Summer Vegetable Rolls With Rice Noodles
These fresh and flavorful rice paper rolls are filled with a colorful assortment of ingredients like shiitake mushrooms, bell pepper, avocado, and more. The combination of textures and flavors is enhanced by dipping these rolls into a tangy soy sauce and spicy chili sauce, as well as a creamy peanut sauce. Perfect as a light meal or appetizer, these rolls are easy to assemble and sure to impress your guests with their vibrant presentation.
— Constant Cookbook
Ingredients
- 1/2 lb. shiitake mushrooms
- 2 tsp. canola or peanut oil
- 1 garlic clove, minced
- 1 tsp. soy sauce, plus more for serving
- 7 oz. thin dried rice noodles
- 12 to 16 rice-paper wrappers
- 1 red bell pepper, seeded and thinly sliced
- 2 avocados, pitted, peeled and sliced
- 1 head butter lettuce, torn into bite-size pieces
- 2 carrots, peeled and julienned
- 1 cup loosely packed mixed fresh herb sprigs, such as mint, cilantro and basil
- Asian red chili sauce for serving
- Asian peanut sauce for serving
Instructions
- Trim the stems from the mushrooms and slice the caps. In a large nonstick fry pan over medium-high heat, warm 1 1/2 tsp. of the oil. Add the garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add the mushrooms and sauté until they have released their juices, 3 to 4 minutes. Add the 1 tsp. soy sauce and cook until dry, about 1 minute more. Transfer to a bowl and set aside.
- Bring a pot of water to a boil over high heat. Add the noodles, stirring to separate them, and cook until tender, 3 to 5 minutes. Drain and rinse under cold water. Toss the noodles with the remaining 1/2 tsp. oil.
- Fill a large, shallow bowl with very hot tap water. Soak the rice-paper wrappers 1 or 2 at a time until flexible, about 30 seconds. Shake off the excess water and stack on a plate.
- Place 1 wrapper flat on a work surface. Arrange a combination of noodles, bell pepper, avocado, mushrooms, lettuce, carrots and herb sprigs across the center of the wrapper; fold the ends in over the filling, then roll up tightly from the edge closest to you. Repeat to make more rolls. Cut the rolls in half. Serve with a bowl of soy sauce with a dab of chili sauce and a bowl of peanut sauce alongside for dipping. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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