Rice Paper Rolls


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.

Serves 12 Prep time: 30 minutes
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.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.
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.
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.Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.Yield: 1 dozen.
Nutritional Facts
1 roll with 2 teaspoons sauce equals 191 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 179 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106
Originally published as Rice Paper Rolls in Taste of Home December/January 2012, p106rice rolls

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