• Lake Superior SFA Network

Herb Salad Spring Rolls with Spicy Peanut Sauce

2 oz. bean-thread (cellophane) noodles

1.5 T rice vinegar

2 large Boston lettuce leaves, well washed and dried

8 eight inch rounds rice paper (have extra for tears)

2 T roasted peanuts, crushed

1 green onion into 2-inch julienne

1/4 cup fine shredded carrot

1/3 cup thin sliced cabbage

1/4 cup fresh Thai basil (anise or Italian basil if Thai unavailable)

1/4 cup fresh mint leaves, well-washed and dried

1/4 cup fresh cilentro leaves, well-washed and dried

Soak noodles in very hot water to cover for 15 minutes, drain well. Reserve half for another use, such as salad. With scissors cut remaining noodles into 3-4 inch lenghts and in small bowl, toss with vinegar and salt to taste. Cut out ribs from lettuce, halving each leaf. In shallow pan, soak 2 rounds rice paper in hot water to cover until easily workable, about 1 minute. Carefully spread 1 rice paper on paper towel, soak up excess moisture. Arrange 1 piece (half) lettuce on bottom half of sheet, leaving 1-inch border along edge. Top lettuce with about 1/4 of noodles, arranging in a line across lettuce. Top noodles with one fourth each of green onion, carrot, cabbage, and herbs. Roll up tightly in rice paper, folding in sides after first roll to competely enclose filling, and continue rolling. Spread second soaked rice paper on paper towel and dry carefully. Wrap second paper around first in same way. If not serving immediately, wrap in damp paper towel and put in sealed plastic bag and refrigerate. Allow to return to room temperature before serving. Make remaining 3 spring rolls same way.

Peanut Sauce

3 cloves garlic, minced 3T creamy peanut butter

1/4 t dried hot red pepper flakes 3 T hoisin sauce

1 T vegetable oil ½ t sugar

1 T tomato paste 3/4c water

Saute garlic and pepper flakes in oil until garlic is golden. Whisk in remaining ingredients and bring to a boil, continuing to whisk. Simmer sauce until thickened, about 1 minute. Sauce may also be made ahead of time. Sauce should be served with spring rolls at room temperature or a bit warmer.


Recipe by Joel Rosen

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