今月のレシピ

生春巻き

(for two spring rolls)

2/3 cup fresh rice noodles (from refrigerator case of Asian grocery) or
1/4 of 17-oz package dried rice noodles, cooked and drained
2 cups water

Spicy Peanut Sauce

1 tablespoon hoisin sauce
1 teaspoon peanut butter
1/4 teaspoon chili garlic sauce (optional)
1 tablespoon nonfat plain yogurt
1 tablespoon water

Spring Roll Ingredients

2 12-inch sheets rice paper
1 leaf romaine lettuce, rib removed (or other soft-leaf lettuce)
4 1/4-inch thick slice cucumber, cut into julienne strips
1/4 cup mung bean sprouts, chopped
1-1/2 seafood sticks, cut into 1/2-inch pieces
6 fresh mint leaves

Place rice noodles and water in a small saucepan. Bring to a boil over high heat, then remove from heat and allow to soak in water for 3 minutes. (If using dried rice sticks, follow package directions.) Drain in a colander and rinse with cold water. Leave in colander to air-dry while preparing other ingredients.

While noodles are cooking, in a small bowl stir together hoisin sauce, peanut butter, and chili garlic sauce. Stir in yogurt and water. Set aside.

Also, while rice noodles are cooking, prepare spring roll ingredients. To soften the rice paper, begin by wetting a paper towel with warm water. Squeeze out excess moisture; lay flat on countertop. Hold a sheet of rice paper under warm running water, wetting both sides. Lay the rice paper flat on top of the towel. Top with another moist paper towel, taking care to cover the edges of the rice paper. Repeat layer with another moistened sheet of rice paper and paper toweling. Allow to set for at least 3 minutes for rice paper to soften. (Note: If paper towels are too wet, the rice paper will become too moist and fragile to handle.)

Prepare the remaining ingredients.

To assemble spring rolls, remove the top layer of wet toweling and discard. The ingredients will be arranged in the center of the rice paper, so allow about 3 inches of rice paper on each side to remain uncovered. Place 1 romaine leaf at the end of the rice paper closest to you. Top with 1/3 cup rice noodles, spread over entire leaf. On top of rice noodles, horizontally arrange 1/2 of the cucumber strips and 1/2 of the bean sprouts. Above the top edge of the lettuce, arrange horizontally half of the seafood stick pieces. Near the top of the rice paper, horizontally arrange 3 mint leaves.

Fold the 2 sides of the rice paper circle to the center, leaving about a 1-inch gap. Start rolling at the end closest to you, pressing firmly with fingertips to make the spring roll as compact as possible. Place the completed roll, edge down, on a serving plate. Remove the next layer of paper toweling and repeat the process. If, during rolling, the rice paper splits, simply moisten another sheet and roll the broken one in it.

To serve, pour sauce into a small serving bowl.

Garnish: finely chopped peanuts and a pinch of finely shredded carrot on the Spicy Peanut Sauce; a spring of fresh mint on the serving plate.