Vietnamese Summer Rolls with Peanut Dipping Sauce
Ingredients
Rice Paper Wrappers
Rice Stick Noodles
Carrots, peeled and julienned
Cucumber, julienned
Fresh Mint leaves
Fresh Basil leaves
Fresh Cilantro, roughly chopped
Butter Lettuce Leaves
Sauce Ingredients:
1 Tablespoon Peanut Oil
1 Tablespoon minced Garlic
1/2- 1 Teaspoon Red Chile Flakes
2 Teaspoons Tomato Paste
1 Cup Water
1/4 Cup Peanut Butter
1/2 Cup Hoisin Sauce
1 Tablespoon Fish Sauce
1 1/2 Teaspoons Cornstarch dissolved in a little Water
Roasted Peanuts, Chopped
Toasted Sesame Seeds
Rice Stick Noodles
Carrots, peeled and julienned
Cucumber, julienned
Fresh Mint leaves
Fresh Basil leaves
Fresh Cilantro, roughly chopped
Butter Lettuce Leaves
Sauce Ingredients:
1 Tablespoon Peanut Oil
1 Tablespoon minced Garlic
1/2- 1 Teaspoon Red Chile Flakes
2 Teaspoons Tomato Paste
1 Cup Water
1/4 Cup Peanut Butter
1/2 Cup Hoisin Sauce
1 Tablespoon Fish Sauce
1 1/2 Teaspoons Cornstarch dissolved in a little Water
Roasted Peanuts, Chopped
Toasted Sesame Seeds
Directions
Place rice stick noodles in heatproof bowl. Pour water brought to a boil over them. Let stand for 5-6 minutes, until noodles are tender. Drain noodles and rinse with cold water.
Lay out ingredients assembly line style starting with rice paper wrappers.
Pour almost boiling hot water in a dish that will fit the rice paper wrappers (I use a pie plate). Place one rice paper wrapper in the water, swirl around a little till the wrapper is pliable. Take the wrapper out of the water and place on your work surface.
On the bottom third of the wrapper place a lettuce leaf (or part of one depending on the size of the lettuce leaf). Top with some rice noodles, carrot sticks, cucumber, and herbs to taste.
Roll burrito style - bring up bottom of wrapper over fillings, fold in sides, continue rolling into cylinder shape.
For the sauce:
Heat oil in small saucepan over medium high. Add Garlic and Red Chile Flakes. Once fragrant add Tomato Paste. Cook for 1 minute. Add 1 cup of water.
Stir in Peanut Butter. Once incorporated add Hoisin Sauce and Fish Sauce. When mixture comes to a boil, add in Cornstarch and water mixture. Bring back to a boil and stir for 1 minute.
Remove from heat, let cool. Top with chopped peanuts and sesame seeds.
Lay out ingredients assembly line style starting with rice paper wrappers.
Pour almost boiling hot water in a dish that will fit the rice paper wrappers (I use a pie plate). Place one rice paper wrapper in the water, swirl around a little till the wrapper is pliable. Take the wrapper out of the water and place on your work surface.
On the bottom third of the wrapper place a lettuce leaf (or part of one depending on the size of the lettuce leaf). Top with some rice noodles, carrot sticks, cucumber, and herbs to taste.
Roll burrito style - bring up bottom of wrapper over fillings, fold in sides, continue rolling into cylinder shape.
For the sauce:
Heat oil in small saucepan over medium high. Add Garlic and Red Chile Flakes. Once fragrant add Tomato Paste. Cook for 1 minute. Add 1 cup of water.
Stir in Peanut Butter. Once incorporated add Hoisin Sauce and Fish Sauce. When mixture comes to a boil, add in Cornstarch and water mixture. Bring back to a boil and stir for 1 minute.
Remove from heat, let cool. Top with chopped peanuts and sesame seeds.
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