Spring Rolls with Thai Basil

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* Exported from MasterCook *

 

Spring Rolls with Thai Basil

 

Recipe By :Adapted from " Vegetarian Cooking for Everyone " by Deborah Madison

Serving Size : 0 Preparation Time :1:30

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces rice vermicelli

2 carrots -- peeled

2 cups mung bean sprouts -- blanched briefly

4 cups Napa cabbage -- finely shredded

8 scallions, first 4 inches, quartered

lengthwise -- then chopped

1/2 cup cilantro -- coarsely chopped

1/2 cup Thai basil -- coarsely chopped

4 cloves garlic

1 teaspoon sugar

4 roasted serrano chilies -- peeled, seeded and minced

4 peppercorns -- up to 6

Juice of 4 limes

12 large rice spring roll wrappers

Rice wine vinegar, soy sauce and Sriracha

(red chili paste) -- for dipping

 

With a knife, chop rice vermicelli (it tends to stick together in a block) into

roughly 2-inch segments. Place noodles in a bowl,

and pour boiling water over them. Let sit until soft (1 to 2 minutes), then

drain through a fine strainer.

 

With a vegetable peeler, shave each carrot in thin, two-inch pieces.

 

In a large bowl, combine noodles, carrots, sprouts, cabbage, scallions,

cilantro, mint and basil. With a mortar and pestle, mash

garlic, sugar, chilies and peppercorns to a paste. Whisk in lime juice, and

pour over vegetable mixture. Toss well, so that

dressing, vegetables and noodles are evenly distributed.

 

In a pan large enough to fit rice wrappers, pour water about an inch deep.

Submerge a wrapper until soft, slippery and flexible.

Gently remove wrapper, and lay it on a clean, damp towel. Place a heaping 1/2

cup of mixture an inch below center of wrapper, and

pat down. Fold bottom end of wrapper over mixture, followed by each side. Roll

wrapped mixture up to top edge, creating a neat

package. Place finished roll on a platter lined with a clean, damp towel, and

repeat until all the vegetable mixture has been used.

 

Serve with cruets of rice wine vinegar, soy sauce and Sriracha, so that everyone

can make a dipping sauce to taste.

 

Source:

" The New York Times "

Copyright:

" © 1997, Broadway "

Yield:

" 12 large rolls "

 

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Per serving: 199 Calories (kcal); 1g Total Fat; (5% calories from fat); 12g

Protein; 43g Carbohydrate; 0mg Cholesterol; 96mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

 

NOTES : Sources for scented basil plants:

 

Union Square Greenmarket, NYC

Chelsea Garden, NYC

Gilbertie's Herb Farm, Westport, CT 203-227-4175

Peconic River Herb Farm, Calverton, LI, NY 631-369-0058

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0