Recipe(tried): Cold Rolls

These are also make ahead and are served cold, making it doubly easy to serve your guests.

This recipe is from Susan Branch's Girlfriends Forever book. I make these in the summer and keep them in the refrigerator, they are perfect for lunch. Susan recommends making a batch on Sunday and enjoying all week. Sometimes I add strips of poached chicken breast to the filling or replace the tofu with chicken.

COLD ROLLS
Serves 6 (Makes 12 rolls)

1 cup soaked bean threads (thin rice noodles)
1 cup iceberg lettuce cut in 1" matchstick
3/4 cup cucumber, cut in 1" matchstick
3/4 cup bean sprouts
3/4 cup firm tofu, cut in strips
1/4 cup salted peanuts, coarsely chopped
1 medium carrot, peeled and grated
1 1/2 Tablespoons fresh ginger, minced
2 Tablespoons fresh min, chopped
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh cilantro, chopped
12 rice paper rounds or spring roll skins (not eggroll wrappers)
(Rice paper rounds are thin white disks, crisp until soaked. They are available in Oriental grocery stores)

Soak bean threads in a bowl of hot water 15 minutes till soft, drain and cut into 3" lengths; combine in a large bowl with all other ingredients except rice paper rounds. Prepare a stack of 12 single sheets of paper towels. Fill a wide bowl or plate with HOT water and soak a rice paper round until soft-2-3 minutes. Carefully place on paper towel. Put 1/2 cup of the filling on bottom 3rd of round and roll up as tightly as possible, turning sides in to enclose as you roll. To keep: wrap them in DAMP paper towels (keeps the skins from drying out) and then, by 2, put them into plastic baggies and into the fridge. Serve with Cold Roll Sauce

COLD ROLL SAUCE:
1/4 cup sugar
1/2 cup water
1/4 cup red wine vinegar
1/4 cup rice wine vinegar
2 Tablespoons fish sauce
1 teaspoon jalapeno, seeded and minced
1 teaspoon fresh ginger, minced
1/2 carrot, peeled and grated
1 green onion, chopped
2 Tablespoons lime juice
pinch of cayenne

Bring sugar and water to boil in a small saucepan. Lower heat and simmer 10 minutes. Add remaining ingredients and chill.