SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE
Provided by Alexis Touchet
Yield Makes 6 servings (12 summer rolls)
Number Of Ingredients 17
Steps:
- For the sauce:
- Whisk together sauce ingredients in a bowl until smooth. Set aside.
- For the summer rolls:
- 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.
- Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
- 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.
- 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.
- 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.
- 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.
SUPER STUFFED HAM ROLLS
Boy...are these yummy, the crumb coating, then cooking them in a skillet, makes these fantastic....better double the recipe, cause everyone will want lots.
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine stuffing croutons, boiling water and 2 tsp butter; cover, let stand 5 mins.
- Top each ham slice with a cheese slice.
- Place 1/4 cup of stuffing off-center over cheese.
- Roll up, and secure with a toothpick.
- Combine egg and water.
- Roll ham rolls in the egg mixture, then in bread crumbs.
- In a large skillet, saute ham rolls in remaining butter for 4-5 mins, or until golden brown, turning once.
- Discard the toothpicks.
VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT SAUCE
Provided by Corinne Trang
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool and divide into 12 portions.
- Soak one rice paper in lukewarm water until pliable, about 5 minutes. Work with only 1 paper at a time and blot dry before assembling.
- To assemble: Place 1 paper on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with 1 portion of vermicelli, and top with a portion of the cucumbers, carrots, chicken, scallions, and mint leaves. Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel. Serve with Spicy Peanut Sauce.
- In a medium saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir until the shrimp paste is broken up and one shade darker, about 1 minute. Add the peanuts and stir, roasting until two shades darker but not burned, 8 to 10 minutes. Add the sugar and continue to cook until the sugar is dissolved and starts to caramelize, 1 to 2 minutes. Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce. Reduce the heat to low and simmer the sauce until slightly thickened, about 20 to 30 minutes. The natural oils from the peanuts should have surfaced at this point. Once the sauce has reduced by about 1/3, turn off the heat and add the Thai basil and cilantro. Cover and let cool. Store in the refrigerator for up to 3 days.
COOL HAM ROLLS WITH PEANUT SAUCE
Posted for the March 2008 Green Eggs and Ham game in the Asian forum. From Sunset Magazine's Western Ways with Rice Paper. Rice paper, best known for making spring rolls, is often made of tapioca flour as well as rice flour. You can find it in Asian markets.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 16
Steps:
- Stir together all sauce ingredients with a wire whisk. (Alternatively, you can use your favorite sauce!).
- In another bowl, mix together ham, daikon, cilantro, and green onion.
- Brush both sides of rice paper with water; let stand until soft and pliable, about one minute.
- About one inch from one side, place about 1/3 cup of the ham mixture in a band across the rice paper; roll up tightly to enclose. (Cover and chill up to 4 hours, if done ahead.)
- To eat, place a roll on a romaine spear, garnish with a cilantro sprig, and spoon peanut sauce over top.
Nutrition Facts : Calories 97.7, Fat 7.2, SaturatedFat 1.6, Cholesterol 13.3, Sodium 165.3, Carbohydrate 3.1, Fiber 0.7, Sugar 1.7, Protein 5.7
HAM ROLLS WITH SPICY PINEAPPLE SAUCE
Summer rolls are such a great appetizer because they're so satisfyingly chewy and flavorful but they're not so heavy that they'll ruin your meal. These pack an extra little surprise in the center-canned ham, a salty wonder.
Provided by Molly Yeh
Categories appetizer
Time 1h10m
Yield 10 rolls, 20 pieces
Number Of Ingredients 12
Steps:
- For the spicy pineapple sauce: Add the pineapple chunks, Thai bird chile, garlic, lime juice, brown sugar, fish sauce and ginger to a blender. Blend until combined. Transfer the mixture to a pot. Heat the mixture over medium heat. Combine the cornstarch with 2 tablespoons water in a small bowl and mix until the cornstarch is dissolved. Add to the hot pineapple mixture and stir to combine. Simmer until the mixture thickens, about 5 minutes.
