Spring Rolls With Coconut Peanut Sauce Recipes

VEGGIE SPRING ROLLS WITH PEANUT SAUCE RECIPE BY TASTY

Steps:

• Fill a medium shallow bowl with warm water and set near your work station.
• Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
• Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
• Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure.
• Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll.
• Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you've finished making the spring rolls, chill in the fridge while you make the sauce.
• Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined.
• Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes.
• Serve the chilled spring rolls with the sauce.
• Enjoy!

FRESH SPRING ROLLS WITH PEANUT SAUCE

Steps:

• In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency. Cover; refrigerate until serving time.
• Fill 3-quart saucepan two-thirds with water; heat to boiling. Add rice stick noodles; boil gently 3 minutes or just until noodles are tender. Rinse with cold water; drain. Transfer to large bowl. With scissors, cut rice noodles into about 3-inch lengths. Stir in carrot, basil, cilantro, chile and 1/4 cup teriyaki sauce.
• Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface. Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel. Place lettuce leaf on lower third of wrapper. Spoon scant 1/3 cup noodle mixture on lettuce. Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Place seam side down on serving platter. Repeat with remaining wrappers and fillings, placing on platter without sides touching.
• Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally. Stir sauce; serve with spring rolls.

SPRING ROLLS WITH COCONUT PEANUT SAUCE

Steps:

• Chop all vegetables to 2-inch length and cook rice noodles according to instructions on pack.
• Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.
• Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet.
• Gently fold bottom and top of rice paper to cover filling and then roll up like a burrito. Repeat with remaining rice paper and fillings.
• To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.

SPRING ROLLS WITH COCONUT PEANUT SAUCE

Steps:

• Chop all vegetables to 2-inch length and cook rice noodles according to instructions on pack.
• Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.
• Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet.
• Gently fold bottom and top of rice paper to cover filling and then roll up like a burrito. Repeat with remaining rice paper and fillings.
• To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.

FRESH SPRING ROLLS WITH PEANUT SAUCE

Steps:

• In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
• In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
• Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
• Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
• To make ties for the rolls, bring a small pot of water to a boil. If you are using scallions, slice off the white part, and cut the green parts in half lengthwise. In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls. Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well. Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.