Basil Rolls

By tlhoover

Ingredients

• 1 oz bean thread noodles (Cellophane noodles)
• 1 tbsp seasoned rice vinegar
• 4 (8-inch) rice-paper rounds, plus additional in case some tear
• 2 green leaf lettuce leaves, rib cut out and discarded and leaves halved
• ¼ cup fresh mint leaves
• ¼ cup fresh basil leaves
• ½ cup thinly sliced napa cabbage
• ¼ cup fresh cilantro leaves
• 1/3 cup coarsely chopped shredded carrot
• Peanut Sauce

Preparation

Step 1

• Cover noodles with boiling water and soak 15 min, then drain well in sieve
• Pat dry between paper towels and toss with vinegar and salt to taste
• Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water
• Soak 1 rice paper round in warm water until pliable, 30 seconds to 1 min, then transfer to paper towels
• 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
• Spread ¼ of peanut sauce over lettuce and top with mint, basil, cabbage, and noodles
• Roll up rice paper tightly around filling and, after rolling halfway, arrange cilantro and carrot along crease
• Then fold in the sides and continue rolling
• Transfer summer roll to a plate and cover with dampened paper towels
• Make 3 more rolls in same manner
• Serve rolls halved on the diagonal