Vegetable summer rolls
- Number of Servings: 4
Ingredients
For peanut sauce3 tablespoons finely chopped onion1 small garlic clove, minced3/4 teaspoon dried hot red pepper flakes1 teaspoon vegetable oil3 tablespoons water1 tablespoon creamy peanut butter1 tablespoon hoisin sauce1 teaspoon tomato paste3/4 teaspoon sugarFor summer rolls1 oz bean thread noodles (cellophane noodles)1 tablespoon seasoned rice vinegar4 (8-inch) rice-paper rounds, plus additional in case some tear2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved1/4 cup fresh mint leaves1/4 cup fresh basil leaves (preferably Thai)1/2 cup thinly sliced Napa cabbage1/4 cup fresh cilantro leaves1/3 cup coarsely shredded carrot (1 medium)
Make sauce: Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
Make summer rolls: Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
Cooks' note:
• Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.
Number of Servings: 4
Recipe submitted by SparkPeople user FARFROMREALITY.
Make summer rolls: Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
Cooks' note:
• Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.
Number of Servings: 4
Recipe submitted by SparkPeople user FARFROMREALITY.
Nutritional Info Amount Per Serving
- Calories: 52.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 15.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.8 g
- Protein: 0.6 g
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