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noodle rice vinegar rice paper mint fresh basil leaf cabbage cilantro carrot onions garlic hot red pepper vegetable oil water peanut butter hoisin sauce tomato paste sugar
Viewed: 14 - Published at: a month agoIngredients
- 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
- 14 cup fresh mint leaves
- 14 cup fresh basil leaf (preferably Thai)
- 12 cup thinly sliced napa cabbage
- 14 cup fresh cilantro leaves
- 13 cup coarsely shredded carrot (about 1 medium)
- 3 tablespoons finely chopped onions
- 1 small garlic clove, minced
- 34 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
- 34 teaspoon sugar
Method
- Saute onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes.
- Whisk in remaining sauce ingredients.
- Simmer, whisking, 1 minute, then cool; set aside.
- Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve.
- Pat dry between paper towels and toss with vinegar and salt to taste.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water.
- 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.
- 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.
- Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles.
- 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.
- Transfer summer roll to a plate and cover with dampened paper towels.
- Make 3 more rolls in same manner.
- Serve rolls halved on the diagonal.
- 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.
