RICE PAPER ROLLS
I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. -Lori Stefanishion, Drumheller, Alberta
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 16
Steps:
- In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside., For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables., Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.
Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 179mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
RICE PAPER SUMMER ROLLS
Provided by Food Network
Time 30m
Yield 16 rolls
Number Of Ingredients 14
Steps:
- For the rice paper summer rolls: Dip a sheet of rice paper a 1/3 of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
- Working on the bottom 1/3 of rice paper, spread a bit of lettuce, noodles, carrots, herbs, and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
- For the dipping sauce: Combine fish sauce, sugar, ginger, chile-garlic paste, and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper, if necessary.
- Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
RICE PAPER ROLLS
These are my kids (and ours!) new favourite food! They are healthy and delicious, and can be made ahead and kept in the fridge until you are ready to serve.
Provided by Sara 76
Categories Lunch/Snacks
Time 20m
Yield 12 rolls, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the rice paper for 30 seconds in warm water.
- Arrange a selection of the listed ingredients in the centre of the paper.
- Fold the edges over, then roll into a log.
- Serve chilled, with a selection of dipping sauces.
Nutrition Facts : Calories 348.5, Fat 20.9, SaturatedFat 4.1, Cholesterol 52, Sodium 1549.5, Carbohydrate 17.4, Fiber 9.5, Sugar 5.5, Protein 26.6
VEGETABLE RICE PAPER ROLLS
These rolls are very delicious, easy to make and low fat. Fab as a starter, and people are always very impressed. They can be served cold, but I prefer to perpare them in advance, leave them in the fridge covered with a wet tea towel and then steam them for two minutes just before serving. I like to serve them with a sweet chili sauce and vietnamese coleslaw (I shall post this recipe also).
Provided by Ferng
Categories Vegetable
Time 32m
Yield 16 rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, mix the rice vinegar, water, caster sugar, salt and garlic in a large bowl and leave to sit.
- Soak the rice vermicelli in boiling water for about 10 minutes, until it is no longer hard (but not soggy!).
- Add the noodles, cabbage, carrot, coriander and spring onions to the dressing and mix well.
- Now set up your production line- get a flat bowl and fill it with hot water. Take a rice paper sheet and soak it in the water until it's soft- about 15 seconds.
- remove it from the water and place on a clean tea towel. Spoon some of the mixture onto the rice paper.
- Fold in the bottom first, then the sides, and roll to form a cigar shape.
- Continue the same with the rest of the rolls.
- These can be prepared well in advance and stored in the fridge under a wet tea towel- see the recipe description above for serving suggestions.
VEGAN RICE PAPER ROLLS
Here, try these fresh vegan rice paper rolls with home-made hoisin peanut dipping sauce instead! They're super healthy, and you won't look like a fool eating them!
Provided by kaitlynria
Time 10m
Yield Serves 2
Number Of Ingredients 20
Steps:
- Prepare a large bowl of hot water to soften rice paper in.
- Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
- Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
- Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
- Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.
RAINBOW RICE PAPER ROLLS
Escape from a lunchtime sandwich rut with these rice paper rolls. Red cabbage and radishes add a lovely pop of colour, or try iceberg or Little Gem lettuce
Provided by Cassie Best
Categories Lunch
Time 40m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.
- Next, make the dipping sauce by mixing all the ingredients together. Set aside.
- Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it's flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don't overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you're finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.
Nutrition Facts : Calories 85 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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