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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Vietnamese Salad Rolls Recipe

Brought to you by Lanier Publishing Recipes

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Yield: 2 cups

Ingredients:
12 round (8-9 inch diameter) or 24-square (6-inch) rice paper wrappers
6-8 leaves romaine, cut into very thin strips (a "Chiffonade")
1 cup mung bean sprouts (about 3 ounces)
1 large carrot, julienned or shredded
1/3 cup cilantro leaves
1/3 cup mint leaves
1 cup firm tofu, cut into thin strips (about 6 ounces)
1/4 cup minced peanuts
Peanut-Chile Dressing (recipe below)
Sweet & sour dipping sauce (optional)

Instructions:
Fill a pie pan with lukewarm water. Have ready a roll of paper towels and a dinner plate. Place a rice paper wrapper in the water for about 2 seconds, then transfer it to the dinner plate. Lightly moisten a paper towel, and lay this on top. Repeat with all the remaining rice paper wrappers, one at a time, making a neat pile of dampened wrappers and towels. When you get to the end of this process, cover the top wrapper with a wet paper towel, and set aside. (The damp towels will keep the rice papers from sticking irreparably to themselves - and to each other.)

In a medium-large bowl, combine the romaine, bean sprouts, carrot, cilantro, mint, tofu and peanuts. Add about 1/4 cup peanut-chile dressing, and toss gently.

Carefully remove the top rice paper wrapper from the pile, and place it flat on a clean, dry work surface. If the wrapper is square, lay it down as a diamond, with a point coming toward you. Place a small amount of salad (about 3 tablespoons for each square wrapper; about 1/3 cup per round wrapper) on the half of the wrapper that is closest to you, and roll it up tightly, folding in the sides. Transfer the finished roll to a plate, and repeat this process with the remaining wrappers and salad.

When you have made all the rolls, cover the plate tightly with plastic wrap and store in the fridge or at room temperature until serving time. These will keep up to a day.

To serve, cut each roll diagonally in half, and pass extra dressing and/or a small bowl of sweet and sour dipping sauce, as desired.

Yield: 12 large rolls; 24 small rolls
Preparation time: 30 minutes

Peanut-Chile Dressing

1/2 cup good peanut butter
1 tablespoon honey
1 cup boiling water
6 tablespoons cider or unseasoned rice vinegar
2 teaspoons minced garlic
1 tablespoon Chinese sesame oil
1 tablespoon soy sauce
1 teaspoon dry sherry or Chinese rice wine (optional)
1 teaspoon salt (or to taste if Pb is salted)
1 small (2-inch) serrano chile, minced (seeding is optional)

Place the peanut butter and honey in a medium-sized bowl. Add about 1/2 cup of the boiling water and mash with a spoon until uniform.

Add the remaining water and all the other ingredients, and stir until well blended.

Store in a tightly covered container in the fridge. Whisk vigorously from the bottom before using.