COLORFUL SUMMER ROLLS WITH PEANUT DIPPING SAUCE
Skip a yoga class and meditate on making this healthy (and beautiful!) dish. Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.
Provided by Food Network Kitchen
Categories appetizer
Time 1h25m
Yield 12 pieces
Number Of Ingredients 18
Steps:
- Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside.
- Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside.
- Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt.
- Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated.
- Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby.
- Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles.
- Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping.
EGG ROLLS WITH PEANUT DIPPING SAUCE
You won't believe how simple it is to make your own delicious restaurant-quality egg rolls! HINTS: Cutting very small pieces of pork tenderloin is quick and easy when the meat is partially frozen. Or leave the pork out for vegetarian egg rolls. Commercially prepared shoestring or matchstick carrots along with coleslaw mix may be used to really speed things up! Created expressly for RSC #9.
Provided by Debs Recipes
Categories Pork
Time 35m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger,sesame oil, chili oil, and rice vinegar; blend well.
- Divide the peanut sauce into two equal portions; set one portion aside in a.
- microwave-safe bowl; it will be used later as dipping sauce; whisk chicken broth or pineapple juice into second portion of peanut sauce; set aside for stir-fry.
- Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add pork to skillet then season with garlic salt and sauté 1 minute; meat will be only partially cooked; add onions and carrots to skillet and sauté another minute or until.
- meat is almost cooked through; add cabbage and sauté another minute; add bean sprouts and toss about 30 seconds until veggies are evenly distributed; add thinned (second portion) peanut sauce and cook about 1 minute until sauce is bubbly; carrots should be crisp-tender and bean sprouts should remain crisp.
- Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
- Place 1/4 cup of filling onto each egg roll wrap and roll up according to package directions; seal final edge of each egg roll wrap with eggwash.
- Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
- Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls.
- Cooked egg rolls may be kept warm in a low oven until serving time; or egg rolls may be assembled and individually quick frozen either before or after frying.
Nutrition Facts : Calories 172.1, Fat 5.3, SaturatedFat 1.2, Cholesterol 26.8, Sodium 297.2, Carbohydrate 22.9, Fiber 1.7, Sugar 3.5, Protein 8.6
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