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Asian Rolls with Zesty Peanut Sauce

The following recipe yields eight spicy rolls over which your taste buds will celebrate with joy.

Peanut Sauce Ingredients:
2 Tablespoons Creamy Organic Peanut Butter
2 Tablespoons Pure Rice Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Organic Turbinado Sugar
1/2 Teaspoon Red Pepper Flakes
1 Tablespoon Filtered Water

Noodle Filling Ingredients:
1 1/2 Ounces Cellophane Noodles or Bean Threads
1/2 Teaspoon Sesame Oil
1/4 Teaspoon Red Pepper Flakes

Vegetable Filling Ingredients:
1/3 Medium Size Organic Seedless Cucumber
1/2 Medium Size Organic Carrot
1/2 Medium Size Organic Red Bell Pepper
3 Medium Size Organic Radishes
1 Medium Size Organic Scallion

Vegetable Dressing Ingredients:
1/2 Tablespoon Pure Rice Vinegar
1/2 Teaspoon Turbinado Sugar
1/2 Tablespoon Freshly Squeezed Lime Juice

Roll Ingredients:
8 Rice Paper Wrappers
3 Cups Hot Filtered Water
20 Fresh Cilantro Leaves
20 Fresh Mint Leaves

Your Will Also Need:

  • 2 Small Size Mixing Bowl
  • 2 Medium Size Mixing Bowl
  • 1 Whisk
  • 1 Medium Size Saucepan
  • 1 Box Grater
  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Wooden Spoon
  • 1 Medium Size Round Cake Pan
  • 1 Medium Size Platter
  • 1 Cookie Sheet
  • 1 Damp Cloth Towel
  • 8 Medium Size Serving Plates
  • 8 Tiny Bowls

Instructions:

  1. Place all the peanut sauce ingredients in a small bowl and whisk them briskly to a smooth and creamy mixture, then set aside.
  2. Break the noodles into small bits and follow the cooking direction found on their package.
  3. Drain the noodles, place them into a medium size bowl, add the sesame oil and red pepper flakes and toss thoroughly.
  4. Using a box grater over a medium size bowl, slice the cucumber, carrot and red bell pepper into ultra thin strips.
  5. Using a sharp knife over a cutting board, dice the scallion and add to the other sliced vegetables.
  6. Place all the vegetable dressing ingredients into a small bowl and whisk them briskly.
  7. Pour the vegetable dressing over the vegetables and toss thoroughly with a wooden spoon.
  8. Pour the hot water from the roll ingredients into a round cake pan and allow it to cool off for about five minutes.
  9. Immerse a rice paper wrapper into the hot water for about 30 seconds or until it softens while repeatedly flipping it over from side to side.
  10. Spread it out immediately on a platter.
  11. Repeat #9 and #10 for the remaining 7 rice paper wrappers.
  12. Arrange a few herb leaves in the center of a rice paper wrapper.
  13. On top of that, place 1/8 of the noodles, then 1/8 of the vegetables, 1/8 of the cilantro and 1/8 of the mint leaves.
  14. Fold the top and bottom edges of the rice paper wrapper over the filling.
  15. Then fold the remaining two edges toward the center and roll it up until it is snuggly closed.
  16. Transfer roll to a cookie sheet and cover it up with a dampened cloth towel.
  17. Repeat #12 through #16 for the remaining 7 rice paper wrappers.
  18. Pour the peanut sauce into 8 tiny bowls.
  19. Using a sharp cutting knife, slice each roll in half, place both halves on a plate along with one tiny bowl filled with peanut sauce and serve.

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