Directions
Adults: For Sauce directions see Vegetable Spring Rolls Dipping Sauce
Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve.
Kids: Pat dry between paper towels and toss with vinegar and salt to taste.
Together: Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water.
Kids: Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer towels to paper towels.
Together: Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge.
Kids: Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles.
Together: Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease.
Kids: Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
Kids: Make 3 more rolls in same manner.
Adults: Serve rolls halved on the diagonal or cut into more pieces for larger parties.
Adults: Cooks' note:
Spring rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.
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