- For the ham rolls: Cut the ham into 10 slices, then cut each slice into 4 matchsticks. Add the ham to a nonstick pan over medium heat and fry until golden brown. Set aside and let cool.
- Cook the vermicelli rice noodles according to the package. Rinse with cold water. Toss with 1/4 cup pineapple sauce. Set aside.
- Line a plate with a damp paper towel or parchment paper. Wet a few paper towel sheets and wring out the water. Have them standing by to cover your finished rolls. Fill a large shallow bowl with warm water. Dunk one rice wrapper in the shallow bowl of water for about 5 seconds to soften. Move to your work surface. Add 1 leaf of butter lettuce, torn in half, in the center, and top with 4 pieces of the ham, a small pile of the vermicelli noodles, red cabbage, cilantro leaves and mint leaves. Gently pull the bottom of the wrapper and roll over the filling, using your hands to tuck the filling in as you roll. Fold in each side and continue to roll tightly. Add the roll to your damp paper towel-lined plate. Cover the roll with a damp paper towel. Continue rolling until you have 10 rolls, covering with damp paper towels and keeping them separated (if the rolls touch, the wrappers will tear).
- To serve, cut each roll in half on an angle and serve with the spicy pineapple sauce.
RAINBOW SUMMER ROLLS WITH PEANUT SAUCE
Make and share this Rainbow Summer Rolls With Peanut Sauce recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For peanut sauce, chop peanuts into tiny bits and mix with vinegar, honey and salt.
- Slice and chop all the vegetables (except the thai basil and micro shiso leaves) into thin pieces (the carrots should be small, thin strips).
- Dip rice paper into warm water quickly then place on a hard surface.
- Sprinkle white sesame seeds on top of the rice paper.
- Place vegetables on the middle of the rice paper; for a better presentation, arrange it so the thai basil and micro shiso leaves are layer one, then place the thinly sliced beets and radishes, add avocado, and stack the carrots last.
- Roll the rice paper into a snug spring roll shape.
- Slice in half and serve with peanut sauce.
Nutrition Facts : Calories 201.7, Fat 12, SaturatedFat 1.7, Sodium 232.4, Carbohydrate 22.9, Fiber 4.9, Sugar 15.3, Protein 4.8
HAM ROLLS
Make and share this Ham Rolls recipe from Food.com.
Provided by Moe Larry Cheese
Categories Lunch/Snacks
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees.
- Using a food processor, in separate batches chop the onion, ham and cheese.
- In a medium-size bowl combine the butter, poppy seeds, Worcestershire and mustard and add the onion, ham and cheese.
- Split the pans of rolls in half horizontally, leaving the sheet of bottom halves in the pan. Spread each bottom with 1/3 of the ham and cheese mixture.
- Top with the sheets of top halves and cut into individual servings by following the outline of the rolls. The rolls can be frozen at this time.
- At serving time, cover the foil pans with aluminum foil and heat through, 25 to 30 minutes (less if not frozen).
Nutrition Facts : Calories 175.8, Fat 11.5, SaturatedFat 6, Cholesterol 31.1, Sodium 329.9, Carbohydrate 11.3, Fiber 0.6, Sugar 0.8, Protein 6.7
MANGO & AVOCADO SPRING ROLLS WITH PEANUT SAUCE
Make and share this Mango & Avocado Spring Rolls With Peanut Sauce recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For Sauce:.
- Combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth. Add a few teaspoons of water to peanut sauce if it seems too thick.
- For Rolls:.
- Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
- Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.
HAM ROLLS
A tray of these mouth-watering ham roll appetizers is sure to put a smile on everyone's face at your next party.
Provided by LYNN-N
Categories Appetizers and Snacks Wraps and Rolls
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 1 g, Cholesterol 27.1 mg, Fat 8.7 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 4.9 g, Sodium 207.9 mg, Sugar 0.2 g
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