Recipe by FLKeysJen
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.
Top Review by Sonatina
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! ;)
- 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
Directions See How It's Made
- 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.