Monday, April 26, 2010

Summer rolls

Summer rolls:
3 carrots
4 scallions, including 3 inches of green
16 rice paper wrappers (spring roll)
32 fresh mint leaves
32 sprigs fresh cilantro
2 red bell peppers, julienned

Peanut Dipping Sauce:
1 tablespoon peanut oil
3 garlic cloves, minced
1 tsp.chili paste
2 tbsp. peanut butter
1 tbsp. water
1/4 cup unsalted roasted peanuts, finely chopped
1 fresh red Thai Chili pepper, seeded and thinly sliced, optional
Sriracha sauce, for garnishing, optional

Summer Rolls:

Rinse lettuce and pat dry. Do not use center ribs and leaves. Set lettuce aside. Peel carrots with Universal Peeler. Cut carrots, scallions, and bell pepper into julienne pieces, using Chef Series™ Pro Chef's Knife. Dip a rice paper into a bowl of water for 5 seconds. Shake off excess and place on Simply Perfect™ Pastry Sheet. Place several lettuce leaves on the bottom third of the rice paper; top with carrots, scallion, bell pepper, mint and cilantro leaves. Fold the bottom of the rice paper up over the vegetables. Fold in the sides and then roll up. Repeat with remaining wrappers and vegetables. Keep rolls covered with a damp paper towel until serving time. Arrange on serving platter and serve rolls with dipping sauce.

Peanut Dipping Sauce:
Heat the oil in the Chef Series™ 8"/ 20 cm Open Nonstick Fry Pan and, when hot, add the garlic and Chili paste, and cook until garlic is golden, about 30 seconds. Add the peanut butter and whisk to combine. Bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chilies and optional hot sauce. May be served warm or at room temperature.

Nutrition Facts:
Serving Size: 1/16 Recipe, Servings per recipe: 16, Calories 80, Calories from fat 25, Total fat 2.5g, Saturated fat 0g, Trans fat 0g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 12g, Dietary fiber 2g, Sugar 3g, Protein 3g

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