From recipes@egroups.com Mon Jun 12 18:38:49 2000 Date: 8 Jun 2000 10:22:00 -0600 From: Recipe Queen Reply-To: neris@home.com Newsgroups: rec.food.recipes Subject: Kahala Caterers Thai Vegetable Rolls Followup-To: rec.food.cooking Kahala Caterers Thai Vegetable Rolls (Courtesy of Winston Gample, president/co-owner, Kahala Caterers) 1 package Thai rice paper wrappers (about 20 pieces), 8 inches in diameter Filling: 1 head romaine lettuce, julienned 1 medium carrot, julienned 1 medium Japanese cucumber, julienned 1/2 of 4-ounce bag beansprouts 1 bunch fresh mint, chopped 1 to 1-1/2 cups cooked Asian rice noodle (optional) 2 or 3 leaves purple Savoy cabbage for color, julienned (optional; see note) Chile mint sauce: 1 cup red wine vinegar 1 cup water 1 cup sugar 2 or 3 slices fresh lime 2 or 3 sprigs fresh mint 2 cloves garlic 1 or 2 Hawaiian chile peppers, or dry red chile pepper flakes to taste 1 tablespoon chopped, toasted macadamia nuts Combine chile-mint sauce ingredients; refrigerate. To assemble rolls, dip each wrapper in warm water 2 or 3 seconds, just to moisten. Line up wrappers on a flat surface; then layer vegetables in upper-middle of each wrapper and roll ingredients inside, like a burrito. Cut each roll in half, at a slight angle, to display filling's colors. Serve immediately with chile-mint sauce. Makes about 20 rolls, or 10 servings. Gample says, The key to those things being made is to make them as late as possible, because the wrappers tend to dry out or get chewy; so we make them just before they go out the door. It's a last-minute type of thing. Note: Savoy cabbage sometimes is called Savoy lettuce. ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.