FRESH SPRING ROLLS WITH PEANUT SAUCE
This sauce recipe is closest to the sauce served at our favorite pho restaurant. From Betty Crocker.
Provided by Pinay0618
Categories Vegetable
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency. Cover; refrigerate until serving time.
- Fill 3-quart saucepan two-thirds with water; heat to boiling. Add rice stick noodles; boil gently 3 minutes or just until noodles are tender. Rinse with cold water; drain. Transfer to large bowl. With scissors, cut rice noodles into about 3-inch lengths. Stir in carrot, basil, cilantro, chile and 1/4 cup teriyaki sauce.
- Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface. Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel. Place lettuce leaf on lower third of wrapper. Spoon scant 1/3 cup noodle mixture on lettuce. Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Place seam side down on serving platter. Repeat with remaining wrappers and fillings, placing on platter without sides touching.
- Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally. Stir sauce; serve with spring rolls.
Nutrition Facts : Calories 238.9, Fat 15.3, SaturatedFat 3.3, Cholesterol 6, Sodium 521, Carbohydrate 18.1, Fiber 3.2, Sugar 6.5, Protein 10.6
SHRIMP SPRING ROLLS WITH PEANUT DIPPING SAUCE
Translucent sheets of rice paper hint at the fresh ingredients inside these little pouches. Because the paper is very fragile, make sure to buy extra to work with. Spring rolls can be made up to three hours before serving.
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.
- To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby.
- To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.
- Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used.
- Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.
FRESH SPRING ROLLS WITH PEANUT SAUCE
A pretty little appetizer for those hot summer days, or when you just don't feel like "cooking".
Provided by Battle in Seattle
Categories Vegetable
Time 1h
Yield 48 rolls, 2 cups dipping sauce, 24 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
- In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
- Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
- Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
- To make ties for the rolls, bring a small pot of water to a boil. If you are using scallions, slice off the white part, and cut the green parts in half lengthwise. In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls. Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well. Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.
Nutrition Facts : Calories 65.8, Fat 3.1, SaturatedFat 0.6, Cholesterol 0.2, Sodium 160.6, Carbohydrate 7.7, Fiber 1.4, Sugar 3.9, Protein 3.1
FRESH SPRING ROLLS WITH PEANUT SAUCE
Create restaurant-style spring rolls with this recipe-perfect for an Asian dinner or party appetizer.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 12
Number Of Ingredients 16
Steps:
- In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency. Cover; refrigerate until serving time.
- Fill 3-quart saucepan two-thirds with water; heat to boiling. Add rice stick noodles; boil gently 3 minutes or just until noodles are tender. Rinse with cold water; drain. Transfer to large bowl. With scissors, cut rice noodles into about 3-inch lengths. Stir in carrot, basil, cilantro, chile and 1/4 cup teriyaki sauce.
- Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface. Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel. Place lettuce leaf on lower third of wrapper. Spoon scant 1/3 cup noodle mixture on lettuce. Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Place seam side down on serving platter. Repeat with remaining wrappers and fillings, placing on platter without sides touching.
- Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally. Stir sauce; serve with spring rolls.
Nutrition Facts : Calories 240, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 0 g
VEGGIE SPRING ROLLS WITH PEANUT SAUCE RECIPE BY TASTY
Here's what you need: warm water, rice paper wrappers, white mushroom, medium carrots, english cucumber, red cabbage, yellow bell pepper, natural peanut butter, ginger, sesame oil, rice wine vinegar, soy sauce, maple syrup, red pepper flakes
Provided by Crystal Hatch
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Fill a medium shallow bowl with warm water and set near your work station.
- Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
- Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
- Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure.
- Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll.
- Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you've finished making the spring rolls, chill in the fridge while you make the sauce.
- Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined.
- Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes.
- Serve the chilled spring rolls with the sauce.
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams
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- To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
- Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
- Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
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