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.
VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT SAUCE
Provided by Corinne Trang
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool and divide into 12 portions.
- Soak one rice paper in lukewarm water until pliable, about 5 minutes. Work with only 1 paper at a time and blot dry before assembling.
- To assemble: Place 1 paper on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with 1 portion of vermicelli, and top with a portion of the cucumbers, carrots, chicken, scallions, and mint leaves. Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel. Serve with Spicy Peanut Sauce.
- In a medium saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir until the shrimp paste is broken up and one shade darker, about 1 minute. Add the peanuts and stir, roasting until two shades darker but not burned, 8 to 10 minutes. Add the sugar and continue to cook until the sugar is dissolved and starts to caramelize, 1 to 2 minutes. Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce. Reduce the heat to low and simmer the sauce until slightly thickened, about 20 to 30 minutes. The natural oils from the peanuts should have surfaced at this point. Once the sauce has reduced by about 1/3, turn off the heat and add the Thai basil and cilantro. Cover and let cool. Store in the refrigerator for up to 3 days.
SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE
Provided by Alexis Touchet
Yield Makes 6 servings (12 summer rolls)
Number Of Ingredients 17
Steps:
- For the sauce:
- Whisk together sauce ingredients in a bowl until smooth. Set aside.
- For the summer rolls:
- Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
- Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
- Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
- Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
- Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
- Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.
SHRIMP SUMMER ROLLS WITH PEANUT DIPPING SAUCE
Make and share this Shrimp Summer Rolls With Peanut Dipping Sauce recipe from Food.com.
Provided by AlmaG
Categories Lunch/Snacks
Time 30m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Place rice sticks in large bowl; add enough hot water to cover.
- Let stand until softened, about 15 minutes.
- Drain.
- Cut into 6-inch lengths; set aside.
- Fill bowl with warm water.
- Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
- Remove from water; drain on kitchen towel.
- Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
- Leave about a half an inch free on the sides.
- Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
- Place roll, seam side down, on plate.
- Repeat with remaining rice-paper sheets.
- Cover with damp paper towel and plastic wrap; chill.
- Cut each roll diagonally into thirds.
- Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.
Nutrition Facts : Calories 38.3, Fat 0.8, SaturatedFat 0.1, Cholesterol 24.8, Sodium 153.3, Carbohydrate 4.6, Fiber 0.4, Sugar 0.9, Protein 3.3
PEANUT DIPPING SAUCE FOR SUMMER ROLLS
This traditional Vietnamese dipping sauce is spiked with a swirl of piquant chile sauce. If you can't find sugarcane syrup, substitute one teaspoon brown sugar mixed with one-half cup warm water.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Put peanut butter, sugarcane syrup, soy sauce, and chile paste into a small pot. Cook, whisking, over medium-low heat until smooth, 1 to 2 minutes; if sauce is too thick, whisk in more soy sauce, 1 teaspoon at a time. Transfer to a small bowl; refrigerate until cold. Serve swirled with more chile paste. Sauce can be refrigerated in an airtight container up to 1 week.
SUMMER ROLLS WITH PEANUT DIPPING SAUCE
In this vegetarian appetizer, cellophane noodles, fried tofu, sauteed shallots, crunchy lettuce, carrots, and jicama are topped by a sprinkling of herbs and rolled in diaphanous rice paper rounds.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 16
Number Of Ingredients 13
Steps:
- Make the filling: Soak bean threads in hot water for 20 minutes. Drain, and rinse in cold water. Cut into 2-inch lengths.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add shallots; cook, stirring occasionally, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a small bowl; set aside.
- Add tofu to skillet; cook, stirring, 3 minutes. Add 1 tablespoon soy sauce; cook 1 minute more. Transfer to a large bowl.
- Add remaining 2 tablespoons oil to skillet; heat until hot but not smoking. Add jicama and carrots; cook, stirring occasionally, 3 minutes. Add bean threads and remaining 3 tablespoons soy sauce; cook, stirring occasionally, 2 minutes. Season with salt and pepper. Transfer to bowl with tofu; stir to combine.
- To assemble each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Transfer to a work surface. Lay 1 or 2 lettuce leaves lengthwise at 1 end of wrapper. Spread 1/2 cup tofu mixture over lettuce; sprinkle with shallots. Top with basil and cilantro. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Halve rolls. Serve with dipping sauce.
More about "spicy summer rolls with peanut dipping sauce recipes"
SUMMER ROLLS WITH SPICY PEANUT SAUCE - IOWA GIRL EATS
From iowagirleats.com
Servings 9-10Estimated Reading Time 6 minsUser Interaction Count 27
- Add shrimp to a pot of salted, boiling water then simmer for 1-1/2 minutes or until cooked through. Drain, slice in half widthwise, then chill.
- Fit Spiralizer with the thin noodle blade then spiralize cucumbers with the peel on. Transfer noodles to a strainer to drain excess liquid while prepping remaining ingredients. Alternatively you could peel then seed a cucumber, and then cut into sticks.
- Fill a plate with a slight lip with hot tap water then dip a rice paper round in the water and let soak for 10-15 seconds, or until pliable but still with a little texture. Place wrapper on a cutting board then place three shrimp in the center. Top with a piece of lettuce then fill with a couple slices avocado, a few carrot sticks, a small handful of spiralized cucumber, and two leaves each fresh mint and basil. Pull the bottom of the rice paper round over the top of the ingredients tightly, then wrap the sides in and continue rolling like a burrito. Place onto a platter then continue with remaining ingredients. If not eating right away, wrap platter tightly with plastic wrap then refrigerate for 1-2 hours. (You can chill longer - we've gone 1-2 days, but the wrapper gets a little tough.)
