THAI SUMMER ROLLS
Make and share this Thai Summer Rolls recipe from Food.com.
Provided by Mika G.
Categories Thai
Time 25m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise.
- Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths.
- Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel.
- Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers.
- Dipping Sauce.
- Combine all ingredients in small bowl; mix well.
Nutrition Facts : Calories 158.4, Fat 3.7, SaturatedFat 1, Cholesterol 68.7, Sodium 825.9, Carbohydrate 17.4, Fiber 0.4, Sugar 2.6, Protein 13
GRILLED THAI SUMMER ROLL STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the rice vermicelli as the label directs; drain. Toss with 1 tablespoon vegetable oil, the rice vinegar, lime zest, Sriracha and a pinch of salt in a bowl. Whisk the lime juice with the remaining 2 tablespoons vegetable oil in a separate bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the lime oil; top with the noodles, carrot, bell pepper and scallion, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the sweet Thai chili sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
THAI SUMMER ROLLS
Provided by Sheila Lukins
Categories Onion Appetizer No-Cook Vegetarian Quick & Easy Mint Bell Pepper Carrot Summer Cilantro Lettuce Parade
Number Of Ingredients 8
Steps:
- 1. Remove any tough veinsfrom the centerof the lettuce leaves and discard; set lettuce aside. Slice the carrots, scallions and red bell pepper into 4-inch "matchsticks."
- 2. Dip a rice paper into a bowl of water for 5 seconds; shake off excess water and place on a clean kitchen towel. Stack several lettuce leaves on the lower third of the rice paper. Top with a few carrot, scallion and bell-pepper matchsticks followed by 2 mint leaves and 2 cilantro sprigs.
- 3. Fold the bottom of the rice paper up over the veggies. Fold in the sides, then roll up. Repeat with remaining ingredients. Serve the rolls on a platter with Spiced Chili Sauce. (If you prefer to prepare the rolls in advance, cover them with a damp kitchen towel for up to 3 hours.)
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- Peel garlic and ginger. Juice lime. Add peanut butter, maple syrup, lime juice, soy sauce, ginger, and garlic to a food processor and blend to a smooth sauce. If desired, add some water and blend again to desired consistency. Set aside until serving.
- Toast peanuts in a frying pan set over medium-high heat. Allow peanuts to cool briefly, then roughly chop and set aside.
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- Slice the cucumber, pepper, and carrots into thin strips about 3 inches long. Slice the avocado into pieces.
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- Arrange a few of the vegetables and herbs in the center of the wrapper horizontally, starting with the leafy greens and ending with the avocado. Fold the left and right sides towards the middle; fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be very sticky and delicate so work carefully.
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