FOOD + ENTERTAINING
For the peanut sauce :
1
⁄ 3 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons honey or maple syrup 1 tablespoon toasted sesame oil 2 cloves garlic , pressed or minced 2 to 3 tablespoons water , as needed
To make the spring rolls :
Bring a pot of water to boil and cook the noodles just until al dente , according to package directions . Drain , rinse them under cool water and return them to the pot . Off the heat , toss the noodles with the sesame oil and salt , and set aside .
Fill a shallow pan ( a pie pan or 9 " round cake pan works great ) with an inch of water . Fold a lint-free tea towel in half and place it next to the dish . Make sure your prepared fillings are within reach . Combine the green onion , cilantro and mint in a small bowl , and stir .
Place one rice paper in the water and let it rest for about 20 seconds , give or take . You ’ ll learn to go by feel here — wait until the sheet is pliable but not super floppy . Carefully lay it flat on the towel .
Leaving about 1 inch of open rice paper around the edges , cover the lower third of the paper with a few pieces of butter lettuce , followed by a small handful of rice noodles , some cabbage , and a few strips of carrot , cucumber and jalapeño . Sprinkle generously with the herb mix .
Fold the lower edge up over the fillings , rolling upward just until the filling is compactly enclosed . Fold over the short sides like you would to make a burrito . Lastly , roll it up . Repeat with the remaining ingredients .
To make the peanut sauce :
In a small bowl , whisk together the peanut butter , rice vinegar , tamari , honey , sesame oil and garlic . Whisk in 2 to 3 tablespoons water , as needed , to make a super creamy but dippable sauce .
Serve the spring rolls with peanut sauce on the side . You can serve them whole or sliced in half on the diagonal with a sharp chef ’ s knife .
Recipe from Kathryne Taylor , Cookie + Kate
SUMMER 2024 33