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Summer Rolls with Peanut Dipping Sauce
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Sauce | |
| 1/2 c | reduced-sodium chicken broth |
| 1/3 c | peanut butter, preferably organic |
| 2 Tbsp | reduced-sodium soy sauce |
| 1 Tbsp | fresh lime juice |
| 1 Tbsp | rice vinegar |
| 2 tsp | chile paste |
| Rolls | |
| 2 oz | dry rice vermicelli, (thin Asian rice flour noodles) |
| 8 round (8"–9"diameter) | rice paper sheets, (spring roll wrappers) or lg lettuce leaves |
| 1/2 c | fresh basil leaves |
| 1 c | julienned cucumber, (with peel) |
| 1 c | julienned carrots |
| 1 c | thinly sliced grilled chicken |
| 1/2 c | mint leaves |
COMBINE sauce ingredients in small saucepan over medium low heat. Cook, whisking until smooth, 2 to 3 minutes. Remove from heat and set aside.
COOK vermicelli per package directions (cooked yield should be about 1 cup). Rinse with cold water and drain.
SOAK 1 rice paper sheet in warm water 30 to 90 seconds or until soft. Carefully transfer to clean towel and blot dry. Place 3 or 4 basil leaves along bottom third of sheet (leaving 1/2" margin along edges). Layer 1/8 cup of the rice vermicelli on top of basil, followed by 1/8 of the cucumber, carrots, chicken, and mint leaves. Starting from the bottom, roll rice paper around the filling. Fold sides up and continue rolling until roll is sealed completely. Repeat with remaining sheets and filling.
CUT each roll in half crosswise and serve with peanut sauce.
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