YumYum Divas YumYum Recipes: Herb Salad Spring Rolls with Spicy Peanut Sauce, contributed by TwinLakesChef

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
spun dry
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)

Preparation
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
Preparation
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

Cookbook Category
Pasta

General Cooking/Prep Method
Refrigerate

Recipe Type - Categories
Fancy Food
Chinese Cuisine

Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead

Only subscribed members of this cubit may post a comment about this entry.. There is a "Join this cubit" button at the bottom of this page.

« Return to the YumYum Recipes front page

Click on the links below
Chat In The Coffee Shop
Yummy Recipes!
Share A Recipe
Recipe Discussions in the Divas' Kitchen
Search Articles


Browse Cubit's 103 Databases


Popular Collections
Appetizers
Beverages
Breakfast
Brunch
Casseroles
Comfort Food
Cooking Clubs
Cooking School!
CopyKat Recipes
Appetizers, Dips, Finger Foods & Snacks
Eggs & Cheese
Gifts From The Kitchen
Kids' Favorites
Kitchen Gadgets
Pasta
Pizza with Pizzazz
Salsa
Sandwiches
Too Busy to Cook!
Leftovers
General
Food Safety, Storage & Org.
Fresh Fruit
Grains, Legumes, Rice
Fresh Herbs
Menus
Vegetables
Wine & Spirits
Specialties
Cooking Under Pressure
Crepe Cookery
Fondue
Freezing & Canning
Gourmet
Hot Off The Grill!
Let's Talk Brining!
Sausage Making
Slow Cook
Smoked Meats
Wok'n With Norma
Chinese Vegetables W/Norma is now being discussed in The Coffeeshop Forum
Breads, Soups, & Salads
Bread
Cold Soups
Hot Soups
Salads
Main Dish Salads
Summer Salads
Winter Salads
Salad Dressings
Main Course
Beef
Chicken
Ham
Lamb
Meat Sides
Pork
Savory Sauces
Seafood
Turkey
Veal
Sweet Treats
Cakes & Frosting
Candy
Cheesecake
Cookies & Bars
Desserts
Fudge
Ice Cream
Muffins
Pie
Scones
Sorbet
Sweet Sauces(none have been entered in the Yum Database as of yet)
Heathy Living
Diabetic
Gluten Free
Low Calorie
Low Carb
Tofu
Vegetarian/Vegan
Extras
Butters
Condiments
Cookbook Corner
Secret Ingredients & Substitutions
Cuisines of The World
American Indian
Asian Cuisine
Chinese Cuisine
Asian Fusion Cuisine
Eastern European Cuisine
English Cuisine
French Cuisine
German Cuisine
Indian Cuisine
International Favorites
Italian Cuisine
Jewish & Kosher Cuisine
Mexican Cuisine
Moroccan Cuisine
Mother Sauces
SouthWestern Cuisine
Thai Cuisine
Holidays & Celebrations
Christmas Dinner
Easter Dinner
4th of July Celebration
Hawaian Luau
High Tea

Love Links

Homemaker's Haven
I Love Chrstmas
La Cucina Di Kat
Worldwide Restaurant Review