Peanut Rolls Recipes

VIETNAMESE SALAD ROLLS WITH SHRIMP AND PEANUT DIPPING SAUCE

Steps:

• Bring a pot of water to a boil over high heat and add shrimp. Cook for 5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half.
• Prepare the vermicelli noodles: Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
• Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
• Place 2 tablespoons of vermicelli noodles in the center of the wrapper into a log shape, leaving 2 inches of space on each side. Place 3 pieces of shrimp, pink side down, on a row above the noodles. Add 2 tablespoons of shredded carrots in a row underneath. Place 1 tablespoon of cilantro, 1/2 tablespoon basil and 1/2 tablespoon mint on top of the shrimp.
• From the bottom, roll the wrapper up tightly but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.
• Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.

SALTED PEANUT ROLLS

Steps:

• Line two 15x10x1-in. pans with waxed paper. In a large bowl, beat marshmallow creme and 1 cup confectioners' sugar until blended. Knead in enough remaining confectioners' sugar until mixture is smooth and easy to handle., Divide mixture into 4 portions. Roll each portion into 1/2-in.-thick logs. Cut crosswise into 1-1/2-in. pieces; place on 1 prepared pan. Freeze until firm, about 15 minutes. Meanwhile, heat caramels and water over low heat until melted, stirring occasionally. Working with one-fourth of the logs at a time, dip in melted caramel; roll in peanuts. Place on remaining prepared pan. Repeat with remaining logs; freeze coated logs until set., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip bottom of rolls into melted chocolate; allow excess to drip off. Return to prepared pans. Refrigerate until set. Store between layers of waxed paper in an airtight container at room temperature.

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)

Steps:

• Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
• Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
• Peel the prawns, slice in half lengthwise and devein (watch video).
• Remove the crunchy core of the lettuce leaves (watch video).
• Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
• Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
• Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
• Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
• On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
• Place the lettuce bundle with the seam side down onto the middle of the rice paper.
• Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
• If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
• Serve immediately with the peanut dipping sauce.

SALTED NUT ROLL

Steps:

• Spray a 9x13-inch pan with non-stick spray or line with waxed paper or parchment paper.
• To a large, deep saucpan over medium-low heat, add butter, peanut butter, and peanut butter chips. Stir frequently until the mixture is completely melted and smooth.
• Remove the pan from the heat and fold in peanuts and marshmallows. Gently fold until everything is evenly coated.
• Pour the mixture into your prepared pan spread to evenly.
• Cool completely before cutting. You can put the pan in the refrigerate to speed the cooling process. Don't cover until the bars are cooled completely. Cut into squares or bars.
• Store either on the counter or in the refrigerator in an airtight container.

HOMEMADE VIETNAMESE PEANUT SAUCE FOR DIPPING SPRING ROLLS

Steps:

• Mix water, sugar and salt together in a soup pot. Mix until dissolved.
• Add in the Sriracha sauce.
• Put the pot on the stove on low heat. Mix the peanut butter in. Add in the fried garlic. Blend until smooth.
• Warm until the sauce is the consistency you like it.

PEANUT BUTTER ROLL

Steps:

• Dust a clean dishcloth thoroughly with confectioners' sugar.
• Bring white sugar, water, and corn syrup to a boil in a saucepan. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
• Beat egg whites in a glass, metal, or ceramic bowl on low speed until soft peaks form, about 5 minutes. With mixer running, gradually pour hot syrup mixture into egg whites as they beat. Once all the syrup has been added, increase the speed to medium and beat until egg whites are thick, stiff and no longer glossy. The sides of the bowl should be cool to the touch.
• Dust rolling pin lightly with confectioners' sugar. Roll out egg white mixture on the dishcloth to a rectangle about 3/16-inch thick. Spread peanut butter evenly on top.
• Roll candy carefully into a log and let cool. Slice into pieces about 1/2-inch thick.

PEANUT BUTTER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.

PEANUT BUTTER ROLL

Steps:

• Start by combining a few ingredients. Pour sugar into a large bowl.
• Than add the butter and slowly add drops of evaporated milk.
• Stir together slowly until it forms a ball.
• Place in center of wax paper that has been sprinkled with powdered sugar.
• Roll out until it resembles a square.
• Then stir peanut butter until smooth enough to spread.
• Using back of the spoon, scoop out some peanut butter and smooth onto sugar mixture, moving towards the edge.
• Now you should take hold of the end of the wax paper and slowly roll the mixture up until it resembles a jelly roll.
• Place your peanut butter roll onto a plate and freeze for 30 minutes, since this is the best way to slice it. Enjoy!

PEANUT ROLLS

Steps:

• 1. Line bottom of 9 X 13 cake pan with parchment paper or waxed paper. Preheat oven to 325*.
• 2. For the cake, sift dry ingredients (cake flour, salt and baking powder) together 4 times.
• 3. In a separate bowl, beat egg yolks til creamy. Add 1 cup sugar gradually, beating until sugar is dissolved, then add 2 tsp. cold water.
• 4. Add dry ingredients, alternating with 1/2 cup hot water until well blended.
• 5. Add 1 tsp. vanilla
• 6. Beat 4 egg whites until foamy. Add 1/4 tsp. cream of tartar and beat until stiff. Gradually add 1/2 cup sugar.
• 7. Fold beaten egg whites gently into egg yolk mixture. Pour into prepared cake pan and bake 40-50 minutes until top springs back when touched.
• 8. Cool cake and remove from pan. Cut into 24 pieces (4 X 6).
• 9. Prepare glaze by sifting 4 cups of powdered sugar. Blend in softened butter or margarine.
• 10. Add 1 tsp. vanilla and enough milk or half-n-half for consistency just heavier than drizzling.
• 11. Ice top and all sides of cake piece; drop upside down in ground peanuts and finish icing the bottom. Cover with peanuts.
• 12. Let finished peanut rolls set out a little while to give the icing a chance to set up. ENJOY!
• 13. NOTES: Peanut rolls freeze well. Cake flour substitution: In a 1 cup measuring cup, add 2 tbsp corn starch. Add enough all-purpose flour to make 1 cup. Sift well to make equivalent to 1 cup cake flour.