Fresh Thai Spring Rolls

• 1

  Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

• 2

  Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

• 3

  Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Assemble lettuce, one fourth each of mint, basil, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

• 4

  Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Dipping Sauce Options (both from Heidi Swanson):

• 1

  Roasted Shallot Peanut Sauce:

• 2

  This versatile peanut sauce is sweet with a spicy kick. It’s great on a variety of dishes. Heat the sauce or serve it at room temperature.

• 3

  3 medium shallots, unpeeled, 1 cup unsweetened coconut milk, 1/2 cup smooth peanut butter, 3 T natural sugar, preferably maple sugar or evaporated cane sugar, 1/2 t cayenne pepper, 1 T shoyu (or Tamari, 2 T plus 1 teaspoon fresh lime juice

• 4

  Preheat the oven to 375 F.

• 5

  Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes. Let the shallots cool slightly, and then squeeze the pulp out of the skins. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth. The sauce will keep, covered and refrigerated for up to a week. Warm before serving.

Tamarind Dipping Sauce

• 1

  This tangy sauce takes only a few minutes to make and complements the sweet and spicy peanut sauce, making the noodles come alive with flavor.

• 2

  2 T natural sugar, preferably maple sugar or evaporated cane juice, 6 T water, 1 T fresh lime juice, 1 T tamarind concentrate, 1 T shoyu, 1 t chopped fresh cilantro, 1 garlic clove, minced, 1 t finely slivered seeded red serrano or Thai bird chile

• 3

  Combine the sugar and water in a small saucepan, and warm over medium heat until the sugar dissolves. Remove the pan from the heat and mix in the lime juice, tamarind concentrate, and shoyu, stirring until smooth. Let the mixture cool slightly, and then stir in the cilantro, garlic, and chile. The sauce should be tangy and slightly sour. The sauces will keep, covered and refrigerated, for up to 5 days.