This is a print preview of "Asian style SPRING rolls with Peanut butter sauce" recipe.

Asian style SPRING rolls with Peanut butter sauce Recipe
by Foodessa

Asian style SPRING rolls with Peanut butter sauce

The versatile spring roll depends on its reliable rice paper wrapper to maintain a perfect bite. Any smooth dipping sauce is welcomed, however, creamy peanut butter sauce is devoured.

For a dedicated post...refer to:
http://www.foodessa.com/2017/04/asian-style-spring-rolls-into-wakefield.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Asian
  Servings: 6 unit rolls

Ingredients

  • . >> Note: only a weight measuring cup was used in this recipe
  • . 1/2 (6oz./ 170g) pkg. Mung bean thread vermicelli or Rice noodle vermicelli ... (Preparation: Simply pour boiling water over the dried noodles and cover them for 10 minutes until pliable. Once done, rinse and strain them very well. Set aside.)
  • . 6 x (8 inch) round Rice papers
  • . Pick any 4 to 5 ingredients to go into a roll: > . Fresh herb leaves of choice: Basil, Coriander, Mint or flat Parsley > . Cooked protein of choice: chicken, crab, lobster, salmon, shrimp, tofu >. Vegetables of choice: small, delicate lettuce, sliced avocado. Julienned cucumber or bell peppers. Carrot juliennes, peels or shreds. > Pickled vegetables: bamboo shoots, carrots, ginger .> Fruit: mango, peach, strawberry, orange.
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  • .>> SAUCE: Peanut Butter Dipping sauce (cooking required right before preparing the Spring rolls) yields about 1 cup
  • . 1/4 cup coconut sugar (or brown sugar), lightly packed
  • . 1/4 cup smooth Peanut butter
  • . 1/2 cup water
  • . 1 Tbsp. Rice vinegar
  • . 1 Tbsp. fresh Ginger, finely grated
  • . 2 Tbsps. low-sodium Soy sauce
  • . 1/8 tsp. sea salt
  • . slurry: 1/2 tsp. arrowroot (or cornstarch), 3 Tbsps. water

Directions

  1. . Prepare the noodles and your choice of dipping sauce. Set aside.
  2. . > SAUCE: In a small pot, whisk together ALL the ingredients and bring it to a boil on MEDIUM-HIGH heat. Whisk once and a while. Meanwhile, in a small bowl, whisk together the arrowroot and water to make the slurry. Once the mix has come to a boil, immediately add the 'slurry' and lower the heat to LOW-MEDIUM for no more than 1 minute. Close the heat and remove the pot to have it come to room temperature. Whisk once and a while before pouring the sauce into the serving containers.
  3. . >> ASSEMBLY: Set up a station to assemble the rolls: all other prepared ingredients, a clean, damp cloth stretched out onto the counter as well as a large bowl of warm, kettle boiled water. Soak one rice paper at the time, just until pliable, but not too soft (not more then 10 seconds). Carefully place it flat onto the damp cloth. Leave a small space on the side bands along with the band nearest you. On the lower third and right after the initial band, place and make a small row of the herb leaves and/or lettuce topped by a small amount of protein, then the noodles, vegetable and/or fruit. Tip: try finishing with a vivid color ingredient to top it. This pile should not be over-done, otherwise, it will fall apart. Flap over the band nearest to you and snuggle the ingredients together as you roll once. Hold while flapping over the side bands. Continue to tightly roll to the end. Place sealed side down. Set on a serving platter. REPEAT.
  4. . Either serve the rolls whole or diagonally slice them in two units. Serve with accompanying sauce of choice.
  5. . Flavourful wishes from Claudia's kitchen...FOODESSA.com