Vegetable Summer Rolls

"From Gourmet magazine, May 2001."
 
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Ready In:
1hr
Ingredients:
18
Yields:
4 rolls
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Irish blood, but born and raised in Texas, in love with good food! I live in Northern California and a SAHM to five (a teen, an infant, one dog and two precious kitties). <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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