Summer Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: PEANUT SAUCE:
6 T finely chopped onion
2 small garlic cloves, minced
1 ½ tsp hot red pepper flakes
2 tsp olive oil
6 T water
2 T chunky organic peanut butter (just peanuts and salt)
2 T hoisin sauce
2 tsp tomato paste
1 ½ tsp sugar
DIPPING SAUCE
½ cup fresh lime juice
3 T sugar
3 T soy sauce (or nam pla)
1 T rice vinegar
1 T minced cilantro leaves
2 garlic cloves, minced
1 small jalapeno pepper, seeded and minced.
ROLL INGREDIENTS
(hot water, pie plate, silpat or non-stick work board)
14 rice-paper rounds
14 red lettuce leaves, ribs cut out and discarded
2 oz. Rice Sticks (aka rice noodles)
2 T rice vinegar
1 ½ C of finely shredded Napa cabbage
2 grated carrots
(*or just buy a bag of coleslaw mix if pressed for time)
1 ½ C of mung bean sprouts, chopped into inch long pieces
14 fresh basil leaves
14 fresh mint leaves
fresh cilantro leaves
cooked shrimp ( optional)
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Directions: |
Directions:1. (Make sauces up to a day ahead and store to reduce time on task)
2. Drop rice sticks in boiling water for about 3 minutes, drain, and toss with the rice vinegar. Set aside to cool.
3. Set out all the veggies and noodles and peanut sauce in an assembly line in the order listed.
4. Set out a platter or storage container at end of line; set up a large pie plate at the beginning end. Have hot water at hand to refresh the pie plate…starting end near the sink is easiest. Add “finger-friendly” hot water to pie plate and ignore all distractions for a while
5. Soften a rice-paper round in a pan of warm water—about 30 seconds.
6. Lay the rice-paper round on a Silpat silicon sheet (or a piece of foil or waxed paper—something that it won’t stick to.) Top with a piece of the red lettuce, approximately covering the lower half of the roll, leaving a one inch border at the sides and bottom. Top with about a tablespoon of peanut sauce and smear it around. Then top with a small amount of noodles, cabbage, carrots, and all the herbs; (add a shrimp or two if wanted)
7. Begin to roll the rice-paper tightly around the filling, tucking in the shrimp and sides of the rice paper, and continuing to roll. The rice paper is sticky and will hold the filling, if you don’t overstuff.
8. Repeat folding the other rolls.
9. Cover the rolls with a very slightly moist paper towel and plastic wrap until ready to serve so they don’t dry out. Serve with dipping sauce. |
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Personal
Notes: |
Personal
Notes: These are wonderful to make in a small group setting, chatting and rolling as you go. The first one feels like it takes forever to make, then they roll as smoothly as the craft is mastered. The ingredient list can be adjusted to all tastes by addition or omission. I find these very fresh and surprisingly filling.
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