Tasty spring rolls with mushrooms, carrots,cucumbers, and sesame oil
Recipe: Spring Rolls withThai Peanut Sauce
For Spring Rolls: The first two ingredientscan be soaking at the same time in separate bowls of hot water:Soak bean thread noodles until softened, about 10 minutes. Drainand set aside. Soak the mushrooms until softened, about 15 minutes.Remove and discard stems and chop the mushrooms fine; set aside.Heat oil in a medium saucepan over medium heat. Add mushroomsand cook until softened, about 2 minutes. Add green cabbage andcook until softened, about 2 minutes. Add noodles, leeks, cucumbers,soy sauce, and maple syrup and cook another 2 minutes. Cool thismixture to room temperature.
Fill large bowl with warm water. Workingwith one rice paper wrapper at a time, soak wrapper in wateruntil pliable, 10 to 30 seconds. Transfer wrapper to clean kitchentowel and pat dry. Spread 2 tablespoons carrots in 1-inch-widelayer across bottom half of wrapper. Top with 2 tablespoons redcabbage, a portion of the mushroom mixture, and several leavesof each fresh herb. Fold bottom of wrapper over filling. Rollup like a burrito, folding in sides as you roll toward top ofwrapper. Repeat with remaining wrappers and filling. Slice springrolls in half on diagonal. Serve immediately with peanut saucefor dipping.
For Thai Peanut Sauce: Heat the oil. Addthe garlic and fry until golden brown. Add the curry paste andmix well. Add the coconut milk. Add the broth, sugar, salt andlemon juice. Stir well. Cook for a minute, constantly stirring.Add the peanut butter. Stir to blend.
2 ounces noodles, bean thread (cut into short lengths)
2 ounces mushrooms, shiitake, dried
1 tablespoon sesame oil, toasted
1 cup green cabbage, shredded
1/4 cup soy sauce
1/4 cup maple syrup
10 wrappers, paper spring roll
1 1/4 cups carrots, shredded
1 1/4 cups red cabbage, shredded
1/2 cup cilantro, fresh
1/2 cup basil, fresh
1/2 cup mint leaves, fresh
1/2 cup leeks, julienned
1/2 cup cucumbers, seeded and julienned
Thai Peanut Sauce:
2 tablespoons sesame oil, toasted
3 garlic cloves, finely chopped
1 tablespoon red curry paste
8 tablespoons coconut milk
1 cup broth
1 tablespoon granulated sugar
1 tablespoon salt
1 tablespoon fresh lemon juice
4 tablespoons peanut butter
Makes 10 servings.
Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.
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