Herb Salad Spring Rolls with Spicy Peanut Sauce
- a 1.8- to 2-ounce package bean-thread (cellophane) noodles
- 1 1/2 tablespoons rice vinegar
- 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
- 1/3 cup thinly sliced cabbage
- 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
- Accompaniment: Spicy Peanut Sauce
- 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.
noodles, rice vinegar, boston lettuce leaves, eight, peanuts, scallion, carrot, cabbage, fresh basil, fresh mint, fresh coriander leaves, accompaniment
Taken from www.epicurious.com/recipes/food/views/herb-salad-spring-rolls-with-spicy-peanut-sauce-10512 (may not work)