Rice Paper Rolls

15 ingredients
5 steps

Ingredients

  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons canola oil
  • 1/2 cup water
  • 1/4 cup creamy peanut butter
  • 1/4 cup hoisin sauce
  • 2 tablespoons tomato paste
  • 4 ounces uncooked thin rice noodles
  • 2 teaspoons hoisin sauce, optional
  • 1 medium sweet red pepper, julienned
  • 1 medium cucumber, seeded and julienned
  • 1 medium carrot, julienned
  • 12 rice papers (8 inches) or spring roll wrappers
  • 1/2 cup dry roasted peanuts, chopped
  • 1/2 cup fresh cilantro leaves, optional

Directions

  1. 1
    In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside.
  2. 2
    For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables.
  3. 3
    Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
  4. 4
    Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
  5. 5
    Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.

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