Rice Paper Rolls With Peanut Sauce
This recipe combines a vibrant mix of flavors and textures to create delicious and satisfying Vietnamese fresh rolls. A medley of fresh herbs, crunchy vegetables, and tender noodles are wrapped in delicate rice paper and served with a creamy peanut dipping sauce. Perfect for a light and flavorful appetizer or a refreshing main course.
— Constant Cookbook
Ingredients
- 1/2 cup coconut milk
- 1/2 cup peanut butter
- 1 green onion, including tender green portion, minced
- 1 piece lemongrass stalk, 3 inches long, minced
- 2 garlic cloves, minced
- Juice of 1/2 lime
- 1 Tbs. soy sauce
- 1 tsp. curry powder
- 1 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1 tsp. chili paste, or to taste
- 1/2 lb. dried rice stick noodles
- 3 Tbs. peanut oil
- 1 garlic clove, minced
- 1/2 tsp. Asian sesame oil
- 1/2 lb. Chinese broccoli, trimmed and coarsely chopped
- 1 carrot, peeled and coarsely grated
- 1/2 cup bean sprouts
- 24 rice paper rounds, each 6 inches in diameter
- Fresh mint and fresh cilantro leaves
- Butter lettuce leaves
Instructions
- To make the sauce, in a saucepan, combine the coconut milk, peanut butter, green onion, lemongrass, garlic, lime juice, soy sauce, curry powder, coriander and cumin. Place over medium heat and cook, stirring constantly, until well blended. Transfer to a blender or food processor and puree until smooth, thinning with water if necessary. Pour into a bowl and stir in the chili paste. Set aside.
- To make the rolls, in a bowl, soak the noodles in hot water to cover for 15 minutes. Drain the noodles and cut into 2-inch lengths. Set aside.
- In a wok or large fry pan over medium heat, warm the peanut oil. Add the garlic and cook, stirring, until lightly golden, about 2 minutes. Add the sesame oil, broccoli and carrot and toss and stir until softened, 4 to 5 minutes. Add the noodles and toss and stir until the noodles are hot, 2 to 3 minutes. Add the bean sprouts, toss to mix and soften, then set the filling aside to cool.
- Working with 1 rice paper round at a time, place the round on a work surface and brush liberally with water. Let stand for a minute or two until pliable. Transfer to a flat plate and place a heaping tablespoon of filling in the middle. Top with a few mint and cilantro leaves. Turn up two sides and roll into a cylinder. Repeat with the remaining rounds.
- Line a platter with lettuce leaves and arrange the rolls on top. Serve with the peanut sauce. Makes 24 rolls; serves 8.
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