For the sauce-
Whisk together sauce ingredients in a bowl until smooth. Set aside.
For the summer rolls-
Put noodles in a heat-proof bowl and cover with boiling-hot
water. Soak noodles for 10 minutes then drain and pat dry. Toss
noodles with 1 tablespoon lime juice. Cut noodles with kitchen
shears or knife in 5 or 6 places.
Stir together sugar and remaining tablespoon lime juice in
another bowl until sugar is dissolved, then toss with carrots and
chiles.
Gently immerse 1 rice-paper round in a large bowl of hot tap
water and let stand until soft and pliable, 15 to 20 seconds. Lift
out, letting excess water drip off, then lay round on a work
surface, smoothing it out. If round is still very wet, gently blot
top with kitchen towel.
Arrange about 1/4 cup cabbage across center of round, leaving
about 1 1/2 inches uncovered on both sides. Top cabbage evenly
with 3 tablespoons carrot mixture, then sprinkle with 1 generous
tablespoon peanuts. Cover mound of vegetables with a layer
each of mint and basil leaves. Top evenly with about 2
tablespoons noodles.
Fold edge of wrapper nearest you over filling, tucking in filling as
tightly as possible, until it touches other side of wrapper, then
fold in sides and continue to tightly roll until sealed.
Put roll on a rimmed baking sheet lined with a damp towel and
cover with another damp towel. Make 11 more rolls in same
manner, storing them on baking sheet without touching.
Originally Submitted
4/16/2013
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