Clarissa Johal: #MeatlessMonday - Summer Rolls with Peanut Dipping Sauce

Monday, June 15, 2015

#MeatlessMonday - Summer Rolls with Peanut Dipping Sauce

I'm a big fan of Asian food; Chinese, Japanese, Korean, Mongolian, and Thai - it's all good! But with temperatures topping 95F this week, the last thing I want to do is cook. Here's a super-simple recipe for a hot day. It's also quite versatile--if you don't like bean sprouts or cabbage, substitute spinach or another vegetable of choice. Experiment and enjoy!

Photo courtesy of stu_spivack via Flickr
Summer Rolls with Peanut Dipping Sauce

1-1/2 ounces uncooked rice vermicelli noodles
1 T rice vinegar
1 T soy sauce
2 tsp hoisin sauce
1 tsp chile paste
1 cup bean sprouts
1 cup very thinly sliced napa (Chinese) cabbage
3/4 cup matchstick-cut carrots
1/2 cup sliced mushrooms
8 (8-inch) round rice paper sheets
4 green onions, sliced

Peanut Dipping Sauce

2 T peanut butter
1 tsp hoisin sauce
1 tsp chile paste
2 T rice vinegar
1 T soy sauce
2 T hot water

Preparation

1) Cook noodles according to package directions. Drain and rinse with cold water; drain.

2) Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, oil, 1 1/2 teaspoons hoisin sauce, and chile paste in a medium bowl, stirring with a whisk. Stir in cabbage, carrot, and mushrooms; toss gently to coat.

3) Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. 

4) Place rice paper sheet on plate. Top with about 3 tablespoons cabbage mixture, 2 tablespoons noodles, and 1 onion slice. Fold top and bottom of sheet over filling. Fold one side of sheet over filling, and roll up. Gently press seam to seal. Repeat procedure with remaining wrappers, cabbage mixture, noodles, and onion.

To make peanut dipping sauce:

Combine peanut butter, hoisin sauce, chili paste, rice vinegar, soy sauce, and hot water in pan, Stir with a whisk over low heat until bubbling.

Serve dipping sauce with rolls.

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