#MeatlessMonday - Summer Rolls with Peanut Dipping Sauce #vegetarian #vegan

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.

#MeatlessMonday-Spinach Garlic Gyoza #vegetarian #vegan

The gyozas are simple to make but require some assembly. If you aren't a fan of salty flavors, use a low sodium soy sauce or 1/2 the black bean sauce in the filling. When it comes to steaming the gyozas, there are many different ways to do that. I have a rice cooker but use whatever method you have.

Gyoza Dumplings

Photo courtesy of rhyn06 via photobucket

Spinach Garlic Filling

2 tsp. hot sesame oil
8 cups spinach greens, coarsely chopped
1/4 cup minced green onions
6 cloves garlic, minced (2 Tbs.)
2 Tbs. black bean sauce
1 Tbs. soy sauce
1 Tbs. honey
32 gyoza wrappers
Cornstarch for dusting

Heat oil in large wok or skillet over medium-high heat. Add spinach greens and cook until wilted. Stir in green onions, garlic, bean sauce, soy sauce and honey. Cook, stirring occasionally until no liquid remains.

Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Put 1 Tbs. filling in center of each and brush water on half of edge. Bring edges together to form half-moon shape, and press to seal. Place dumplings on baking sheet and refrigerate while making the sauce.

Once you're ready to steam: For a rice cooker: use cooking spray on the metal steamer insert. Place several gyoza on insert and steam for about 8 minutes. Spray metal insert every time because they do stick! Serve with dipping sauce.

Sesame Dipping Sauce

¼ cup vegetable stock
2 Tbs. tahini
1 Tbs. peanut butter
1 Tbs. honey
1 Tbs. grated ginger
2 tsp. soy sauce
1 tsp. rice vinegar

Whisk all ingredients in small pan, and bring to a boil. Reduce heat to medium-low, and whisk until thickened, 1 to 2 minutes. Remove from heat. Cool, and serve in small dipping bowls.