CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Thai |
June 1995 |
1 |
Servings |
INGREDIENTS
|
|
A, 1.8- to 2-ounce |
|
|
package bean-thread |
|
|
cellophane |
|
|
noodles |
1 1/2 |
T |
Rice vinegar |
2 |
|
Boston lettuce leaves |
|
|
washed well and |
|
|
spun dry |
|
|
Eight, 8-inch rounds rice |
|
|
paper plus |
|
|
additional in case |
|
|
some tear |
2 |
T |
Roasted peanuts, crushed |
1 |
|
Scallion, cut into 2-inch |
|
|
julienne strips |
1/4 |
c |
Finely shredded carrot |
1/3 |
c |
Thinly sliced cabbage |
1/4 |
c |
Fresh basil leaves |
|
|
preferably Thai |
|
|
basil washed well |
|
|
andspun dry |
1/4 |
c |
Fresh mint leaves, washed |
|
|
well and |
|
|
spun dry |
1/4 |
c |
Fresh coriander leaves |
|
|
washed well and |
|
|
spun dry |
|
|
Spicy Peanut Sauce |
INSTRUCTIONS
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 round 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. Discard paper towels.
Halve rolls diagonally and serve with peanut sauce. Serves 4 as a
first course. Gourmet June 1995 Converted by MC_Buster. Per serving:
22 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates Converted by MM_Buster v2.0n.
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