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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. They take some time to prepare but are well worth it! Ingredients:
3 tablespoons lime juice |
1 tablespoon hoisin sauce |
1 teaspoon sugar |
1 teaspoon salt |
3 ounces uncooked thin rice noodles |
1 large carrot, grated |
1 medium cucumber, peeled, seeded and julienned |
1 medium jalapeno pepper, seeded and chopped |
1/3 cup chopped dry roasted peanuts |
8 spring roll wrappers or rice papers (8 inches) |
1/2 cup loosely packed fresh cilantro |
peanut sauce: |
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 |
Directions:
1. In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water.
2. Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside.
3. 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.
4. 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.
5. 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. Yield: 8 spring rolls (1 cup sauce).
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