Fresh Spring Rolls
by Mollie Doyle
- 2 (1-3/8 ounce) packages bean threads (also known as glass noodles), cooked and rinsed
- 1 cup grated carrots
- 1 cup mung bean sprouts
- 1 cup chopped cucumber
- 1 cup finely julienned snow peas
- 1 cup diced tofu (optional)
- 16-18 round rice papers
- 32-36 mint leaves
- 6 scallions, cut into thin slivers
- Salt and pepper, to taste
- 16-18 large basil leaves
Soak bean threads in cold water for 20-30 minutes, or until tender. Drain well. Cook noodles in 2 quarts lightly salted boiling water until al dente, about one minute. Transfer the noodles to a colander, rinse with cold water, and drain well.
Blanch carrots in boiling water for 1 minute, rinse in cold water and drain. Blanch, rinse, and drain snow peas the same way. Blanch mung bean sprouts 30 seconds, rinse, and drain.
Fill a shallow bowl or pie plate with cold water. Soak one sheet of rice paper for 1 minute. Carefully transfer the rice paper to a clean dishtowel on a cutting board and let sit for 1-2 minutes, or until pliable.
Assemble rolls. Arrange 2 mint leaves in a row along the bottom third of the rice paper. Arrange 1/16 of the bean threads, mung bean sprouts, carrots, cucumbers, snow peas, scallions, and tofu in a row on top. Lightly salt and pepper these ingredients. Roll up the rice paper to form a tight cylinder, folding in the side flaps half way up, as you would to form an egg roll or a blintz. Once you complete one turn, lay a basil leaf flat on the rice paper and continue rolling. The idea is to form a compact roll about 6 inches long. Assemble the remaining spring rolls the same way. Once assembled, the spring rolls will keep for up to 6 hours, covered in the refrigerator.
To serve, cut each spring roll in half on a diagonal. Arrange the halves on a platter and serve with a bowl of the dipping sauce.
Yield: 16 to 18 spring rolls