RECIPE TITLE "Jicama and Green Papaya Summer Rolls"
Martha Stewart's Horsd'oeuvres Handbook
©1999 Martha Stewart
... more great Martha Stweart recipes on our GREAT CHEFS page!
In tropical countries, green papayas are often used as vegetables,
which is how I use them here. Rice vermicelli noodles and Vietnamese
spring roll wrappers are available at Asian markets and many grocery
stores. The rolls may be kept at room temperature, covered with
a lightly dampened paper towel, for 1 hour after being assembled.
Do not refrigerate the rolls or the rice paper will dry out and
12 cup rice wine vinegar
2 tablespoons sugar
2 teaspoons kosher salt
1 small seedless cucumber
1 medium carrot
1 small jicama
1 large green papaya, peeled, halved (seeds discarded)
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh cilantro
1 teaspoon canola oil
1 ounce rice vermicelli noodles
6 8 12-inch Vietnamese dried rice spring roll wrappers
8 leaves Bibb lettuce, torn into smaller pieces, ribs removed
Peanut Dipping Sauce (see below)
1. In a small saucepan, combine the vinegar, sugar, and 1 teaspoon
of the salt. Cook, stirring, over medium heat until the sugar dissolves,
1 to 2 minutes. Remove from the heat. Set aside and let cool completely.
2. Slice the cucumber lengthwise using a mandoline or a chef's
knife into long 18-inch-thick strips. Cut each strip lengthwise
into 18-inch-wide pieces. Slice the carrot and the jicama lengthwise
in the same way. Reserve. Cut the papaya lengthwise into 18-inch-wide
pieces. In a large bowl, combine the cucumber, carrot, jicama, and
papaya. Toss gently with the reserved vinegar mixture, lemon juice,
and cilantro. Set aside.
3. Bring a medium pot of water to a boil. Add the canola oil, noodles,
and the remaining teaspoon of salt. Boil until the noodles are tender,
about 2 minutes. Drain and rinse under cold water. Leave the noodles
in cool water until ready to use, so they won't stick together.
4. Just before filling the rolls, transfer the vegetable mixture
to a colander to drain. Gently press out the liquid. Drain the noodles
and arrange them on a baking sheet, loosely covered with a damp
5. To assemble: Set up a large shallow bowl of very hot water.
Slip a spring roll wrapper into the water. When the wrapper becomes
pliable, after about 45 seconds, remove it from the water and lay
it flat on a paper towel. Place 2 to 3 pieces of lettuce on the
bottom half of the wrapper. Arrange 14 packed cup of vegetables
over the lettuce. Spread out 1 heaping tablespoon of the noodles
over the vegetables. Roll the wrapper up, tucking in the ends as
you roll and rolling tightly as possible. Repeat this procedure
with the remaining wrappers. Trim off the ends of the rolls. Cut
each roll in half in the middle. Then cut each of the 2 halves into
2 pieces on an angle to make a total of 4 pieces. Continue with
the remaining rolls. Stand the rolls flat on their ends and serve
with Peanut Dipping Sauce.
Peanut Dipping Sauce
Makes 1 cup
Thin this sauce with warm water if it is too thick to lightly coat
the Jicama and Green Papaya Summer Rolls.
2 tablespoons peanut oil
1 small onion, finely chopped to yield 12 cup
2 garlic cloves, minced
1 12 teaspoons chili paste
12 teaspoon curry powder
2 teaspoons kosher salt
14 cup smooth peanut butter
14 cup unsweetened coconut milk
2 teaspoons white wine vinegar
2 tablespoons packed dark brown sugar
14 cup coarsely chopped roasted unsalted peanuts
14 cup boiling water
1. Heat the oil in a medium skillet over medium heat. Add the onions
and garlic and cook until translucent, 3 to 5 minutes. Add the chili
paste, curry powder, and salt. Stir to combine. Stir in the peanut
butter, coconut milk, vinegar, brown sugar, and 2 tablespoons of
warm water. Stir well and bring to a simmer. Let simmer for 1 to
2 minutes, stirring, until the sauce thickens and the peanut butter
2. Add 2 tablespoons of the peanuts to the sauce and then transfer
it to a blender. Blend until smooth, adding 2 to 4 tablespoons of
boiling water to help the sauce emulsify. Transfer it to a bowl.
Let cool to room temperature. Before serving, garnish with the remaining
peanuts. The sauce may be made 1 day ahead and refrigerated in an
airtight container. (Press plastic wrap directly on top of the sauce
to prevent a skin from forming.) Bring the sauce back to room temperature
for 1 hour before serving.