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May 31, 2012

Summer Rolls with Peanut Sauce

  • Tangy peanut sauce sets off the light crunch of these spring rolls—and you won't heat up the kitchen. Michelle Riley/HSUS

Serves 8

Peanut sauce

2 tablespoons fresh ginger, minced
1/4 cup hot water
1/2 cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspooon red pepper flakes

Spring rolls

3 ounces bean-thread noodles, cooked and drained
1/2 cup finely shredded cabbage
1/2 cup finely shredded red cabbage
1/3 cup grated carrot
1 red pepper, sliced thinly
1/4 cup sliced green onion
1/4 cup sesame seeds, toasted
16 cilantro leaves, whole
1 bunch Thai basil
1 pound teriyaki tofu, sliced thin
1 tablespoon black sesame seeds
16 six-inch round sheets rice paper

 

To make the dipping sauce, combine the first seven ingredients in a small bowl and season to taste with red pepper flakes. Set aside.

To make the rolls, combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds in a large bowl. Place the cilantro, basil, and tofu in separate work bowls nearby.

To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow them to soak about 45 seconds to one minute. Remove one at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, add tofu slices, a cilantro leaf, and a basil leaf.

Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place the rolls seam-side down on a plate and continue until all the ingredients have been used.

Keep the assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours; do not refrigerate because this will dry out the rolls.

Tips

  • Because the rice paper is very fragile, be sure to buy extra to work with.
  • Spring rolls can be made up to three hours before serving.

Recipe adapted from Wedding Showers by Michelle Adams and Gia Russo.

Nutrition

All figures are per serving (assumes eight servings).

Calories: 255
Fat: 13 g
Carbs: 31 g
Fiber: 4 g
Protein: 12 g
Sodium: 370 mg

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