Rice Paper Rolls Recipe

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Rice Paper Rolls Recipe
Rice Paper Rolls Recipe photo by Taste of Home
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Rice Paper Rolls Recipe

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I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. —Lori Stefanishion, Drumheller, Alberta
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min.

Ingredients

  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons canola oil
  • 1/2 cup water
  • 1/4 cup creamy peanut butter
  • 1/4 cup hoisin sauce
  • 2 tablespoons tomato paste
  • ROLLS:
  • 4 ounces uncooked thin rice noodles
  • 2 teaspoons hoisin sauce, optional
  • 1 medium sweet red pepper, julienned
  • 1 medium cucumber, seeded and julienned
  • 1 medium carrot, julienned
  • 12 rice papers (8 inches) or spring roll wrappers
  • 1/2 cup dry roasted peanuts, chopped
  • 1/2 cup fresh cilantro leaves, optional

Directions

In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside.
For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables.
Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce. Yield: 1 dozen.
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106

Nutritional Facts

1 roll with 2 teaspoons sauce: 191 calories, 7g fat (1g saturated fat), 14mg cholesterol, 179mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 10g protein.

  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons canola oil
  • 1/2 cup water
  • 1/4 cup creamy peanut butter
  • 1/4 cup hoisin sauce
  • 2 tablespoons tomato paste
  • ROLLS:
  • 4 ounces uncooked thin rice noodles
  • 2 teaspoons hoisin sauce, optional
  • 1 medium sweet red pepper, julienned
  • 1 medium cucumber, seeded and julienned
  • 1 medium carrot, julienned
  • 12 rice papers (8 inches) or spring roll wrappers
  • 1/2 cup dry roasted peanuts, chopped
  • 1/2 cup fresh cilantro leaves, optional
  1. In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside.
  2. For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables.
  3. Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
  4. Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
  5. Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce. Yield: 1 dozen.
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106

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MY REVIEW
cindysunflower User ID: 7921064 244240
Reviewed Feb. 21, 2016

"The spring rolls were great--tasted very fresh with a nice crunch. I could not find gluten free hoisin sauce so I used some teriyaki sauce and some of the peanut sauce inside the rolls as someone suggested. They kept well covered in the refrigerator. I will definitely make these again!"

MY REVIEW
kdwarren User ID: 3452511 181126
Reviewed Jan. 5, 2014

"taste of these rolls is excellent. Getting the technique down to make them is a little fiddly, but worth it."

MY REVIEW
dwtodd User ID: 631168 193980
Reviewed Dec. 16, 2011

"Made these for an appy for a Christmas party last week and everyone raved about them. I did add cooked prawns to them and used the peanut sauce inside instead of the hoisin and everyone asked me for the recipe"

MY REVIEW
MBilllman User ID: 3940652 187155
Reviewed Dec. 7, 2011

"Delicious, light meal. The sauce is especially good! Wrapping with rice paper is a little tricky until you get the hang of it."

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