Herb Salad Spring Rolls With Spicy Peanut Sauce Recipes

SPRING ROLL SALAD WITH PEANUT DRESSING

Spring Roll Salad with Peanut Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 ounces rice vermicelli noodles
2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below)
2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated

Steps:

Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

HERB SALAD SPRING ROLLS WITH SPICY PEANUT SAUCE

Herb Salad Spring Rolls with Spicy Peanut Sauce image

Categories Leafy Green Herb Pasta Appetizer No-Cook Vegetarian Mint Basil Peanut Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher

Yield Serves 4 as a first course

Number Of Ingredients 12

Ingredients

a 1.8- to 2-ounce package bean-thread (cellophane) noodles
1 1/2 tablespoons rice vinegar
2 large Boston lettuce leaves, washed well and spun dry
eight 8-inch rounds rice paper plus additional in case some tear
2 tablespoons roasted peanuts, crushed
1 scallion, cut into 2-inch julienne strips
1/4 cup finely shredded carrot
1/3 cup thinly sliced cabbage
1/4 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/4 cup fresh mint leaves, washed well and spun dry
1/4 cup fresh coriander leaves, washed well and spun dry
Accompaniment: Spicy Peanut Sauce

Steps:

In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.
Cut out and discard ribs from lettuce leaves, halving each leaf.
In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge. Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce. Top noodles with one fourth each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
Spread remaining soaked rice paper round on paper towel and blot with another paper towel. Wrap rice paper around spring roll in same manner. (Double wrapping covers any tears and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make 3 more rolls with remaining ingredients in same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.
Discard paper towels. Halve rolls diagonally and serve with peanut sauce.

SPICY PEANUT SAUCE

Spicy Peanut Sauce image

This quick peanut sauce has a good amount of heat-perfect with herbaceous spring rolls.

Categories Condiment/Spread Sauce Garlic Nut Quick & Easy Summer Gourmet

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon vegetable oil
1 tablespoon tomato paste
3 tablespoons creamy peanut butter
3 tablespoons hoisin sauce
1/2 teaspoon sugar
3/4 cup water

Steps:

In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute. Sauce may be made 3 days ahead and chilled, covered.
Serve sauce warm or at room temperature.

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