Best 2 Spicy Summer Rolls With Peanut Dipping Sauce Recipes
**Indulge in a Refreshing Culinary Adventure with Spicy Summer Rolls and a Trio of Dipping Sauces**
Embark on a tantalizing culinary journey with our Spicy Summer Rolls, a vibrant and flavorful dish that embodies the essence of Vietnamese cuisine. These translucent rice paper rolls are meticulously crafted with a medley of fresh and crunchy vegetables, herbs, and tender rice noodles, all harmoniously wrapped together. Each bite offers a symphony of textures and flavors, from the crispness of the vegetables to the chewiness of the noodles, complemented by the aromatic herbs and the subtle heat of the chili peppers.
Accompanying these delectable rolls is a trio of dipping sauces, each offering a unique flavor profile to enhance the overall experience. The classic peanut sauce, with its creamy and nutty richness, adds a touch of sweetness and savoriness. The spicy tamarind sauce brings a tangy and slightly sour flavor, while the refreshing cucumber sauce provides a cooling contrast with its light and herbaceous notes.
Whether you're a seasoned Vietnamese food enthusiast or new to exploring its culinary delights, this recipe for Spicy Summer Rolls with Peanut Dipping Sauce is sure to captivate your taste buds. Prepare to be transported to the vibrant streets of Vietnam, where the flavors of fresh ingredients and aromatic herbs come together in perfect harmony.
**Recipes Included:**
1. **Spicy Summer Rolls:** A step-by-step guide to crafting these vibrant rice paper rolls, filled with fresh vegetables, herbs, and rice noodles, and infused with a subtle chili pepper kick.
2. **Peanut Dipping Sauce:** A classic Vietnamese sauce made with creamy peanut butter, soy sauce, rice vinegar, and a touch of chili garlic sauce, providing a rich and nutty flavor.
3. **Spicy Tamarind Sauce:** A tangy and slightly sour sauce made with tamarind paste, fish sauce, sugar, and chili peppers, adding a complex flavor dimension to the summer rolls.
4. **Refreshing Cucumber Sauce:** A light and herbaceous sauce made with cucumber, cilantro, mint, and rice vinegar, providing a cooling contrast to the spicy summer rolls.
VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT SAUCE
Provided by Corinne Trang
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool and divide into 12 portions.
- Soak one rice paper in lukewarm water until pliable, about 5 minutes. Work with only 1 paper at a time and blot dry before assembling.
- To assemble: Place 1 paper on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with 1 portion of vermicelli, and top with a portion of the cucumbers, carrots, chicken, scallions, and mint leaves. Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel. Serve with Spicy Peanut Sauce.
- In a medium saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir until the shrimp paste is broken up and one shade darker, about 1 minute. Add the peanuts and stir, roasting until two shades darker but not burned, 8 to 10 minutes. Add the sugar and continue to cook until the sugar is dissolved and starts to caramelize, 1 to 2 minutes. Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce. Reduce the heat to low and simmer the sauce until slightly thickened, about 20 to 30 minutes. The natural oils from the peanuts should have surfaced at this point. Once the sauce has reduced by about 1/3, turn off the heat and add the Thai basil and cilantro. Cover and let cool. Store in the refrigerator for up to 3 days.
COLORFUL SUMMER ROLLS WITH PEANUT DIPPING SAUCE
Skip a yoga class and meditate on making this healthy (and beautiful!) dish. Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.
Provided by Food Network Kitchen
Categories appetizer
Time 1h25m
Yield 12 pieces
Number Of Ingredients 18
Steps:
- Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside.
- Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside.
- Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt.
- Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated.
- Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby.
- Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles.
- Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping.
Tips for Making Spicy Summer Rolls:
- Use fresh and colorful vegetables for a vibrant and visually appealing summer roll.
- Soak the rice paper in warm water for a few seconds until it becomes pliable and easy to roll.
- Place the rice paper on a clean and damp surface to prevent it from sticking.
- Arrange the vegetables, herbs, and noodles in a line in the middle of the rice paper, leaving some space at the edges.
- Fold the bottom edge of the rice paper over the filling and roll it tightly, tucking in the sides as you go.
- Serve the summer rolls immediately with the peanut dipping sauce.
Conclusion:
Spicy summer rolls are a delicious and healthy appetizer or light meal that can be enjoyed on any occasion. They are easy to make and can be customized with your favorite vegetables and herbs. The peanut dipping sauce adds a creamy and flavorful touch that complements the fresh and spicy flavors of the summer rolls perfectly. Whether you are looking for a quick and easy snack or a refreshing and healthy meal, spicy summer rolls are sure to satisfy your cravings.
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