RICE ROLLS SNACKS RECIPES

RICE PAPER ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rice Paper Rolls Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Appetizers

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 191 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 179mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

RICE PAPER ROLLS WITH PEANUT DIPPING SAUCE - MONASH FODMAP

Rice Paper Rolls with Peanut Dipping Sauce - Monash Fodmap image

Made with a variety of veggies, firm tofu and rice noodles, these delicious rolls are the perfect healthy lunch and surprisingly simple to make!

Provided by Monash Fodmap

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 rolls, 2 per serve

Number Of Ingredients 15

Ingredients

Dried vermicelli noodles
Firm tofu
2 tbsp sesame oil
2 tbsp cornstarch
1 large carrot, grated
1/2 a cucumber, thinly sliced
1 cup red cabbage
1/4 cup coriander leaves
8 rice paper wrappers
1/3 cup peanut butter
2 tbsp rice wine vinegar
1 tbsp maple syrup
2 tbsp soy sauce
1 tbsp sesame oil
2 to 3 tbsp water, as needed

Steps:

Place vermicelli noodles into a bowl and cover with boiling water. Let stand until the noodles are soft and then drain. Cut noodles into short lengths with kitchen
Meanwhile, heat 2 tbsp sesame oil in a fry pan over medium heat and slice tofu into small rectangles. Toss the tofu in the cornstarch and add to the fry pan, flipping on all sides until evenly browned, approximately 5 minutes. Remove from the pan and set aside.
Soak rice paper wrappers in cold water until soft and pliable.
Add a small handful of vermicelli noodles and layer carrot, capsicum, red cabbage, coriander and tofu on top. Gently roll over once, tuck in the edges, and continue rolling until the seam is sealed.
Repeat with remaining wrappers, noodles, vegetables and tofu
To make the dipping sauce, whisk together the peanut butter, rice vinegar, soy sauce, maple syrup and sesame oil. Whisk in 2 - 3 tbsp of water as needed to make a smooth, creamy sauce
Serve rice paper rolls with dipping sauce

Nutrition Facts : ServingSize 8 rolls, 2 per serve, Calories 2246.30 cal, FatContent 30.60 g, ProteinContent 16.80 g, CarbohydrateContent 44.50 g, SugarContent 12.50 g, SaturatedFatContent 4.90 g, FiberContent 7.90 g

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