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A.W. Tozer

Herb Salad Spring Rolls with Spicy Peanut Sauce

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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 tb Rice vinegar
2 lg Boston lettuce leaves; washed well and
; spun dry
Eight; (8-inch) rounds rice
; paper plus
; additional in case
; some tear
2 tb 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

ACCOMPANIMENT
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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