These rolls were made by Aleece Koss for our recent fundraiser for Susan G Komen; beautiful, refreshing and healthy…paired with Joel Gott Sauvignon Blanc? Perfect!
Ingredients
- 1 package rice paper wraps
- 1 package thin rice noodles (vermicelli)
- 1/2 bunch cilantro leaves, chopped (more or less to taste)
- 1/2 bunch thai basil leaves, chopped (more or less to taste)
- 1 carrot, julienned
- 1 cucumber, peeled and julienned
- 1 package mung bean sprouts (commonly labeled just “bean sprouts”)
- Mixed greens, thinly sliced - I used organic spinach and green leaf lettuce
- Hoisin Sauce
- Dry roasted peanuts, crushed
How to make it
Line up all ingredients except hoisin sauce in an assembly line format around the cutting board. You’ll have to make these one at a time. Start by dipping the rice paper wrappers in a large bowl of hot water. Thank goodness mom was there to help me. She had to reheat the water after every few rolls. Once the wrapper is soft and pliable, flatten it out on the cutting board and create a mound in the center with some of each of the ingredients.
Wrap the roll up by taking the edge closest to you and flipping it up over the little mound of filling. Gently roll the filling up until you’ve just past the halfway point, then pull the sides in and roll it the rest of the way. Cut the rolls on a diagonal right away and place on a serving tray covered with a bed of green leaf lettuce; serve with hoisin sauce and peanuts on the side.
Look for an asian market for many of these ingredients if you have one local to you. You will find a better selection and better prices than your regular grocery store.
{ 1 comment… read it below or add one }
I also add a prawn. It's adds a little color and protein.