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Papaya Spring Rolls w/Peanut Sauce (P)
Source: Bon Appetit, June 2004
Yield: 24 rolls

1/2 cup chunky peanut butter
1/3 cup water
2 tablespoons unseasoned rice vinegar
2 tablespoons fish sauce
2 teaspoons hot chili paste
24 6" rice paper rounds
24 large fresh basil leaves
48 large fresh mint leaves
1-1/2 large papayas, firm but ripe, halved lengthwise then crosswise, seeded, peeled, cut crosswise into 1/2" thick strips
1 unpeeled English hothouse cucumber, cut into 1/4" thick and 2-1/2" long strips
48 small fresh cilantro sprigs

Whisk first 5 ingredients in bowl to make sauce. Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.

Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface.

Place 1 basil leaf in center of each round.
Place 2 mint leaves atop each basil leaf.
Place 2 papaya strips, then 2 cucumber strips atop mint.
Arrange 2 cilantro sprigs atop cucumber.
Fold 1 edge of each round over filling.
Fold in ends.
Roll up rice paper rounds tightly, enclosing filling.

Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. Serve rolls with peanut sauce.

Poster's Notes:
This can be made 8 hours ahead. Keep chilled.

For fish sauce you can use an item such as nam pla or nuoc nam. The chili paste and the fish sauce are available at Asian markets and in the Asian foods section of many supermarkets.

For rice paper rounds: Thin Thai or Vietnamese wrappers made from rice flour and known as banh trang. Available at Asian markets and in the Asian foods section of some supermarkets.

Posted by Barbara Berner

Nutritional Info Per Serving: Excluding unknown items: 796 Calories; 64g Fat (68.1% calories from fat); 34g Protein; 34g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 672mg Sodium.
Exchanges: 2 Grain(Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 10-1/2 Fat.