Donnas Chile Rice Paper Rolls Recipes

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DONNA'S CHILE RICE-PAPER ROLLS



Donna's Chile Rice-Paper Rolls image

Australian chef Donna Hay is known for creating inventive dishes that fuse the flavors of various cuisines. These delicious rice-paper rolls are no exception.

Provided by Martha Stewart

Categories     Shrimp Recipes

Number Of Ingredients 13

1 tablespoon peanut oil
2 tablespoons fresh ginger, julienned
5 large (mild) red chile peppers, seeded and julienned
2 kaffir lime leaves, julienned
10 ounces large shrimp, peeled and deveined
4 scallions, white and pale-green parts, julienned
2 seedless English cucumbers, julienned
1/3 cup shredded fresh mint
2 tablespoons freshly squeezed lime juice
1 tablespoon Asian fish sauce
12 medium rice-paper wrappers
Soy sauce, for dipping
Sweet chili sauce, for dipping

Steps:

  • Heat oil in a medium skillet over medium heat. Add ginger and chile peppers, and cook until crisp, about 3 minutes. Add lime leaves and shrimp, and cook until the shrimp turn opaque, about 3 minutes more. Set aside to cool. Combine cooled shrimp with scallions, cucumber, mint, lime juice, and fish sauce.
  • Place a rice-paper wrapper in a bowl of warm water until soft and pliable, about 30 seconds. Remove, and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and fold over one end to make a base. Roll over one side and then the second side to enclose the filling. Serve soy sauce and sweet chili sauce in bowls for dipping.

RICE PAPER ROLLS



Rice Paper Rolls image

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

2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1/2 cup water
1/4 cup creamy peanut butter
1/4 cup hoisin sauce
2 tablespoons tomato paste
ROLLS:
4 ounces uncooked thin rice noodles
2 teaspoons hoisin sauce, optional
1 medium sweet red pepper, julienned
1 medium cucumber, seeded and julienned
1 medium carrot, julienned
12 rice papers (8 inches) or spring roll wrappers
1/2 cup dry roasted peanuts, chopped
1/2 cup fresh cilantro leaves, optional

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.

BAKED CHICKEN AND VEGETABLE RICE PAPER ROLLS



Baked Chicken and Vegetable Rice Paper Rolls image

There are many delicious options for sauce for these rice paper rolls. We used a mixture of VH® plum sauce and vindaloo.

Provided by The Pynns

Categories     Egg Rolls

Time 55m

Yield 6

Number Of Ingredients 11

1 teaspoon vegetable oil, divided
2 teaspoons sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cups shredded cooked chicken
1 cup shredded cabbage
1 large carrot, finely shredded
2 tablespoons soy sauce
2 tablespoons dry garlic sauce
½ cup cooked jasmine rice
12 medium (blank)s rice paper sheets

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking pan with 1/2 teaspoon vegetable oil and set aside.
  • Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger and saute, 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce. Cook and stir until vegetables are soft, 2 to 3 minutes. Mix in cooked rice. Keep on low heat while preparing the rice papers.
  • Wet a cloth with warm water and place one rice paper sheet inside. Wrap completely and let soften, about 1 minute. Add 1/4 cup of the chicken mixture to the middle of the rice paper sheet. Fold both ends in and roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
  • Repeat the wetting, filling, and wrapping process to make remaining rice paper rolls. Brush rolls with remaining vegetable oil.
  • Bake in the preheated oven for 10 minutes, then turn over to bake for an additional 10 minutes.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 6.6 g, Cholesterol 35 mg, Fat 5.9 g, Fiber 0.8 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 340.9 mg, Sugar 1.2 g

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