Papaya Spring Rolls
- 1/2 Cup Chunky Peanut Butter
- 1/3 Cup Water
- 2 Tbs. Unseasoned Rice Vinegar
- 2 Tbs. Fish Sauce (e.g. Nam Pla or Nuoc Nam)*
- 2 Tsp. Hot Chili Paste (e.g. Sambal Oelek)*
- 24 (6-inch diameter) Rice Paper Rounds**
- 24 Large Fresh Basil Leaves
- 48 Large Fresh Mint Leaves
- 1 1/2 Large Firm But Ripe Papayas - Halved Lengthwise Then Crosswise, Seeded, Peeled, Cut Crosswise into 1/2-inch Thick Strips
- 1 Unpeeled English Hothouse Cucumber - Cut into 1/4-inch Thick, 2 1/2-inch Long Strips
- 48 Small Fresh Cilantro Sprigs
- Whisk first 5 ingredients in bowl. (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. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.
*Available at Asian markets and in the Asian foods section of many supermarkets.
**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.
Bon Appétit (June 2004)