Tuesday, September 23, 2014

Vegetable-Stuffed Rice Paper Rolls with Curry Peanut Sauce

This is from a VERY old copy of Fitness Magazine.  I had always meant to make this recipe but never found time for all of the chopping (and there is a LOT of chopping involved!).  Corey loved these, and I thought they were good as well.  They are chock-full of vegetables and are easy to assemble after extensive prep work.  

PLEASE NOTE: these are tagged as vegetarian, which is true assuming that you do not pair them with the peanut sauce.  The peanut sauce below is made with chicken broth.


Recipe Notes
I skipped the small amount of cilantro in the peanut sauce and instead added a little extra cilantro to the rolls themselves.  There were bean sprouts in the original recipe that I omitted, as I really don't like bean sprouts.  You can add 1/2 c. bean sprouts to the vegetable filling if you prefer.

  • 1/4 c. crunchy or smooth peanut butter
  • 1/4 c. chicken broth
  • 1 tbsp. freshly-squeezed lime juice
  • 1 tbsp. fish sauce
  • 1 tsp. red curry paste
  • 1 tsp. sugar
  • 1 tsp. grated fresh ginger root
  • 1/4 c. + 1 tbsp minced fresh cilantro, divided
  • 2 minced garlic cloves
  • 2 c. thinly-sliced romaine lettuce
  • 2 large carrots, peeled and julienned
  • 1/4 c. chopped basil leaves
  • 1/4 c. chopped mint leaves
  • Rice paper sheets
  • 1 cucumber, peeled, seeded, and julienned
  • 1 red bell pepper, julienned
  • 2 green onions, julienned (both white and green parts)
1.  In a small saucepan over medium-low heat, combine peanut butter, chicken stock, lime juice, fish sauce, curry paste, sugar, ginger root, garlic, and 1 tbsp. cilantro.  Stir to combine, remove from heat, and set aside.
2.  Mix lettuce, chopped basil, and chopped mint in a small bowl.
3.  Fill a wide, flat-bottomed bowl with warm water and soak one sheet of rice paper for 30 seconds until pliable.  I used a 9-inch glass pie plate, which was just the right size.
4.  Lay 1/3 c. lettuce mixture in the middle.  Top with a small amount of each of the remaining ingredients (julienned carrots, cucumbers, red bell peppers, and green onions).
5.  Fold front third over the mound and pull filling toward you to compact it into a tight roll.  Roll over once, then fold sides over the middle and continue rolling away from you until secure.
6.  Place seam-side down on a plate or cookie sheet lined with wax paper sprayed with cooking spray.
7.  Repeat with remaining rolls.
8.  Slice each roll in half on the bias and serve with peanut sauce.

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