Best Colorful Summer Rolls With Peanut Dipping Sauce Recipes

Spicy Summer Rolls with Peanut Dipping Sauce image

Provided by Alexis Touchet

Yield Makes 6 servings (12 summer rolls)

Number Of Ingredients 17

Sauce:
2/3 cup hoisin sauce (see Cooks' notes:)
1/3 cup creamy peanut butter
1/3 cup water
3 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
Summer rolls:
3 ounces dried rice-stick noodles
2 tablespoons fresh lime juice, divided
1 1/2 teaspoons sugar
2 3/4 cups coarsely grated carrot (about 1 pound; use large holes on a box grater)
3 tablespoons finely chopped serrano or jalapeño chiles, including seeds
12 (8-inch) rice-paper rounds, plus more in case some tear
4 cups thinly sliced napa cabbage, coarsely chopped
1 cup finely chopped cocktail peanuts
1 cup fresh mint leaves
1 cup fresh basil leaves (Asian or Italian)

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.

Peanut Dipping Sauce for Summer Rolls image

Provided by Food Network

Number Of Ingredients 4

4 tablespoons Lee Kum Kee Chili Garlic Sauce
4 tablespoons water
4 tablespoons finely chopped peanuts
4 teaspoons hoisin sauce

Steps:

Summer Rolls with Peanut Dipping Sauce image

Provided by Martha Stewart

Categories Appetizers

Yield Makes 16

Number Of Ingredients 13

16 round (8-inch) rice-paper wrappers
2 small heads Boston or butter lettuce, leaves separated and ribs removed
2/3 cup tightly packed Thai basil leaves
2/3 cup tightly packed cilantro leaves
Peanut Dipping Sauce for Summer Rolls
2 ounces bean threads
1/4 cup vegetable oil
6 shallots, thinly sliced into rings
2 packages (11 ounces each) fried tofu, cut into 2-inch-long, 1/4-inch-thick sticks
1/4 cup soy sauce
1 ounce jicama, peeled and cut into matchsticks (about 2 cups)
12 ounces large carrots, peeled and cut into matchsticks (about 2 cups)
Coarse salt and freshly ground pepper

Steps:

Make the filling: Soak bean threads in hot water for 20 minutes. Drain, and rinse in cold water. Cut into 2-inch lengths.
Heat 2 tablespoons oil in a large skillet over medium heat. Add shallots; cook, stirring occasionally, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a small bowl; set aside.
Add tofu to skillet; cook, stirring, 3 minutes. Add 1 tablespoon soy sauce; cook 1 minute more. Transfer to a large bowl.
Add remaining 2 tablespoons oil to skillet; heat until hot but not smoking. Add jicama and carrots; cook, stirring occasionally, 3 minutes. Add bean threads and remaining 3 tablespoons soy sauce; cook, stirring occasionally, 2 minutes. Season with salt and pepper. Transfer to bowl with tofu; stir to combine.
To assemble each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Transfer to a work surface. Lay 1 or 2 lettuce leaves lengthwise at 1 end of wrapper. Spread 1/2 cup tofu mixture over lettuce; sprinkle with shallots. Top with basil and cilantro. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Halve rolls. Serve with dipping sauce.