Rice Paper Rolls with Peanut Sauce
- 1/2 cup coconut milk
- 1/2 cup peanut butter
- 1 green onion, including tender green portion, minced
- 1 piece lemongrass stalk, 3 inches long, minced
- 2 garlic cloves, minced
- Juice of 1/2 lime
- 1 Tbs. soy sauce
- 1 tsp. curry powder
- 1 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1 tsp. chili paste, or to taste
For the rolls:
- 1/2 lb. dried rice stick noodles
- 3 Tbs. peanut oil
- 1 garlic clove, minced
- 1/2 tsp. Asian sesame oil
- 1/2 lb. Chinese broccoli, trimmed and coarsely chopped
- 1 carrot, peeled and coarsely grated
- 1/2 cup bean sprouts
- 24 rice paper rounds, each 6 inches in diameter
- Fresh mint and fresh cilantro leaves
- Butter lettuce leaves
To make the rolls, in a bowl, 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 fry 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 set the filling aside to cool.
Working with 1 rice paper round at a time, place the round on a work surface and brush liberally with water. Let stand for a minute or two until pliable. Transfer to a flat plate and place a heaping tablespoon of filling in the middle. Top with a few mint and cilantro leaves. Turn up two sides and roll into a cylinder. Repeat with the remaining rounds.
Line a platter with lettuce leaves and arrange the rolls on top. Serve with the peanut sauce.