Prep 20 mins
Cook 0 mins
Posted for the March 2008 Green Eggs and Ham game in the Asian forum. From Sunset Magazine's Western Ways with Rice Paper. Rice paper, best known for making spring rolls, is often made of tapioca flour as well as rice flour. You can find it in Asian markets.
- 1⁄4 lb cooked ham, cut into 2-inch-long julienne strips (1 cup)
- 1 cup daikon radishes or 1 cup jicama, peeled and shredded, moisture squeezed out
- 2 tablespoons minced fresh cilantro
- 1⁄4 cup thinly sliced green onion
- 8 sheets round rice paper (6 1/2- or 8 1/2-in. size)
- 8 large romaine lettuce leaves, spears (optional)
- 8 fresh cilantro stems
- 3 tablespoons chunky peanut butter
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon salad oil
- 1 tablespoon vinegar
- 2 teaspoons sugar
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves, minced
- 1⁄8 teaspoon cayenne
- Stir together all sauce ingredients with a wire whisk. (Alternatively, you can use your favorite sauce!).
- In another bowl, mix together ham, daikon, cilantro, and green onion.
- Brush both sides of rice paper with water; let stand until soft and pliable, about one minute.
- About one inch from one side, place about 1/3 cup of the ham mixture in a band across the rice paper; roll up tightly to enclose. (Cover and chill up to 4 hours, if done ahead.)
- To eat, place a roll on a romaine spear, garnish with a cilantro sprig, and spoon peanut sauce over top.
These are awesome! I was so surprised how very well cooked ham could work in a spring roll. I didn't have daikon so didn't use that. I did add sliced: cucumbers, carrots, and celery. Note: be generous with the green onion! :) Also, I made the sauce just as you said, using extra virgin olive oil and champagne vinegar. When I tried the sauce on its own, I thought it was overwhelming (mostly from the soy sauce), but it actually works very very well on the spring rolls! So, don't change it till you've tried it with the rolls! ;)
This is outstanding Jen and so simple to make. I used sashimi, green onion, and cilantro, but also used garden greens from my yard which included shiso (perilla), mizuna (Japanese green), different varieties of lettuce and from the grocery store enoki mushrooms and kaiware which is daikon spouts. It was like eating salad with your hands - so healthy! I only added 2 T peanut butter to the sauce and instead of cold water, added warm water to make sauce easy to mix. The sauce is delicious! We had this as appetizer along with Windsor Vineyards Gewurtztraminer and Garlicky Mushroom Masala Omelet before our July 4th barbecue of chicken later. Thank you Jen for posting this great recipe. Made for ZWT4.