Vietnamese Rolls With Peanut Dipping Sauce Recipes

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VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT SAUCE

Provided by Corinne Trang

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20



Vietnamese Summer Rolls with Spicy Peanut Sauce image

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.

4 ounces dried rice vermicelli
12 sheets banh trang rice papers or spring roll wrap 8- inches round
12 leaves Boston lettuce, ribs removed (substitution: oak leaf lettuce)
1 small cucumber, peeled, halved lengthwise, seeded and thinly sliced in half moons
3 medium carrots, peeled and julienned
8 ounces boneless skinless cooked chicken breast
3 scallions, cut into 1-inch long pieces and julienned
24 large mint leaves
Spicy Peanut Sauce, recipe follows
2 tablespoons vegetable oil
1 1/2 to 2 tablespoons red curry paste
1 tablespoon shrimp paste (substitution: fish sauce)
1 1/2 cups unsalted roasted peanuts, finely ground
1/4 cup palm sugar (substitution: granulated sugar)
2 cups unsweetened coconut milk
2 cups low-sodium chicken broth
1/2 cup tamarind concentrate
3 tablespoons hoisin sauce
1/2 cup packed fresh Thai basil leaves, minced
1/2 cup packed fresh cilantro leaves, minced

VIETNAMESE ROLLS WITH PEANUT DIPPING SAUCE

Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.

Provided by LMillerRN

Categories     Vegetable

Time 40m

Yield 12 rolls

Number Of Ingredients 15



Vietnamese Rolls With Peanut Dipping Sauce image

Steps:

  • To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.
  • To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
  • Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
  • Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.

Nutrition Facts : Calories 144, Fat 5.6, SaturatedFat 0.9, Cholesterol 24.4, Sodium 271.9, Carbohydrate 13.8, Fiber 1.7, Sugar 9.8, Protein 10.5

1/2 cup seasoned rice vinegar
1/4 cup honey
1/4 teaspoon salt
1/3 cup finely chopped roasted peanuts
1 tablespoon peanut oil
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 lb boneless skinless chicken breast, cut into strips
1/3 cup hoisin sauce
1 teaspoon hot chili sauce (such as Sriracha)
12 (8 inch) round sheets rice paper
3 cups thinly sliced romaine lettuce
36 slices julienne-cut seeded peeled cucumbers (2 inch strips)
36 slices julienne-cut red bell peppers (2 inch strips)
36 mint leaves

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