Recipe - Herb Roasted Rockfish With Sweet Potato Mousseline

A; (1.8 to 2ounce)
; package beanthread
; (cellophane)
; noodles
1 One half tablespoon Rice vinegar
2 lg Boston lettuce leaves;
washed well and
; spun dry
Eight; (8inch) rounds rice
; paper plus
; additional in case
; some tear
2 tablespoon Roasted peanuts; crushed
1 Scallion; cut into 2inch
; julienne strips
One fourth cup Finely shredded carrot
1/3 cup Thinly cut or sliced up cabbage
One fourth cup Fresh basil leaves;
(preferably Thai
; basil), washed well
; andspun dry
One fourth cup Fresh mint leaves; washed
well and
; spun dry
One fourth cup Fresh coriander leaves;
washed well and
; spun dry

ACCOMPANIMENT
Spicy Peanut Sauce

In a bowl soak noodles in very hot water to cover 15 minutes and drain well
in a colander. Reserve half of noodles for another use. With scissors cut
remaining noodles into 3 to 4inch lengths and in a small bowl toss with
vinegar and salt to taste.

Cut out and discard ribs from lettuce leaves, halving each leaf.

In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water
to cover until very pliable, 45 seconds to 1 minute.

Carefully spread 1 soaked round on a paper towel, leaving remaining round
in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on
bottom half of sheet, leaving a 1inch border along edge. Top lettuce with
about one fourth of peanuts and about one fourth of noodles, arranging them
in a line across lettuce. Top noodles with one fourth each of scallion,
carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding
insides after first roll to completely enclose filling, and continue
rolling.

Spread remaining soaked rice paper round on paper towel and blot with
another paper towel. Wrap rice paper around spring roll in same manner.
(Double wrapping covers any tears and makes roll more stable and easier to
eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a
resealable plastic bag. Make 3 more rolls with remaining ingredients in
same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet
paper towels in sealed plastic bag. Before serving, bring rolls to room
temperature.

Discard paper towels. Halve rolls diagonally and serve with peanut sauce.

Serves 4 as a first course.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 22 Calories (kcal); trace Total Fat; (2% calories from fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.