RICE PAPER ROLLS
I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. -Lori Stefanishion, Drumheller, Alberta
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 179mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
VEGETABLE RICE PAPER ROLLS
These rolls are very delicious, easy to make and low fat. Fab as a starter, and people are always very impressed. They can be served cold, but I prefer to perpare them in advance, leave them in the fridge covered with a wet tea towel and then steam them for two minutes just before serving. I like to serve them with a sweet chili sauce and vietnamese coleslaw (I shall post this recipe also).
Provided by Ferng
Categories Vegetable
Time 32m
Yield 16 rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, mix the rice vinegar, water, caster sugar, salt and garlic in a large bowl and leave to sit.
- Soak the rice vermicelli in boiling water for about 10 minutes, until it is no longer hard (but not soggy!).
- Add the noodles, cabbage, carrot, coriander and spring onions to the dressing and mix well.
- Now set up your production line- get a flat bowl and fill it with hot water. Take a rice paper sheet and soak it in the water until it's soft- about 15 seconds.
- remove it from the water and place on a clean tea towel. Spoon some of the mixture onto the rice paper.
- Fold in the bottom first, then the sides, and roll to form a cigar shape.
- Continue the same with the rest of the rolls.
- These can be prepared well in advance and stored in the fridge under a wet tea towel- see the recipe description above for serving suggestions.
CRUNCHY VEGGIE RICE PAPER WRAPS
I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 15 rolls
Number Of Ingredients 9
Steps:
- Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
- When it is pliable it is ready, remove that one from the water and drop in another one.
- Lay out a couple of paper towels and place the softened wrap on the towel.
- Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
- Fold up the bottom then fold in the sides and roll to form a sealed roll.
- Allow 3-5 per serving.
Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5
GRILLED MARINATED BEEF WITH VEGETABLES IN RICE PAPER
Categories Beef Vegetable Appetizer Marinate Grill Chill Grill/Barbecue Bon Appétit
Yield 8 appetizer servings
Number Of Ingredients 17
Steps:
- Mix first 6 ingredients in large bowl. Add meat and turn to coat. Chill overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade. Season meat with salt and pepper. Grill until cooked through, about 2 minutes per side. Cool.
- Dip rice papers into warm water briefly to soften. Pat dry with paper towels. Place rice papers on work surface. Arrange meat, carrot, lettuce, bean sprouts, cucumber and mint down center of rice papers, dividing equally. Fold sides of rice papers over filling. Arrange seam side down on platter.
- Whisk fish sauce, vinegar and green onions in bowl. Serve rice paper rolls with sauce.
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