Toasted Almonds
1 cup blanched almonds
4 Tablespoons unsalted butter
3 Tablespoons peanut oil
Coarse sea salt
Heat the butter and oil together in a large skillet. When the fats are hot but not brown, add the almonds in one layer. Sauté the almonds under moderate heat until they are pale gold on all sides. Remove with a slotted spoon and put on paper towels to drain. Sprinkle immediately with sea salt. Repeat with the remaining almonds.
Vegetarian Summer Rolls
Summer Rolls
4 ounces vermicelli noodles
16 large round rice paper wrappers
2 cups mung bean sprouts
1 cup cucumber, cut into thin strips
2 medium carrots, shredded
16 2/3-inch strips of head lettuce
Sauce
1/2 cup hoisin sauce
6 tablespoons peanut butter
6 tablespoons water
Make vermicelli according to package instructions, set aside. Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec), carefully remove and place flat on a large plate or cutting board. Be careful not to let the paper fold on itself when removing the wrapper from the water. Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each of the vermicelli, cucumber, carrots, and sprouts. Roll rice paper as you would a taco, tucking in the sides (it should stick easily). You may also add thin pieces of shrimp or chicken. For the sauce, mix the ingredients until smooth. Sauce can be split into small bowls for each guest to dip rolls into.