Rice Paper Rolls Recipe
- 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
- 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.
1 roll with 2 teaspoons sauce equals 191 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 179 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.
Reviews for Rice Paper Rolls
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer