MenuMagic - Personal Chef Software

Herb Salad Spring Rolls with Spicy Peanut Sauce

 

Submitted By: Caroline McAllister

• Servings: 4
• Course/Type: Accompaniment
• Storage: Fresh Serve

Ingredients

2 ounce(s) bean threads cellophane noodles
1 1/2 tablespoon(s) rice vinegar
2 large Boston lettuce leaves, washed well and dried
8 plus extra in case some tear
2 tablespoon(s) peanuts, roasted crushed
1 scallion cut into 2 inch julienne strips
1/4 cup(s) carrot finely shredded
1/3 cup(s) Napa cabbage finely sliced
1/4 cup(s) basil leaf Thai Basil
1/4 cup(s) mint leaves, fresh washed well and dried
1/4 cup(s) cilantro, fresh
3 garlic cloves minced
1/4 teaspoon(s) hot pepper flakes or to taste
1 tablespoon(s) canola oil
1 tablespoon(s) tomato paste
3 tablespoon(s) peanut butter, smooth
3 tablespoon(s) hoisin sauce
1/2 teaspoon(s) sugar
3/4 cup(s) water

Directions

In a heatproof bowl soak noodles in very hot water to cover 15 minutes. Drain well and reserve half of noodles for another use. Cut remaining noodles with scissors to 3-4 inch lengths and in a small bowl toss with rice vinegar and salt to taste.
Prepare sauce: In a small saucepan cook 3 garlic cloves and red pepper flakes in oil over medium heat, stirring, until garlic is golden, about 45-60 seconds. Whisk in remaining ingredients and bring to a boil, whisking constantly, Reduce heat and simmer, whisking constantly, until thickened, about 1 minute. Remove from heat and cool. Sauce may be made 3 days ahead and chilled in a covered container. Serve sauce warm or at room temperature.
Cut out and discard center ribs from lettuce leaves, halving each leaf.
Assemble all ingredients in small bowls. Prepare work space with a clean cutting board and a linen towel.
In a shallow dish or cake pan, soak rice paper round in hot water to cover until soft and pliable, 45-60 seconds. Gently remove rice paper round from water, allowing water to drip off, and place flat on linen towel.
Arrange 1 piece of lettuce on center of rice paper round; top with about 1/8 of peanuts and noodles, arranging them in a line in center of lettuce. Top with a bit of scallion, carrot, cabbage, and herbs.
Fold short sides of rice paper over end of cylinder of filling. Roll up filling tighlty in rice paper, pulling gently as you roll to make a fairly tight roll. Smooth edges to seal. Cut rolls in half diagonally and place on serving platter.
Serve with peanut sauce.
Rolls can be made a few hours ahead and covered with a damp paper towel before wrapping in plastic. Serve rolls at room temperature.


Adapted from epicurious.com.