2 Points Plus Crunchy Veggie Rolls With Peanut Dipping Sauce Recipes

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HOW TO MAKE PEANUT DIPPING SAUCE

This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic on any grilled meat or vegetables or as a dipping sauce for spring rolls.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 12



How to Make Peanut Dipping Sauce image

Steps:

  • Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
  • Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
  • Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.7 g, Fat 10 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 207.7 mg, Sugar 3.6 g

¾ cup smooth natural peanut butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ lime, juiced
1 teaspoon chile-garlic sauce (such as Sriracha), or to taste
1 (5.6 ounce) can coconut milk
2 teaspoons chopped red bell pepper, or to taste
2 teaspoons chopped fresh cilantro, or to taste
2 teaspoons chopped peanuts, or to taste

2 POINTS PLUS - CRUNCHY VEGGIE ROLLS WITH PEANUT DIPPING SAUCE

From WW All Time Favorites. Per Serving (1 roll and 1/2 tbsp sauce): 78 cal, 1g fat, 15g carb, 2g fiber, 3g protein

Provided by mariposa13

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13



2 Points Plus - Crunchy Veggie Rolls With Peanut Dipping Sauce image

Steps:

  • Dipping sauce: combine vinegar, lime juice, peanuts, sugar and salt in small bowl. Set aside.
  • Combine noodles with boiling water in medium bowl.
  • Soak noodles for 12 minute Drain and pat dry with paper towels.
  • Half-fill large skillet with warm water.
  • Soak 1 rice paper round in water 30-45 seconds.
  • Pat with paper towel to remove water.
  • Place 1/4 noodles on bottom third of rice paper.
  • Top with 1/4 each of cucumber, carrot, scallions, and cilantro.
  • Tightly roll rice paper around filling, but just enough to cover it.
  • Place 1/4 parsley leaves in single row along the roll, then continue rolling up to form neat cylinder.
  • Place roll seam side down on plate and cover with damp paper towel.
  • Complete filling 4 rolls.
  • Slice each rolls on diagonal into 4 pieces. Serve with sauce.
  • 2 points plus yeilds 1 roll and 1/2 tbsp sauce.

Nutrition Facts : Calories 71.8, Fat 1.9, SaturatedFat 0.3, Sodium 120.5, Carbohydrate 13.2, Fiber 1.7, Sugar 3.1, Protein 1.9

2 tablespoons rice vinegar, unseasoned
2 teaspoons lime juice, fresh
1 tablespoon roasted peanuts, unsalted, finely chopped
1/2 teaspoon sugar
1/8 teaspoon salt
1 ounce cellophane noodle (part of 16 oz package)
1 cup boiling water
4 (8 inch) round rice paper sheets
1 cucumber, peeled, halved, seeded, and cut into matchstick strips
1 carrot, shredded
4 scallions, sliced into long, thin strips (light green parts only)
1/4 cup cilantro leaf, fresh, packed
1/4 cup flat leaf parsley, packed

COLORFUL SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Skip a yoga class and meditate on making this healthy (and beautiful!) dish. Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h25m

Yield 12 pieces

Number Of Ingredients 18



Colorful Summer Rolls with Peanut Dipping Sauce image

Steps:

  • Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside.
  • Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside.
  • Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt.
  • Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated.
  • Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby.
  • Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles.
  • Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping.

One 6.25-ounce package of mai fun rice noodles
1 orange bell pepper, stemmed and seeded
1 red bell pepper, stemmed and seeded
1 yellow bell pepper, stemmed and seeded
2 candy cane beets, peeled
1 large carrot
1 Persian cucumber
1/4 cup creamy peanut butter
2 tablespoons hoisin sauce
1 tablespoons chili garlic sauce
2 teaspoons toasted sesame oil
Juice of 2 limes (about 2 tablespoons)
Kosher salt
2 1/2 cups shredded cooked chicken
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped, plus 36 whole fresh leaves
4 scallions, sliced thinly
12 8-inch round rice paper wrappers (see Cook's Note)

SHRIMP SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Make and share this Shrimp Summer Rolls With Peanut Dipping Sauce recipe from Food.com.

Provided by AlmaG

Categories     Lunch/Snacks

Time 30m

Yield 36 serving(s)

Number Of Ingredients 13



Shrimp Summer Rolls With Peanut Dipping Sauce image

Steps:

  • Place rice sticks in large bowl; add enough hot water to cover.
  • Let stand until softened, about 15 minutes.
  • Drain.
  • Cut into 6-inch lengths; set aside.
  • Fill bowl with warm water.
  • Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
  • Remove from water; drain on kitchen towel.
  • Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
  • Leave about a half an inch free on the sides.
  • Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
  • Place roll, seam side down, on plate.
  • Repeat with remaining rice-paper sheets.
  • Cover with damp paper towel and plastic wrap; chill.
  • Cut each roll diagonally into thirds.
  • Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.

Nutrition Facts : Calories 38.3, Fat 0.8, SaturatedFat 0.1, Cholesterol 24.8, Sodium 153.3, Carbohydrate 4.6, Fiber 0.4, Sugar 0.9, Protein 3.3

4 ounces dried thin chinese rice noodles (maifun)
12 sheets rice paper
24 medium cooked shrimp, cut in half lengthwise
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaf
1 cup finely shredded lettuce or 1 cup green cabbage
1 cup mung bean sprouts
1 cup matchstick-size strips seeded English cucumber
1 cup matchstick-size strips peeled carrots or 1 cup jicama
2 tablespoons crunchy peanut butter
4 tablespoons hoisin sauce
2 tablespoons water

VEGGIE SPRING ROLLS WITH PEANUT SAUCE RECIPE BY TASTY

Here's what you need: warm water, rice paper wrappers, white mushroom, medium carrots, english cucumber, red cabbage, yellow bell pepper, natural peanut butter, ginger, sesame oil, rice wine vinegar, soy sauce, maple syrup, red pepper flakes

Provided by Crystal Hatch

Categories     Appetizers

Time 30m

Yield 8 servings

Number Of Ingredients 14



Veggie Spring Rolls With Peanut Sauce Recipe by Tasty image

Steps:

  • Fill a medium shallow bowl with warm water and set near your work station.
  • Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
  • Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
  • Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure.
  • Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll.
  • Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you've finished making the spring rolls, chill in the fridge while you make the sauce.
  • Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined.
  • Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes.
  • Serve the chilled spring rolls with the sauce.
  • Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, Sugar 5 grams

warm water
8 rice paper wrappers
1 cup white mushroom, sliced
2 medium carrots, sliced
½ english cucumber, sliced
1 cup red cabbage, sliced
½ yellow bell pepper, sliced
¼ cup natural peanut butter
½ teaspoon ginger, minced, optional
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons maple syrup
1 pinch red pepper flakes

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