Spring Rolls
2 oz cellophane noodles (bean thread noodles)
1 ½ T rice vinegar
2 large Boston lettuce leaves, washed and dried
8 8” rounds rice paper, plus additional in case of tearing
2 T peanuts, dry roasted, crushed
1 scallion, julienned in 2” strips
¼ c carrot, finely shredded
1/3 c cabbage or cucumber, finely shredded
¼ c fresh basil leaves, Thai basil preferable, washed and dried
¼ c fresh mint leaves, washed and dried
¼ c fresh coriander leaves, washed and dried
Sauce
3 garlic cloves, minced
¼ t dried hot red pepper flakes, or to taste
1 T vegetable oil
1 T tomato paste
3 T creamy peanut butter
3 T hoisin sauce
½ t sugar
¾ c water
In a bowl, soak noodles in very hot water to cover for fifteen minutes. Drain well in a colander. Reserve half of the noodles for another use. With scissors, cut remaining noodles into 3- to 4-inch lengths, and, in a small bowl, toss with vinegar and salt to taste.
Cut out and discard ribs from lettuce leaves, halving each leaf.
In a shallow baking pan or cake pan, soak two rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1” border along the edge. Top lettuce with about ¼ of peanuts and ¼ of noodles, arranging them in a line across the lettuce. Top noodles with ¼ each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
Spread remaining soaked rice paper round on paper towel and blot with another paper towel. Wrap rice paper around spring roll in the same manner. (Double wrapping covers and years and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make three more rolls with remaining ingredients in the same manner. Rolls may be made one day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.
Discard paper towels. Halve rolls diagonally and serve with peanut sauce.
For sauce: In a small saucepan, cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about one minute. Sauce mave be made 3 days ahead and chilled, covered. Serve warm or at room temperature.
