ASIAN ROLLS RECIPES

Name: Asian Spring Rolls
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8 spring rolls (1 cup sauce).
Ingredients: 3 tablespoons lime juice; 1 tablespoon hoisin sauce; 1 teaspoon sugar; 1 teaspoon salt; 3 ounces uncooked thin rice noodles; 1 large carrot, grated; 1 medium cucumber, peeled, seeded and julienned; 1 medium jalapeno pepper, seeded and chopped; 1/3 cup chopped dry roasted peanuts; 8 spring roll wrappers or rice papers (8 inches); 1/2 cup loosely packed fresh cilantro; PEANUT SAUCE:; 2 garlic cloves, minced; 1/2 to 1 teaspoon crushed red pepper flakes; 2 teaspoons canola oil; 1/4 cup hoisin sauce; 1/4 cup creamy peanut butter; 2 tablespoons tomato paste; 1/2 cup hot water

ASIAN SPRING ROLLS RECIPE: HOW TO MAKE IT

Asian Spring Rolls Recipe: How to Make It image

This spring roll recipe takes some time to prepare but it's well worth it! The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. —Nirvana Harris, Mundelein, Illinois

Provided by Taste of Home

Categories Appetizers

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 8 spring rolls (1 cup sauce).

Number Of Ingredients 19

Ingredients

3 tablespoons lime juice
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon salt
3 ounces uncooked thin rice noodles
1 large carrot, grated
1 medium cucumber, peeled, seeded and julienned
1 medium jalapeno pepper, seeded and chopped
1/3 cup chopped dry roasted peanuts
8 spring roll wrappers or rice papers (8 inches)
1/2 cup loosely packed fresh cilantro
PEANUT SAUCE:
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1/4 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 cup hot water

Steps:

In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. , Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside., Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. , Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving., In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.

Nutrition Facts : Calories 206 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 571mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

VIETNAMESE FRESH SPRING ROLLS | ALLRECIPES

Vietnamese Fresh Spring Rolls | Allrecipes image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by Allrecipes Member

Categories Appetizers and Snacks Wraps and Rolls

Total Time 50 minutes

Prep Time 45 minutes

Cook Time 5 minutes

Yield 8 spring rolls

Number Of Ingredients 15

Ingredients

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1?? tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Steps:

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Nutrition Facts : Calories 82.4 calories, CarbohydrateContent 15.8 g, CholesterolContent 10.8 mg, FatContent 0.7 g, FiberContent 0.6 g, ProteinContent 3.3 g, SaturatedFatContent 0.1 g, SodiumContent 305.4 mg, SugarContent 5.2 g

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