Recipes

Spicy Summer Rolls with Peanut Dipping Sauce

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Spicy Summer Rolls with Peanut Dipping Sauce

Spicy Summer Rolls with Peanut Dipping Sauce

amanda

Equipment

  • - Rice Cooker: Used for perfectly steamed jasmine or glutinous rice.

  • - Bamboo Salad Roll Mats: Flat bamboo mats with a pleated design to roll your summer rolls neatly.

  • - Silicone Spatula Set: Multi-purpose spatulas for mixing, scraping and spreading ingredients without damaging the bowl or pan surface.

  • - Mini Food Processor: Fits multiple chopping/blending tasks into one compact appliance, useful for chopping vegetables uniformly.

  • - Kitchen Scissors: Versatile tool to snip herbs and chop ingredients without needing a cutting board or knife.

  • - Measuring Cups & Spoons Set: Essential for accurate measurement of rice, sticky rice, sauces, and other ingredients.

  • - Mini Mandoline Slicer: Used to thinly slice vegetables such as cucumbers and carrots for the rolls.

  • - Rolling Skirt Pin/Sticky Rice Clamp Set: Essential for handling sticky rice without it sticking to your hands or bowl.

  • - Papertowel Dispenser: A convenient way to dispense rice paper sheets from a sealed, reusable packaging container.

  • - Refrigerator Storage Containers: Useful for storing prepared rolls and ingredients like peanut dipping sauce.

Instructions

1

Instruction 1

Whisk together sauce ingredients in a bowl until smooth. Set aside.
2

Instruction 2

Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
3

Instruction 3

Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
4

Instruction 4

Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
5

Instruction 5

Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
6

Instruction 6

Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
7

Instruction 7

Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.
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