Free The Cook's Illustrated Cookbook by The Editors at America's Test Kitchen Page A

another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.

    5. Gently press 1 long strip of dough onto each long edge of dough and brush with egg. Gently press 1 short strip of dough onto each short edge and brush with egg.

    6. With pizza wheel or knife, trim excess dough from corners.

FRESH SPRING ROLLS
    WHY THIS RECIPE WORKS
    Fresh spring rolls should offer a textural symphony (soft wrapper, firm noodles, and crunchy vegetables) as well as appealing contrasts in flavor (mint, basil, cilantro, chiles, peanuts, and fish sauce). But too often, spring rolls are disappointing combinations of gummy noodles, bland vegetables, and mushy rice paper. We set out to develop a recipe for easy-to-make spring rolls packed with fresh, bright flavors and accompanied by a spicy, not-too-sweet peanut sauce for dipping. First, we soaked the spring roll wrappers in water for just 10 seconds, just long enough to make them pliable. Second, marinating the noodle-vegetable filling ingredients ensured superior flavor. Third, we eliminated the typical glut of sugar from the dipping sauce to put the peanut flavor at the forefront.
    See “ASSEMBLING SPRING ROLLS” illustrations that follow recipe.

FRESH SPRING ROLLS
    MAKES 8 SPRING ROLLS
    If you can’t find Thai basil, do not substitute regular basil; its flavor is too gentle to stand up to the other, more assertive flavors in the filling. Mint makes a better substitute. Be sure to only make one spring roll at a time to keep the wrappers moist and pliable.
2¹⁄ 2
tablespoons lime juice (2 limes)
1¹⁄ 2
tablespoons fish sauce
1
teaspoon sugar
3
ounces rice vermicelli
1
teaspoon salt
1
large carrot, peeled and shredded
¹⁄ 3
cup chopped dry-roasted peanuts
1
jalapeño chile or 2 Thai chiles, stemmed, seeded, and minced, or ¹⁄ 2 teaspoon red pepper flakes
1
large cucumber, peeled, halved, seeded, and cut into matchsticks
4
leaves red leaf lettuce or Boston lettuce, halved lengthwise
8
(8-inch) round rice paper wrappers
¹⁄ 2
cup loosely packed fresh Thai basil or mint, small leaves left whole, medium and large leaves torn into ¹⁄ 2 -inch pieces
¹⁄ 2
cup loosely packed fresh cilantro leaves
1
recipe PEANUT DIPPING SAUCE (recipe follows)
    1. Combine lime juice, fish sauce, and sugar in small bowl.
    2. Bring 4 quarts water to boil in large pot. Remove from heat, stir in rice vermicelli and salt and let sit, stirring occasionally, until noodles are tender but not mushy, about 10 minutes. Drain noodles, transfer to medium bowl, and toss with 2 tablespoons fish sauce mixture.
    3. Combine carrot, peanuts, and jalapeño in small bowl. Add 1 tablespoon fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
    4. Place lettuce on platter. Spread clean, damp kitchen towel on counter. Fill 9-inch pie plate with 1 inch room-temperature water. Immerse each wrapper in water until just pliable, about 2 minutes; lay softened wrapper on towel. Scatter about 6 Thai basil leaves and 6 cilantro leaves over wrapper. Following illustrations, arrange 5 cucumber sticks horizontally on wrapper, top with 1 tablespoon carrot mixture, then arrange about 2¹⁄ 2 tablespoons noodles on top of carrot mixture. Wrap spring roll and set on 1 lettuce piece on platter. Cover with second damp kitchen towel. Repeat with remaining wrappers and filling. Serve with peanut dipping sauce, wrapping lettuce around exterior of each roll. (Spring rolls are best eaten immediately, but they can be held for up to 4 hours in the refrigerator, covered with a clean, damp kitchen towel.)

PEANUT DIPPING SAUCE
    MAKES ABOUT ³⁄ 4 CUP
¹⁄ 4
cup creamy peanut butter
¹⁄ 4
cup hoisin sauce
¹⁄ 4
cup water
2
tablespoons tomato paste
1
teaspoon Asian chili-garlic sauce (optional)
2
teaspoons peanut oil or vegetable oil
2
garlic cloves, minced
1
teaspoon red pepper flakes
    Whisk peanut butter, hoisin sauce, water, tomato paste, and