- Whisk together Spicy Peanut Dipping Sauce ingredients then taste and adjust rice vinegar and/or chili sauce if needed, adding more hot water to achieve desired consistency. Serve with Fresh Summer Rolls.
EASY SUMMER ROLLS WITH SPICY PEANUT SAUCE - JOYFUL …
From joyfulhealthyeats.com
Reviews 3Calories 49 per servingCategory Appetizer
- Add carrots, rice wine vinegar, sugar and salt to a medium bowl. Toss to coat the carrots and let marinate for 15 minutes.
- Add peanut butter, tamari sauce, fresh cilantro, honey, lime juice, ginger, garlic and red pepper flakes. Whisk together until combined. Set aside.
RECIPE: VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT …
From blueapron.com
3.5/5 (346)Servings 2Cuisine AsianCalories 665 per serving
VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT DIPPING …
From theviewfromgreatisland.com
SHRIMP SUMMER ROLLS WITH SPICY PEANUT DIPPING SAUCE
From blueapron.com
SUMMER ROLLS + TWO DIPPING SAUCES - THE SIMPLE …
From simple-veganista.com
BEST SUMMER ROLLS RECIPE - HOW TO MAKE SUMMER …
From delish.com
RAINBOW SUMMER ROLLS WITH SPICY PEANUT LIME DIPPING …
From ascensionkitchen.com
FRESH SPRING ROLLS WITH PEANUT SAUCE - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN SUMMER ROLLS WITH SPICY PEANUT DIPPING SAUCE
From cookieandkate.com
5/5 (8)Total Time 45 minsCategory AppetizerCalories 418 per serving
- In a food processor, process all of the dipping sauce ingredients for a couple of minutes, until fairly smooth. Transfer to a small bowl or divide into individual ramekins. (You can make the dipping sauce a day ahead, just cover and store in the refrigerator until ready to serve.)
- Drain the water from the tofu and very gently squish some of the water out of the tofu. Slice the tofu into two slabs by cutting lengthwise through the center. Wrap the slabs in a clean tea towel or paper towels. Stack the slabs on top of each other and place a heavy saucepan or a plate and cans on top to help press out more of the moisture.
- Prepare the arugula, herbs and vegetables as directed in the ingredients list above. Set them out on your work surface, with a clean tea towel on the side.
- Remove the towels from the tofu and slice each slab into about 7 equal-sized strips (less than 1/2-inch in width). Sprinkle sesame seeds onto a plate or cutting board and gently roll the tofu strips to coat.
VEGAN SUMMER ROLLS WITH PEANUT SAUCE - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
THAI SUMMER ROLLS WITH PEANUT SAUCE RECIPE - PINCH OF YUM
From pinchofyum.com
VEGETARIAN SUMMER ROLLS WITH 3 DIPPING SAUCES - DRIVE ME HUNGRY
From drivemehungry.com
RECIPE: FRESH SUMMER ROLLS WITH SPICY PEANUT DIPPING …
From seattletimes.com
FRESH SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE
From windycitydinnerfairy.com
THAI-STYLE SUMMER ROLLS WITH PEANUT DIPPING SAUCE | RECIPE
From kitchenstories.com
AUTHENTIC VIETNAMESE PEANUT SAUCE (LESS THAN 5 INGREDIENTS!)
From cookingwithlane.com
SUMMER ROLLS WITH PEANUT DIPPING SAUCE - RECIPES - SKIPPY® …
From peanutbutter.com
VEGGIE SUMMER ROLLS WITH SPICY PEANUT LIME SAUCE: TWO WAYS
From ohsheglows.com
SUMMER ROLLS WITH PEANUT SAUCE RECIPE - FOOD NETWORK CANADA
From foodnetwork.ca
SUMMER ROLLS WITH EASY PEANUT DIPPING SAUCE | HUFFPOST LIFE
From huffpost.com
SUMMER ROLLS WITH SPICY PEANUT SAUCE RECIPE - RECIPES.NET
From recipes.net
SUMMER ROLL WITH PEANUT SAUCE - A REINVENTED MOM
From areinventedmom.com
VIETNAMESE SPRING ROLL DIPPING SAUCE - PERFECT DESCRIPTION
From solsarin.com
FRESH SPRING ROLLS (SUMMER ROLLS) WITH PEANUT SAUCE
From momontimeout.com
SPICY SZECHUAN PEANUT SAUCE - THERESCIPES.INFO
From therecipes.info
VIETNAMESE-STYLE SUMMER ROLLS WITH PEANUT SAUCE
From greatist.com
SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE | RECIPE
From pinterest.com
PRAWN SUMMER ROLLS WITH SPICY PEANUT DIPPING SAUCE
From zarskitchen.com
VEGGIE SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE
From themostlyvegan.com
SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE | RECIPES, FOOD, …
From pinterest.com
SIMPLE SUMMER ROLLS WITH PEANUT DIPPING SAUCE - SUPERMAN COOKS
From supermancooks.com
COOKING WITH PEANUT SAUCE - THERESCIPES.INFO
From therecipes.info
SUMMER ROLLS WITH SPICY PEANUT SAUCE - MY TASTY TRIALS
From mytastytrials.com
SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE RECIPE
From pinterest.ca
SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE
From mealplannerpro.com
SHRIMP SUMMER ROLLS WITH PEANUT HOISIN DIPPING SAUCE
From skinnytaste.com
BASIL SUMMER ROLLS WITH PEANUT DIPPING SAUCE RECIPE
From myrecipes.com
EASY SUMMER ROLLS WITH SPICY PEANUT SAUCE - HEALTHYISH APPETITE
From healthyishappetite.com
FRESH SPRING ROLLS WITH SPICY PEANUT DIPPING SAUCE
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love