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Recipe Name: Asain Summer Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Ounce(s) Rice vermicelli, thin [bun]
available in some
Supermarkets and Asian food
shops
8 Sheets Rice paper [banh
trang] - 6" to 8" dia
8 Boston or Bibb lettuce
leaves cut in half
8 Peeled, deveined shrimp
blanched 1 minute
Drained, and halved
lengthwise
1/2 Cup(s) Coarsely-shredded carrot
1 Cup(s) Fresh mung bean sprouts
16 Mint leaves, washed patted
dry
1/2 Cup(s) Fresh coriander leaves
=== SPICY PEANUT SAUCE ===
1 Tablespoon(s) Vegetable oil
2 Garlic cloves, minced
1/4 Teaspoon(s) Hot chili paste or red
pepper flakes or to
taste
1 Tablespoon(s) Tomato paste
3 Tablespoon(s) Creamy peanut butter
3 Tablespoon(s) Hoisin sauce
1/2 Teaspoon(s) Sugar
3/4 Cup(s) Water
2 Tablespoon(s) Chopped roasted peanuts
Directions:
Soak the rice vermicelli in warm water to cover for 15 to 20 minutes
and drain. In a large pot of boiling water cook the noodles for 2
minutes or until al dente, stirring to separate the strands. Drain,
rinse with cold water and shake dry in a colander. Fill a small
shallow dish with warm water. Immerse one sheet of rice paper in the
water and let stand until pliable, about 45 seconds. Transfer rice
paper to paper towels to drain. Transfer drained rice paper to a work
surface. Lay one piece of lettuce over the bottom third of the rice
paper. Arrange 1 tablespoon of the rice noodles, 1 tablespoon of the
shredded carrot, some bean sprouts and 2 mint leaves, end to end, on
the lettuce leaf. Roll up the paper halfway into a cylinder and fold
both sides of the paper over the filling. Lay 2 shrimp halves,
cut-side down and end to end, along the crease. Place several
coriander leaves along side the shrimp. Continue to roll the rice
paper into a cylinder, pressing the edge against the cylinder to seal.
Place the roll, seam-side down, on a plate and cover with a damp
towel. Make more summer rolls in same manner with remaining
ingredients. The prepared rolls will keep, covered with a damp towel
or plastic wrap, for up to 3 hours. In a small saucepan heat oil over
moderately-high heat and cook the garlic and chili paste for 1 minute.
Add the tomato paste, peanut butter, hoisin sauce, sugar and water,
whisking until smooth. Simmer for 2 minutes or until heated through.
If necessary add additional water to thin sauce to desired
consistency. Pour sauce into dipping bowl and sprinkle with chopped
peanuts. Serve summer rolls with dipping sauce. This recipe yields 8
summer rolls, 4 servings. Recipe Source: COOKING LIVE with Sara
Moulton From the TV FOOD NETWORK - (Show # CL-8901) Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net 02-16-1999 Recipe by: Sara Moulton Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 383
Calories From Fat: 205
Total Fat: 24.3g
Cholesterol: 18mg
Sodium: 459.5mg
Potassium: 1115.3mg
Carbohydrates: 49.1g
Fiber: 29.9g
Sugar: 6.4g
Protein: 16.2g


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