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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 18 |
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From Gourmet magazine, May 2001. Ingredients:
1 ounce cellophane noodle |
1 tablespoon seasoned rice vinegar |
4 (8 inch) rice paper, rounds plus additional in case some tear |
2 leaves red-leaf lettuce, ribs cut out and discarded and leaves halved |
1/4 cup fresh mint leaves |
1/4 cup fresh basil leaf (preferably thai) |
1/2 cup thinly sliced napa cabbage |
1/4 cup fresh cilantro leaves |
1/3 cup coarsely shredded carrot (about 1 medium) |
3 tablespoons finely chopped onions |
1 small garlic clove, minced |
3/4 teaspoon hot red pepper flakes |
1 teaspoon vegetable oil |
3 tablespoons water |
1 tablespoon creamy peanut butter |
1 tablespoon hoisin sauce |
1 teaspoon tomato paste |
3/4 teaspoon sugar |
Directions:
1. Saute onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes.
2. Whisk in remaining sauce ingredients.
3. Simmer, whisking, 1 minute, then cool; set aside.
4. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve.
5. Pat dry between paper towels and toss with vinegar and salt to taste.
6. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water.
7. Soak 1 rice-paper round (making sure there are no holes) in warm water until pliable (about 30 seconds to 1 minute), then transfer to paper towels.
8. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge.
9. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles.
10. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease; fold in sides and continue rolling.
11. Transfer summer roll to a plate and cover with dampened paper towels.
12. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
13. NOTE: Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag; bring rolls to room temperature before halving and serving.
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