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Asian Spring Rolls

Asian Spring Rolls

 

SERVES: 8

 

INGREDIENTS:

3 tablespoons lime juice

1 tablespoon hoisin sauce

1 teaspoon sugar

1 teaspoon salt

3 ounces uncooked Asian rice noodles

1 large carrot (grated)

1 medium jalapeno pepper (seeded and chopped)

1/2 cup chopped dry roasted peanuts

8 spring roll wrappers or rice papers (8 inches)

1/2 cup loosely packed fresh cilantro

Peanut Sauce (serving 1 cup)

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

 

INSTRUCTIONS:

 

In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside.

 

In a large pot, bring 2 quarts water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water.

 

Transfer noodles to a large bowl and toss with 2 tablespoons of the 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.

Posted by: / June 22, 2010

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