Well, yesterday I decided it was time to have a few people over for dinner in our little Maui condo. Over the last few years that we've been in Maui, our friends have served us breakfasts, pupus, full course dinners, BBQ's on the beach, and/or drinks. We've certainly enjoyed that but the time had come to reciprocate! Yikes! I had to cook and entertain while on holidays! But I buckled down and dedicated the whole day to my task. With the help of my hubby from shopping, to setting up the table, and cooking the steaks everything went beautifully. And, as I prepared everything, the birds were singing in the background, the fan was blowing cool air over me, and everything felt right with my world. The dinner was actually the typical steak, potato, vegetable, and garlic bread - no one expects you to do much more here. Where I put my creative skills to work was on the appetizer. I've made these yummy summer rolls before so I thought they would be the perfect touch and would satisfy my urge to 'get fancy'. They were a huge hit as usual - not a single scrap was left! They are a bit of a challenge to roll - but after a bit of trying, it does work. I tend to wrap them with two rice paper rounds which makes them stronger and less likely to fall apart, and I like the extra chewiness that it adds. Make the peanut sauce first, and set aside. I make the rolls few hours ahead, put them in a pan, covered with very damp paper towels (top and bottom) and only slice them a few minutes before I serve them.
For peanut sauce
- 3 tablespoons finely chopped onion
- 1 small garlic clove, minced
- 3/4 teaspoon dried hot red pepper flakes (I cut this down drastically - 1/4 teaspoon)
- 1 teaspoon vegetable oil
- 3 tablespoons water
- 1 tablespoon creamy peanut butter
- 1 tablespoon hoisin sauce
- 1 teaspoon tomato paste
- 3/4 teaspoon sugar
For summer rolls
- 1 ounce bean thread noodles (cellophane noodles)
- 1 tablespoon seasoned rice vinegar
- 4 (8-inch) rice-paper rounds, plus additional in case some tear
- 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved (I use the packaged baby lettuce - it's more tender)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves (preferably Thai)
- 1/2 cup thinly sliced Napa cabbage
- 1/4 cup fresh cilantro leaves
- 1/3 cup coarsely shredded carrot (1 medium)
· Make sauce:
Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
· Make summer rolls:
Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a 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 (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
· Arrange lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread a bit 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 sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
· Serve rolls halved on the diagonal.
(recipe from Epicurious.com)
I shared this with Miz Helen's Country Cottage
