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Rice Paper Rolls with Chinese Broccoli

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"These refreshing vegetarian rolls make a great warm-weather hors d'oeuvre. Accompany with a bowl of Peanut Sauce for dipping. If Chinese broccoli is not available in your market, you can substitute either broccoli rabe or broccoli florets."

List of Ingredients

◦ � pound dried rice vermicelli noodles
◦ 3 tablespoons peanut oil
◦ 1 clove garlic, minced
◦ � teaspoon Asian sesame oil
◦ � pound Chinese broccoli, trimmed and coarsely chopped
◦ 1 carrot, peeled and coarsely grated
◦ � cup bean sprouts
◦ 24 rice paper rounds, 6 inches in diameter
◦ Fresh mint and cilantro leaves
◦ Butter lettuce leaves


Recipe

Soak the noodles in hot water to cover for 15 minutes. Drain the noodles and cut into 2-inch lengths. Set aside.

In a wok or large frying pan over medium heat, warm the peanut oil. Add the garlic and cook, stirring, until lightly golden, about 2 minutes. Add the sesame oil, broccoli, and carrot and toss and stir until softened, 4 to 5 minutes. Add the noodles and toss and stir until the noodles are hot, 2 to 3 minutes. Add the bean sprouts, toss to mix and soften, then remove from the heat and set aside to cool completely.

Fill a small bowl with water. Working with one rice paper round at a time, place the round on a work surface and brush with a little water. Let stand for a minute or two until pliable. Place a heaping tablespoon of the filling in the center, spreading it into a small rectangle. Top with a few mint and cilantro leaves. Fold the rice paper up over the short ends, then fold in one side and roll lengthwise into a tight cylinder. Repeat to fill and roll 24 rice paper rolls in all.

Line a platter with the lettuce leaves. Arrange the rolls, seam side down, on top and serve right away.

Makes 24 rolls
(8 servings)






❧ Peanut Sauce:

"Rich, creamy, and packed with the tart, hot, and spicy flavors of Southeast Asia, this sauce is used to accompany grilled skewered meats or chicken. For the best results, use natural peanut butter, stirring it first to incorporate any oil floating on the surface."

◦ � cup coconut milk, well shaken
◦ � cup smooth peanut butter
◦ 1 green onion, including tender green tops, minced
◦ 1 lemongrass stalk, center white part only, minced
◦ 2 cloves garlic, minced
◦ Juice of � lime
◦ 1 tablespoon soy sauce
◦ 1 teaspoon each curry powder and ground coriander
◦ � teaspoon ground cumin
◦ 1 teaspoon chile paste, or as needed

In a saucepan over medium heat, combine the coconut milk, peanut butter, green onion, lemongrass, garlic, lime juice, soy sauce, curry powder, coriander, and cumin. Cook, stirring constantly, until well blended, about 3 minutes. Transfer the mixture to a blender or food processor and pur�e until smooth, thinning the sauce with a teaspoon or two of water if it seems too thick.

Pour the sauce into a bowl and stir in the 1 teaspoon chile paste. Taste and add more chile paste if desired. Use right away, or cover and refrigerate for up to 1 day. Bring the sauce to room temperature before serving.

Makes about 1 � cups