BamsBBQ
Ni pedo
2 oz cellophane noodles (From a 16 oz package)
2 cups boiling water
8 (8 inch) round rice-paper sheets
2 cucumbers, peeled, halved, seeded, and cut into matchstick strips
2 carrots, shredded
8 scallions (light green parts only), cut into long, thin strips
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh flat-leaf parsley leaves
dipping sauce:
1/4 cup + 2 tbsp rice vinegar
2 tbsp finely chopped unsalted roasted peanuts
2 tbsp fresh lime juice
1 tbsp finely chopped fresh cilantro
2 tsp sugar
1/4 tsp salt
Combine the noodles and boiling water in a medium bowl; soak noodles for 12 minutes, then drain and pat dry with paper towels.
Half fill a large skillet with warm water. Soak 1 rice-paper round in the water just until pliable (30-45 seconds). Pat with a paper towel to remove excess water.
Place 1/8 of the noodles on the bottom third of the rice paper; top with 1/8 each of the cucumber, carrots, and scallions and 1 tbsp of the cilantro.
Tightly roll just enough of the rice paper around the filling to cover it.
Place 1 tbsp of the parsley in a single row along the roll and continue rolling to from a neat cylinder.
Place a roll, seam side down, on a plate and cover with a damp paper towel.
REPEAT steps 2 - 6 with the remaining rice paper rounds, noodles, vegetables, cilantro, and parsley to make 8 rolls in all.
With a serrated knife, slice each roll on the diagonal into 3 pieces.
dipping sauce:
1. Combine all the ingredients in a small bowl.
Serve rolls with the sauce
2 cups boiling water
8 (8 inch) round rice-paper sheets
2 cucumbers, peeled, halved, seeded, and cut into matchstick strips
2 carrots, shredded
8 scallions (light green parts only), cut into long, thin strips
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh flat-leaf parsley leaves
dipping sauce:
1/4 cup + 2 tbsp rice vinegar
2 tbsp finely chopped unsalted roasted peanuts
2 tbsp fresh lime juice
1 tbsp finely chopped fresh cilantro
2 tsp sugar
1/4 tsp salt
Combine the noodles and boiling water in a medium bowl; soak noodles for 12 minutes, then drain and pat dry with paper towels.
Half fill a large skillet with warm water. Soak 1 rice-paper round in the water just until pliable (30-45 seconds). Pat with a paper towel to remove excess water.
Place 1/8 of the noodles on the bottom third of the rice paper; top with 1/8 each of the cucumber, carrots, and scallions and 1 tbsp of the cilantro.
Tightly roll just enough of the rice paper around the filling to cover it.
Place 1 tbsp of the parsley in a single row along the roll and continue rolling to from a neat cylinder.
Place a roll, seam side down, on a plate and cover with a damp paper towel.
REPEAT steps 2 - 6 with the remaining rice paper rounds, noodles, vegetables, cilantro, and parsley to make 8 rolls in all.
With a serrated knife, slice each roll on the diagonal into 3 pieces.
dipping sauce:
1. Combine all the ingredients in a small bowl.
Serve rolls with the sauce
