INGREDIENTS

INSTRUCTIONS

Makes about 40 rolls
Prepare noodles according to package directions. Drain and rinse with cold
water until noodles are completely cooled; let noodles sit in strainer
until well-drained.
In a mixing bowl, combine carrots, cabbage, celery, bean sprouts, cilantro
and cooled noodles.
In a blender or food processor, combine sesame oil, vinegar, garlic,
chilies (if desired), ginger, hoisin sauce, peanut butter and soy sauce.
Blend until the sauce is emulsified.
Taste and add salt or pepper if necessary. The sauce should be very
flavorful.
Pour sauce over the mixed vegetables and toss well to coat. Refrigerate
30    minutes.
Place a clean, dry dish towel on flat surface. Fill a mixing bowl with
lukewarm water. Put a rice paper in the water and gently move it around
until it softens. There should be no more crispness left in the paper.
Lay the softened rice paper on the dish towel. Place a heaping tablespoon
of the vegetable mixture in the center of the rice paper. Fold the sides of
the paper over the mixture toward the center. The sides should overlap.
Roll up rice paper starting from the bottom. The rice paper should be
sticky enough to glue itself together at the end.
Repeat this procedure until all the salad mixture is gone. Refrigerate
rolls until serving. The salad rolls are best enjoyed the day they are
made.
Note: Wear gloves when handling fresh chilies; the oils can cause a burning
sensation on your skin.
Note: Rice noodles and round rice papers are available at Asian grocery
stores and other markets specializing in Asian foods, and in some
supermarkets.
from Margot Leonard, Armadillo Caterers, Portland, Oregon. Published in
Oregonian FoodDay 3/23/99 (and in 1993).
Recipe by: Armadillo Caterers in Portland, Oregon
Converted by MM_Buster v2.0l.

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