Recipe: Rice Paper Spring Rolls with Spicy Peanut Sauce (makes 3 rolls, serves 1)

RICE PAPER SPRING ROLLS WITH SPICY PEANUT SAUCE

FOR THE RICE:
1/2 cup uncooked short-grain white rice (sushi rice)
1 1/2 cups water
FOR THE SPICY PEANUT SAUCE:
1 tablespoon hoisin sauce
1 teaspoon peanut butter
1/4 teaspoon chili paste with garlic, or to taste
1 tablespoon low-fat plain yogurt
1 tablespoon water
1/4 teaspoon dark sesame oil
FOR THE ROLLS:
3 (8-inch) sheets rice paper (or a soft lettuce leaf*)
3 leaves tender, soft lettuce, ribs removed
6 (1/4-inch-thick) slices cucumber, cut into 1/8-inch strips
2 artificial crab strips, cut into 1/8-inch slices
6 to 9 fresh mint leaves
Finely chopped peanuts, sprig of fresh mint, for garnish

TO PREPARE THE RICE:
Place rice and water in a small saucepan. Bring to a boil over high heat. Reduce the heat to low; cover and simmer about 10 minutes, until the water is absorbed. Remove pan from heat and let stand, covered, for 3 to 5 minutes to continue steaming the rice.

TO PREPARE THE SAUCE:
Meanwhile, whisk together hoisin sauce, peanut butter and chili paste in small bowl. Whisk in yogurt, water and sesame oil. Set aside.

TO PREPARE THE ROLLS:
Also while rice is cooking, prepare spring roll ingredients. To soften rice paper, hold a heavy-duty paper towel under warm running water. Squeeze out excess moisture; lay flat on kitchen counter. Hold a sheet of rice paper under warm running water, wetting both sides. Lay rice paper flat on top of towel. Top with another layer of moist toweling, covering edges of rice paper. Repeat layers with second and third sheets of rice paper and more moist toweling. Allow to set for 5 minutes to soften. (If allowed to set too long, the paper will become too moist and too fragile to handle.)

TO ASSEMBLE THE ROLLS:
Remove the top layer of wet toweling and discard. Arrange ingredients in the center of the rice paper allowing about 1 1/2 inches of rice paper on each side to remain uncovered. Begin by placing 1 lettuce leaf at the end of the rice paper closest to you, touching the edge of the rice paper. Top with rice, starting at the end closest to you and spreading about 3 tablespoons of rice to a 1/2-inch thickness. Above the rice, moving toward the top of the rice paper, horizontally arrange one third of the cucumber strips and seafood strips. Near the top of the rice paper, horizontally arrange 2 or 3 mint leaves.

Fold the two sides of the rice paper circle to the center until the edges touch. Starting at the end closest to you, gently roll the paper and ingredients firmly, squeezing as you roll. Place the completed roll, edge down, on the serving plate. Remove the next layer of toweling and repeat the procedure with the second and third sheets of rice paper. (If rice paper splits, moisten another sheet and roll it over broken one.)

TO SERVE:
Pour sauce into a small serving bowl accompanied by a small spoon. Sprinkle chopped peanuts over sauce. Garnish plate with mint sprigs. Eat the rolls with your fingers, drizzling sauce over the end of the roll to season each bite. (Be warned, spring rolls tend to fall apart if they are dipped!)

*If you can't find rice paper, you can roll the ingredients in a soft lettuce leaf.

Makes 3 rolls
Source: The 15-Minute Single Gourmet by Paulette Mitchell