Recipe: Vegetable-Stuffed Rice-Paper Rolls with Curry Peanut Sauce
by Staff ◊ Sep 17, 2010
Rice-paper wrappers (also called spring-roll wrappers) can be found in the Asian section of upscale supermarkets or online at http://www.importfood.com.
¼ cup crunchy peanut butter
2 garlic cloves, minced
¼ cup chicken stock
1 tablespoon each freshly squeezed lime juice and fish sauce (I leave out the fish sauce)
1 teaspoon each red curry paste, sugar, and grated fresh gingerroot
1 tablespoon minced fresh cilantro
6 rice-paper sheets
2 cups thinly sliced romaine lettuce
2 large carrots, peeled and julienned
1 cucumber, peeled, seeded and julienned
½ cup bean sprouts, rinsed and drained
1 red pepper, julienned
3 scallions, julienned
¼ cup whole basil leaves
¼ cup each whole fresh cilantro and mint leaves
In a small saucepan over medium-low heat, combine all “Peanut Sauce” ingredients (except cilantro) and cook, stirring, until well blended. Stir in minced cilantro, remove from heat, and set aside. Fill a wide, flat bowl with warm water and soak one sheet of rice paper for 30 seconds, until pliable. Remove paper, blot it on a clean towel, and lay flat. Lay 1/3 cup lettuce in the middle; top with one-sixth of the remaining ingredients. Fold front third over the mound and pull the filling toward you a bit to compact into a tight roll. Roll over once, then fold the sides over the middle and continue rolling away from you until secure. Place seam down on a paper-plate lined with waxed paper sprayed with cooking spray. Repeat with remaining rolls. Slice each roll in half on the bias and serve with peanut sauce.
MAKES 4 SERVINGS
Nutritional information per serving: 221 calories, 8 g protein, 31 g carbohydrate, 9 g fat, 6 g fiber.