Vietnamese Noodle Rolls

Time: 35 minutes. Serve these refreshing rolls for dinner, or cut them into thirds and spear each with a toothpick to turn them into hors d'oeuvres.

Total Time: 35 minutes
Yield: Makes 10 rolls; 5 servings

Ingredients

• 3 1/2  ounces  thin dried rice noodles (also called rice vermicelli)
• 1/4  English cucumber, unpeeled
• 1/2  large carrot, peeled
• Ten 8 1/2-in. rice-paper wrappers (bánh tráng)
• 5  red lettuce leaves, torn in half crosswise
• 1/2  Granny Smith apple, peeled, cored, and very thinly sliced lengthwise
• 30  mint leaves (about 1/4 cup)
• 40  cilantro leaves (about 1/4 cup)
• About 1/2 cup canned french-fried onions
• Sweet and Spicy Sesame Sauce or your favorite peanut sauce

Preparation

1. Put noodles in a large bowl and cover with just-boiling water. Let noodles sit until tender, 5 to 8 minutes.

2. Meanwhile, cut cucumber and carrot into 4-in. lengths and then into matchsticks, using a mandoline* or other hand-held slicer, to yield 1/2 cup matchsticks of each (or cut cucumber into matchsticks with a knife and coarsely shred carrots).

3. Drain noodles and rinse with cold water. Spread noodles out on a baking sheet lined with a kitchen towel. Pat dry.

4. Divide noodles into 2 long "logs," then cut with scissors to total 10 equal portions.

5. Set out all ingredients except the sesame sauce near a work surface. Pour very hot tap water into a large shallow bowl such as a pie plate. Submerge 1 rice-paper wrapper until moistened and softened slightly but not completely pliable (it will continue to soften as you work with it).

6. Lay wrapper on work surface and put 1/2 lettuce leaf in center. Mound 1 portion of noodles on lettuce followed by about one-tenth of the cucumber, carrot, and apple slices; 3 mint leaves; 4 cilantro leaves; and a sprinkling of onions. Arrange ingredients into a rectangle about 4 in. long. Fold paper over short ends of filling, then roll up tightly from a long side. Repeat to make remaining rolls. Serve with sesame sauce.

*Find at cookware stores.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

119 (12% from fat)

Protein:

1.8g

Fat:

1.5g (sat 0.4)

Carbohydrate:

24g

Fiber:

1.1g

Sodium:

29mg

Cholesterol:

0.0mg