Recipe by LucyN'Lecter
These are a tasty appetizer that can be dipped or eaten by itself. There are many variations that I have heard of, but I have only tried to make the one. Easy to make, and even easier to enjoy.
For the rolls
- 1 (16 ounce) package rice paper sheets
- 4 green onions, julienned about 3 inches long
- 1 English cucumber, julienned
- 2 carrots, peeled, julienned, and cut into 3 inch strips (or shredded. Choice is yours)
- 1 (16 ounce) package rice noodles, cooked and drained
- 1⁄2 lb bean sprouts
- 1⁄4 cup chopped peanuts
For the Sauce
- 1 tablespoon lime juice
- 3 minced garlic cloves
- 1⁄2 teaspoon hot pepper flakes
- 1 teaspoon sesame oil
- 3 tablespoons chunky peanut butter
- 1 tablespoon hoisin sauce
- 1 teaspoon brown sugar or 1 teaspoon white sugar
- 1⁄3 cup water
- 1 tablespoon soy sauce
Directions See How It's Made
- Combine all ingredients for the peanut sauce ahead of time, and set aside.
- In a medium pan, add about 1 1/2 inces of water in, and leave on medium to low head.
- place the rice papers in the warm water for no longer than 30 seconds, or until tender, but not falling apart.
- Set on counter or cutting board, and layer noodles, carrot, cuccumber, onions, sprouts and chopped peanuts. Be mindful that you still have to roll it up, so do not overfill.
- Drizzle peanut sauce over filling before rolling, or use as a dipping sauce.
- Other dipping sauces used are hiosin, soy, and a chili sauce (sambal Oklek-careful, if you haven't used this before, as it is quite hot).