Spring Rolls With Hoisin Sauce Recipes

SPRING ROLL DIPPING SAUCE

Steps:

• Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
• Before serving, pour mixture into a small saucepan and heat. Serve warm.

SPRING ROLLS WITH HOISIN SAUCE

Steps:

• Fill a large bowl with very warm water and line two baking sheets or jelly roll pans with plastic wrap. Dip one sheet of rice paper into the hot water and leave it in the water several seconds until it is soft and pliable. Remove to work surface (lined jelly roll pan) and cover with a damp paper towel. Repeat until all rice papers are softened.
• On a piece of plastic wrap or wax paper arrange a lettuce leaf in the middle of the rice paper, leaving a 1-inch border around the outside edge. Top with a heaping tablespoon of rice noodles, spreading down the center of the lettuce. Cover the noodles with about 1 tablespoon of grated carrot and sprinkle equal amounts of the three fresh herbs over this and two slices of the cooked shrimp. Fold in the two opposite sides of the rice paper and tightly roll up. Transfer to the second plastic lined jelly roll pan and cover with plastic. Continue until all 12 are finished. These may be prepared 4 hours ahead of serving. (Covering and refrigerating the finished rolls keeps them from drying out. They will also slice more easily if they have time to chill.)
• In a small bowl, whisk together all ingredients to make the Hoisin Sauce. Chill if making a day ahead. When ready to serve, cut each spring roll in half diagonally and arrange on a platter, cut side up. Serve with the room temperature dipping sauce or your favorite spicy peanut sauce. (I like to have both available.)

SHRIMP SPRING ROLLS WITH HOISIN DIPPING SAUCE

Steps:

• Mix the first 4 ingredients in small bowl . Pour into ramekin.
• Submerge 1 rice paper round in a large bowl filled with room temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
• Place soften round on work surface. Mound 2/3 cup of coleslaw mix at the end of round closest to you.
• Sprinkle with 1 T. cilantro and 2 teaspoons mint.
• Top with 4 shrimp halves,cut side down,in a single layer.
• Fold in the ends of round;roll up tightly into a cylinder.
• Repeat with the remaining ingredients to form 3 more rolls.
• Cut rolls diagonally in half; arrange on plate and serve with sauce.

THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE

Steps:

• Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
• Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
• Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
• Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
• Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Steps:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

CHICKEN AND KUMQUAT SPRING ROLLS WITH HOISIN-CHILI SAUCE

Steps:

• Heat sesame oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté 3 minutes. Stir in kumquats. Remove from heat. Cool. Stir in bean sprouts.
• Toss basil and mint in small bowl to combine. Dip 1 rice paper round into bowl of warm water until soft, about 10 seconds. Place on clean, moist kitchen towel to drain 1 minute. Repeat with another rice paper round. Place second round atop first round for double thickness. Top with a lettuce leaf, then place 1/8 of chicken-bean sprout mixture near lower edge of round. Sprinkle with 1/8 of herb mixture. Fold in sides of round, then roll up, starting near filling. Repeat with remaining rounds, lettuce leaves, chicken-bean sprout mixture, and herb mixture. (Can be made 3 hours ahead. Wrap in plastic and refrigerate.)
• Whisk hoisin sauce and chili-garlic paste in medium bowl to blend. Slice each roll diagonally into 4 pieces, for a total of 32 pieces. Pour sauce into individual shallow bowls and place in center of each of 8 plates; surround with spring rolls and serve.
• *Available at Asian markets, specialty foods stores and some supermarkets.
• **Thin Vietnamese or Thai wrappers made from rice flour and known as banh trang. Available at Asian markets.