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Copyright (c) 1999 by Martha
Stewart
Photos: Copyright (c) 1999 by Dana Gallagher
Jicama and Green
Papaya Summer Rolls
Makes about 2 Dozen
 In
tropical countries, green papayas are often used as vegetables, which is how I
use them here. Rice vermicelli noodles and Vietnamese spring roll wrappers are
available at Asian markets and many grocery stores. The rolls may be kept at
room temperature, covered with a lightly dampened paper towel, for 1 hour after
being assembled. Do not refrigerate the rolls or the rice paper will dry out and
become brittle.
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1/2 cup rice wine vinegar
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2 tablespoons sugar
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2 teaspoons kosher salt
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1 small seedless cucumber
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1 medium carrot
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1 small jicama
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1 large green papaya, peeled,
halved (seeds discarded)
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1 teaspoon fresh lemon juice
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2 teaspoons chopped fresh
cilantro
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1 teaspoon canola oil
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1 ounce rice vermicelli noodles
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6 8 1/2-inch Vietnamese dried
rice spring roll wrappers
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8 leaves Bibb lettuce, torn
into smaller pieces, ribs removed
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Peanut Dipping Sauce (see
below)
1. In a small saucepan, combine
the vinegar, sugar, and 1 teaspoon of the salt. Cook, stirring, over medium heat
until the sugar dissolves, 1 to 2 minutes. Remove from the heat. Set aside and
let cool completely.
2. Slice the cucumber
lengthwise using a mandoline or a chef's knife into long 1/8-inch-thick strips.
Cut each strip lengthwise into 1/8-inch-wide pieces. Slice the carrot and the
jicama lengthwise in the same way. Reserve. Cut the papaya lengthwise into
1/8-inch-wide pieces. In a large bowl, combine the cucumber, carrot, jicama, and
papaya. Toss gently with the reserved vinegar mixture, lemon juice, and
cilantro. Set aside.
3. Bring a medium pot of water
to a boil. Add the canola oil, noodles, and the remaining teaspoon of salt. Boil
until the noodles are tender, about 2 minutes. Drain and rinse under cold water.
Leave the noodles in cool water until ready to use, so they won't stick
together.
4. Just before filling the
rolls, transfer the vegetable mixture to a colander to drain. Gently press out
the liquid. Drain the noodles and arrange them on a baking sheet, loosely
covered with a damp paper towel.
5. To assemble: Set up a large
shallow bowl of very hot water. Slip a spring roll wrapper into the water. When
the wrapper becomes pliable, after about 45 seconds, remove it from the water
and lay it flat on a paper towel. Place 2 to 3 pieces of lettuce on the bottom
half of the wrapper. Arrange 1/4 packed cup of vegetables over the lettuce.
Spread out 1 heaping tablespoon of the noodles over the vegetables. Roll the
wrapper up, tucking in the ends as you roll and rolling tightly as possible.
Repeat this procedure with the remaining wrappers. Trim off the ends of the
rolls. Cut each roll in half in the middle. Then cut each of the 2 halves into 2
pieces on an angle to make a total of 4 pieces. Continue with the remaining
rolls. Stand the rolls flat on their ends and serve with Peanut Dipping Sauce.
Peanut
Dipping Sauce
Makes 1 cup
Thin this sauce
with warm water if it is too thick to lightly coat the Jicama and Green Papaya
Summer Rolls.
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2 tablespoons peanut oil
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1 small onion, finely chopped
to yield 1/2 cup
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2 garlic cloves, minced
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1 1/2 teaspoons chili paste
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1/2 teaspoon curry powder
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2 teaspoons kosher salt
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1/4 cup smooth peanut butter
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1/4 cup unsweetened coconut
milk
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2 teaspoons white wine vinegar
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2 tablespoons packed dark brown
sugar
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1/4 cup coarsely chopped
roasted unsalted peanuts
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1/4 cup boiling water
1. Heat the oil in a medium
skillet over medium heat. Add the onions and garlic and cook until translucent,
3 to 5 minutes. Add the chili paste, curry powder, and salt. Stir to combine.
Stir in the peanut butter, coconut milk, vinegar, brown sugar, and 2 tablespoons
of warm water. Stir well and bring to a simmer. Let simmer for 1 to 2 minutes,
stirring, until the sauce thickens and the peanut butter dissolves.
2. Add 2 tablespoons of the
peanuts to the sauce and then transfer it to a blender. Blend until smooth,
adding 2 to 4 tablespoons of boiling water to help the sauce emulsify. Transfer
it to a bowl. Let cool to room temperature. Before serving, garnish with the
remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an
airtight container. (Press plastic wrap directly on top of the sauce to prevent
a skin from forming.)
Bring the sauce back to room
temperature for 1 hour before serving.
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Martha
Stewart's Hors d'Oeuvres Handbook
Clarkson Potter Publishers
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Publication
Date: April 1999
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$35.00
hardcover - ORDER
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ISBN:
0-609-60310-8
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