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Summer Rolls with Thai Peanut Red Curry Sauce

2009 Sauvignon Blanc

1 ounce bean thread noodles (cellophane noodles)
1 tablespoon seasoned rice vinegar
4 (8 inch) rice-paper rounds, plus extra in case some tear
Veggies and Herbs such as: red-leaf lettuce, mint leaves, fresh basil leaves (Thai if available), thinly sliced Napa cabbage, fresh cilantro leaves, shredded carrots, etc

Peanut Sauce

1/4 cup crunchy peanut butter
1 tablespoon packed plam or dark brown sugar
1 tablespoon rice vinegar
2-3 teaspooons Thai Red Curry Paste
8-10 tablespoons water
2 tablespoons peanut or vegetable oil
3 garlic cloves, finely minced
1/4 cup finely chopped shallot (about 1 large)
2 fresh Thai or Serrano chiles (preferrably red) including seeds, thinly sliced crosswise

Stir together curry paste, peanut butter, vinegar and 6 tablespoons water until paste is dissolved. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic, shallot and chiles, stirring, until golden, about 4 minutes. Add peanut mixture and cook, stirring, 1 minute. Add remaining water if too thick. Let cool.

Assembling the Summer Rolls

Cover noodles with boiling-hot water and soak 15 minutes, drain. Pat dry between towels and toss with vinegar and salt to taste. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, about 30 - 60 seconds, then transfer to a working space. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing the lettuce to fit and leaving 1 inch border along edge. Spread 1/4 of peanut sauce over lettuce and top with 1/4 of the mint, basil, cabbage 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 damp paper towels until ready to serve.