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Spring Rolls and lots of dipping sauces.

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Joined: Dec 9, 2005


Posted to Thread #18147 at 3:27 pm on Apr 30, 2010

* Exported for MasterCook 4 by Living Cookbook *

Southeast Asian-Style Spring Rolls with Shrimp Variation

Recipe By : Cook's Illustrated Jan/Feb 2002
Serving Size : 0 Preparation Time: 0:00
Categories : Appetizer Asian
Main Dish Sauce
Sauce Shellfish
Shellfish Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp sugar
1 1/2 Tbs fish sauce
2 1/2 Tbs juice from 1 lime
1 tsp salt
3 oz rice vermicelli
1 large carrot, peeled and grated on large holes
-- of box grater (about 1/2 cup)
1/3 cup coarsely chopped roasted unsalted peanuts
1 medium jalapeno or 2 Thai chiles, stemmed, seeded,
-- and minced, or 1/2 teaspoon red pepper flakes
1 large cucumber (about 12 ounces), peeled
4 large leaves red leaf or Boston lettuce, halved lengthwise
8 8-inch round rice paper wrappers
1/2 cup (loosely packed)fresh Thai basil leaves or mint leaves,
-- small leaves left whole, medium and
-- large leaves torn into 1/2-inch pieces
1/2 cup (loosely packed)fresh cilantro leaves
Peanut Dipping Sauce
-----Peanut Dipping Sauce-----
1/4 cup smooth peanut butter
1/4 cup hoisin sauce
1/4 cup water
2 Tbs tomato paste
1 tsp Asian chili sauce (optional)
2 tsp peanut or vegetable oil
2 medium cloves garlic, minced or pressed through garlic press
1 tsp red pepper flakes

1. Combine sugar, fish sauce, and lime juice in small bowl; set aside.

2. Bring 2 quarts water to boil in medium saucepan. Stir in salt and rice
vermicelli. Cook until noodles are tender but not mushy, 3 to 4 minutes.
Drain noodles and rinse under cold running water until cool. Drain again and
transfer to medium bowl; toss 2 tablespoons fish sauce mixture with noodles
and set aside.

3. Combine carrot, peanuts, and jalapeno in small bowl. Add 1 tablespoon
fish sauce mixture; toss to combine. Toss cucumber in remaining 1 tablespoon
fish sauce mixture.

4. Cut peeled cucumber in half crosswise. Cut 1/4-inch planks from outermost
part of each cucumber half, leaving seeds behind. Cut each plank into five
1/8-inch strips. You should have about 40 strips of cucumber.

5. Place lettuce on platter. Spread clean, damp kitchen towel on work
surface. Fill 9-inch pie plate with 1 inch room-temperature water. Working
one at a time, immerse each wrapper in water until just pliable, about 10
seconds; lay softened wrapper on towel. Scatter 6 Thai basil leaves and 6
cilantro leaves over wrapper. Arrange 5 cucumber sticks horizontally on
wrapper (see illustration 1, below); top with 1 tablespoon carrot mixture,
then arrange about 2 1/2 tablespoons noodles on top of carrot mixture. Wrap
spring roll according to illustrations 2 through 4; set on 1 lettuce piece
on platter. Cover with second damp kitchen towel; repeat with remaining
wrappers and filling. Serve with dipping sauce, wrapping lettuce around
exterior of each roll.

----- Southeast Asian-Style Spring Rolls with Shrimp -----

1. Peel and remove tails from 8 ounces medium (31/35 count) shrimp. Follow
recipe for Southeast Asian-Style Spring Rolls, adding shrimp to boiling
water along with salt in step 2; cook until shrimp are opaque, about 3
minutes. Using slotted spoon, transfer shrimp to small bowl; use water to
cook rice vermicelli as in step 2. When cool enough to handle, coarsely chop
shrimp. When assembling spring rolls, place about 2 tablespoons chopped
shrimp on top of noodles.

