Spring Rolls with Chili Dipping
I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.
Yield
20 servingsPrep
15 minCook
0 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cellophane noodles
cooked according to package directions |
* |
| 2 | cups |
mung bean sprouts
|
|
| 2 | each |
carrots
julienned |
|
| 1 | large |
beets
julienned |
*
|
| 1 | each |
hot red chiles
cut in circles |
* |
| 2 | each |
cilantro
2 handfuls, fresh, hand-torn |
*
|
| ¾ | cup |
peanuts, unsalted
chopped |
*
|
| 2 | teaspoons |
sesame oil
dark |
|
| 1 | each |
limes
juiced |
|
| 1 | x |
sea salt
to taste |
*
|
| 20 (8inch) round rice paper wrappers | |||
| 40 | each |
mint leaves
|
*
|
| Sweet chili dipping sauce | |||
| ¼ | cup |
rice vinegar
|
|
| 2 | tablespoons |
fish sauce
|
|
| ¼ | cup |
water
hot |
|
| 2 | tablespoons |
sugar
|
|
| 1 | each |
limes
juiced |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
thai chili paste
such as sambal |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cellophane noodles
cooked according to package directions |
* |
| 473 | ml |
mung bean sprouts
|
|
| 2 | each |
carrots
julienned |
|
| 1 | large |
beets
julienned |
*
|
| 1 | each |
hot red chiles
cut in circles |
* |
| 2 | each |
cilantro
2 handfuls, fresh, hand-torn |
*
|
| 177 | ml |
peanuts, unsalted
chopped |
*
|
| 1E+1 | ml |
sesame oil
dark |
|
| 1 | each |
limes
juiced |
|
| 1 | x |
sea salt
to taste |
*
|
| 20 (8inch) round rice paper wrappers | |||
| 4E+1 | each |
mint leaves
|
*
|
| Sweet chili dipping sauce: | |||
| 59 | ml |
rice vinegar
|
|
| 3E+1 | ml |
fish sauce
|
|
| 59 | ml |
water
hot |
|
| 3E+1 | ml |
sugar
|
|
| 1 | each |
limes
juiced |
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
thai chili paste
such as sambal |
|
Directions
Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
Pour 3 cups of hot, not boiling water in a large shallow bowl.
One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel.
The rice paper is very delicate, don't soak them any longer or they will break apart.
Keep them covered while you work to prevent them from drying out and curling.
To form the rolls, lay a rice paper wrapper on a flat surface.
Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third.
Use less filling than you think you should, if you overstuff the wrapper it will tear.
Carefully fold the bottom of the wrapper up to cover the filling.
Fold in the left and right sides, then tuck and roll it over once.
Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar.
The mint leaves should show through the transparent rice paper.
Arrange the finished rolls on a platter and cover with a damp towel.
Sweet Chili Dipping Sauce:
In a blender, purée the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined.
Pour into a small bowl and serve with the summer rolls.
Yield: 1 cup
