|Recipe Title: Herb Salad Spring Rolls with Spicy Peanut Sauce|
Contributed by: TwinLakesChef
Additional Credits for Recipe
|Gourmet | June 1995 |
Note from the Diva
|Although several varieties of basil are used in Southeast Asia, the most common-called rau que in Vietnam and bai gaprow in Thailand-is generally referred to as Thai basil in Asian markets on this side of the Pacific. The leaves are slightly darker and narrower than the more familiar Italian basil and have purple stems and flowers. Rau que has a distinctively pungent anise flavor, but Italian basil is a perfectly acceptable substitute.|
List of Ingredients
|a 1.8- to 2-ounce package bean-thread (cellophane) noodles|
1 1/2 tablespoons rice vinegar OR MORE?
2 large Boston lettuce leaves, washed well and spun dry
eight 8-inch rounds rice paper plus additional in case some tear
2 tablespoons roasted peanuts, crushed
1 scallion, cut into 2-inch julienne strips
1/4 cup finely shredded carrot
THINLY SLICED RED BELL
1/3 cup thinly sliced cabbage OR BEAN SPROUNTS
1/4 cup fresh basil leaves (preferably Thai basil), washed well and
1/4 cup fresh mint leaves, washed well and spun dry
1/4 cup fresh coriander leaves, washed well and spun dry
MINCED CHICKEN (optional)
|In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste. |
Cut out and discard ribs from lettuce leaves, halving each leaf.
In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge. Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce. Top noodles with one fourth each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
Spread remaining soaked rice paper rounds on paper towel and blot with another paper towel. Wrap rice paper around spring roll in same manner. (Double wrapping covers any tears and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make 3 more rolls with remaining ingredients in same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.
Spicy Peanut Sauce
Gourmet | June 1995
Ingredients –DOUBLE RECIPE?
3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon vegetable oil
1 tablespoon tomato paste or GARLIC CHILI SAUCE
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cup water
In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute. Sauce may be made 3 days ahead and chilled, covered.
Serve sauce warm or at room temperature.
Number of Servings: 4
General Cooking/Prep Method
Recipe Type - Categories
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