SPRING ROLLS WITH PEANUT SAUCE RECIPES
FRESH SPRING ROLLS WITH PEANUT SAUCE RECIPE - FOOD.COM
A pretty little appetizer for those hot summer days, or when you just don't feel like "cooking".
Total Time 1 hours
Prep Time 1 hours
Yield 48 rolls, 2 cups dipping sauce, 24 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
- In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
- Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
- Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
- To make ties for the rolls, bring a small pot of water to a boil. If you are using scallions, slice off the white part, and cut the green parts in half lengthwise. In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls. Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well. Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.
Nutrition Facts : Calories 65.8, FatContent 3.1, SaturatedFatContent 0.6, CholesterolContent 0.2, SodiumContent 160.6, CarbohydrateContent 7.7, FiberContent 1.4, SugarContent 3.9, ProteinContent 3.1
SPRING ROLLS WITH COCONUT PEANUT SAUCE | ALLRECIPES
Strips of carrot, bell pepper, cucumber and shredded red cabbage and more are rolled into rice noodle wrappers and served with a creamy peanut sauce.
Provided by Silk
Categories Trusted Brands: Recipes and Tips Silk®
Yield 8 servings
Number Of Ingredients 17
Steps:
- Chop all vegetables to 2-inch length and cook rice noodles according to instructions on pack.
- Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.
- Lay softened sheet gently on a flat surface, then mound vegetables, noodles and avocado or tofu in the center of sheet.
- Gently fold bottom and top of rice paper to cover filling and then roll up like a burrito. Repeat with remaining rice paper and fillings.
- To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.
Nutrition Facts : Calories 292 calories, CarbohydrateContent 32.2 g, FatContent 16.4 g, FiberContent 6.3 g, ProteinContent 7.6 g, SaturatedFatContent 3.1 g, SodiumContent 402.7 mg, SugarContent 4.2 g
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