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class Recipes

Vegetable Summer Rolls  and Peanut Sauce

3/13/2017

2 Comments

 
Summer Rolls

For the filling:

1 1/2 ounces cellophane noodles, cooked (also called bean threads)
1/2 teaspoon sesame oil
Red pepper flakes
1/3 seedless cucumber
1/2 medium carrot, peeled
1/2 red bell pepper
2 to 3 medium radishes
1 scallion, chopped

Shell:
Summer roll rice paper wrappers (25)
Water for dipping the rice paper wrappers in
Instructions:
  • Julienne all vegetables into a matchstick size, to prepare for rolling
  • Dip rice paper wrapper in water. Place on cutting board and let rest for 30 seconds. Place desired vegetables in wrap and roll.
Follow directions in the photo for how to wrap the roll
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Peanut Sauce Recipe
(serves 12)

  • 1/2 cup regular or crunchy peanut butter
  • 3/4 cup water
  • 3 tbs soy sauce
  • 3 tbs rice vinegar (unseasoned; not sushi vinegar)
  • 4.5 tbs sugar
  • 1 tbsp sesame oil
  • 3 inch piece fresh ginger, chopped
  • 1.5 tbs minced garlic
Blend all ingredients together in a food processor or blender. I love using my magic bullet for this.

Try this and season to taste. You might want to add more saltiness with the soy sauce, more vinegar for sourness or more ginger or garlic flavor.  

2 Comments
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2/21/2019 02:50:14 pm

Summer rolls are just another reason why I love summer. I mean, you cannot eat summer rolls the same way that you do during the summer. That might have been very convoluted, but I do not think that I can express it in any other way. I am excited to prepare some of my famous summer rolls this summer, I hope that my family likes it. I am even thinking of changing the recipe a bit just to add a twist to it.

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8/16/2021 06:37:42 pm

Years ago when I was working at a Chuetsu restaurant, the word "spring roll" was really confusing. Half of the non-Asian customers I know use it to ask for clarification before placing an order. I've always known that spring rolls are "fresh". Garnish with light rice with fish sauce or peanut sauce depending on the type of pilaf. Fried spring rolls.

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