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Ingredients
For the Spring Rolls
- 2 oz cellophane or skinny rice noodles
- 1 carrot
- 2 cups finely shredded napa cabbage
- 5 scallions, quartered lenghtwise and sliced
- 1/3 cup coarsely chopped cilantro
- 1/3 cup coarsely chopped mint
- 1/4 cup thinly sliced thai or italian basil leaves
- 1/2 teaspoon sugar
- 3 garlic cloves
- salt
- 2 serrano chiles, finely diced
- juice of two limes
- 12 large or 24 small round vietnamese rice papers
- 24 butter or boston lettuce leaves (garnish)
- peanut dipping sauce (recipe follows)
For the Peanut Dipping Sauce
- 1 large spoonful SMOOTH peanut butter
- hot water
- soy sauce
- sugar
- hot sauce (like the red thai hot sauce, optional)
- rice vinegar (optional)
Directions
For the Spring Rolls:
- Cook the noodles, according to package instructions. Rinse in cold water and drain.
- PUT ON GLOVES. I cannot stress this enough. working with the serrano chile sauce in the vegetables made my hands bright red and burning, for hours.
- Using a vegetable peeler, peel the carrot right down to the core, making long thin strips. Combine them with the sprouts, cabbage, scallions, herbs, and sugar. smash the garlic in a mortar with a pinch of salt and the chiles to make a paste, stir in lime juice. toss with the vegetables.
- Fill a bowl with warm water and spread a clean towel on the counter. Working with one paper at a time, slip it into the water and soak until soft and pliable, about 10 seconds. Papers should turn translucent, but don't leave them there too long or they will fall apart. Remove and set on towel. put a small strip of noodles and a small mound of vegetable mixture at one end of the rice paper, roll it over once, fold over the sides, and roll to the end, making a neat little package. When all are done, slice the rolls in half and stand them, cut side up, on a plate lined with lettuce leaves.
For the Peanut Dipping Sauce:
- (this is my mother's recipe, not affiliated with the nasty peanut dipping sauce in the Vegetarian Cooking for Everyone book.)
- Place the peanut butter in a small bowl. Add a small amount of hot water, until the peanut butter is easy to stir and work with but not watery. remember that it is easier to add more liquid later than it is it add more peanut butter. Add soy sauce, sugar, hot sauce, and vinegar to taste. i usually don't use much of the sugar or vinegar. just a pinch. The resulting sauce should be creamy. Not thick, and not watery. enjoy!
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