Rice Paper Rolls Recipe

Name: Rice Paper Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
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
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
Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.

1499

kcal

Calories

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 garlic cloves, minced, 1/2 teaspoon crushed red pepper flakes, 2 teaspoons canola oil, 1/2 cup water, and more.

Yes, Rice Paper Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Paper Rolls

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