Friday, July 11, 2008

Asian Summer Rolls with Sweet and Savory Dipping Sauce

While we were visiting BARB last weekend we enjoyed assembling asian summer rolls.  They had prepped all the ingredients in advance and we each enjoyed soaking our rice paper rounds and filling them with an assortment of veggies and meat.

July 4th - KY 147

For the summer rolls:

2 ounces Vietnamese or Thai rice noodles 
12 rice paper rounds 
12 fresh Thai basil leaves (or regular basil leaves), rinsed and dried
2 chicken breasts, cooked and shredded
1/2 cup shredded carrot                                        1/2 cup red, yellow, orange bell pepper strips
12 fresh mint leaves, rinsed and dried
12 green-leaf lettuce leaves, rinsed and dried                                                                          12 fresh chive sprigs
Vinegar dipping sauce, recipe follows                   Hoisin Peanut sauce, recipe follows                  Sweet and Sour sauce, store-bought


Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).

July 4th - KY 143

Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.

Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.

July 4th - KY 145

Vinegar Dipping Sauce:

1 tablespoon sugar
2 teaspoons warm water
1/4 cup rice vinegar
1 teaspoon chili sauce 
1 tablespoon lime juice
1 teaspoon fish sauce or low-sodium soy sauce
1 tablespoon finely shredded carrot
1 scallion, thinly sliced

Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.


Hoisin Peanut Sauce :

1 cup hoisin sauce                                                     1 tablespoon creamy peanut butter                          1 tablespoon water


Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired.

No comments: