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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. Ingredients:
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
2 teaspoons canola oil |
1/2 cup water |
1/4 cup creamy peanut butter |
1/4 cup hoisin sauce |
2 tablespoons tomato paste |
rolls: |
4 ounces uncooked thin rice noodles |
2 teaspoons hoisin sauce, optional |
1 medium sweet red pepper, julienned |
1 medium cucumber, seeded and julienned |
1 medium carrot, julienned |
12 rice papers (8 inches) or spring roll wrappers |
1/2 cup dry roasted peanuts, chopped |
1/2 cup fresh cilantro leaves, optional |
Directions:
1. In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside.
2. For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables.
3. Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
4. Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
5. Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce. Yield: 1 dozen.
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