----- Peanut Dipping Sauce (makes about 3/4 cup) -----

1. The sauce can be refrigerated in an airtight container for up to 3 days.
Serve at room temperature.

2. Whisk peanut butter, hoisin sauce, water, tomato paste, and chili sauce,
if using, in small bowl. Heat oil, garlic, and red pepper flakes in small
saucepan over medium heat until fragrant, 1 to 2 minutes. Stir in peanut
butter mixture; bring to simmer, then reduce heat to medium-low and cook,
stirring occasionally, until flavors blend, about 3 minutes. (Sauce should
have ketchup-like consistency; if too thick, add water, 1 teaspoon at a
time, until proper consistency is reached.) Transfer to bowl; cool to room

Comments: If you can't find Thai basil, do not substitute regular basil; its
flavor is too gentle to stand up to the other, more assertive flavors in the
filling. Mint makes a better substitute. If you are unable to obtain fish
sauce, substitute an equal amount of rice vinegar plus 1/4 teaspoon salt.
Spring rolls are best eaten immediately, but they can be held for up to 4
hours in the refrigerator, covered with a clean, damp kitchen towel.

Recipe Source: Cook's Illustrated Jan/Feb 2002

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* Exported for MasterCook 4 by Living Cookbook *

Spring Rolls - Summer Rolls

Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Appetizer Asian
Main Dish Sauce
Sauce Shellfish
Shellfish Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb cooked shrimp, prawns, lobster, or crab meat
cellophane noodles (bean thread noodles)*
1 Tbs seasoned rice vinegar
red or Boston lettuce leaves, leaves
-- separated, rinsed and dried (tough ribs
-- discarded)
fresh mint leaves, washed, dried,
-- and coarsely chopped
fresh basil leaves, washed, dried,
-- and coarsely chopped
fresh cilantro leaves, washed, dried,
-- and coarsely chopped
coarsely shredded carrot
Spring Roll Wrappers (rice paper rounds),
-- 8 1/2-inches in diameter**
-----Hoisin-Chili Sauce-----
3/4 cup prepared hoisin sauce
1/4 cup minced onion
3 Tbs rice vinegar
2 Tbs water
2 tsp Asian Red Chili Paste
2 Tbs minced salted roasted peanuts
-----Curried Mayonnaise Sauce-----
1/2 cup mayonnaise
1 tsp fresh lime juice
1/4 tsp water
2 tsp curry paste (or to taste)
-----Garlic-Lime Sauce-----
1/4 cup sugar
1/4 cup hot water
1 red serranto chile pepper, seeded and finely chopped
2 cloves garlic, minced
1/3 cup fresh lime juice
1/4 cup fish sauce
-----Strawberry Sauce-----
2 Tbs extra-virgin olive oil
1 Tbs sesame oil
3 Tbs rice vinegar
1 clove garlic, minced
1 tsp soy sauce
1 tsp strawberry preserves
1/2 tsp freshly grated ginger root
1/4 tsp crushed red pepper
-----Spicy Peanut Sauce-----
1 bunch fresh cilantro leaves
1 cup smooth peanut butter
1 Tbs sesame oil
1/2 cup soy sauce
2 1/2 Tbs sugar
3 cloves garlic, minced
1 Tbs hot chili sauce
1 Tbs rice vinegar
-----Lemon Vinaigrette Sauce-----
juice of one lemon
juice of one lime
juice of one orange
2 Tbs rice vinegar
1 tsp freshly grated ginger
1/2 cup extra-virgin olive oil
1 shallot, minced

1. If using shrimp or prawns, sliced them in half lengthwise.

2. Cover noodles with boiling water and let soak 15 minutes; drain well in a
sieve or colander. Pat dry between paper towels and toss with rice vinegar.
Cover and refrigerate until ready to use.

3. Fill a pie plate or bowl with lukewarm water. Immerse rice paper in warm
water for a few seconds to soften them up just until soft but still flexible
(work with one rice paper at a time, being gentle as they break easily when
brittle). Remove from water and place rice paper on a kitchen towel and let
rest approximately 30 seconds until it's more pliable.

4. Arrange one piece of lettuce on bottom half of soaked rice paper, folding
or tearing to fit and leaving a 1-inch border along edge. Top with some of
the seafood, noodles, mint, basil, cilantro, and carrot (don't overfill).
Make sure the ingredients are not clumped together in the center, but evenly
distributed from one end to the other.

5. Pressing down on the filling with your fingers (pressing down on the
ingredients is particularly important because it tightens the roll), fold
the bottom end of the sheet (side nearest you) over the top of the fillings
and roll into a cylindrical shape halfway. Fold the left and right sides
inward and complete rolling the remaining half (If rice paper is too dry to
seal, moisten unsealed edges with a little more hot water). Transfer summer
roll to a plate, seam-side down, and cover with dampened paper towels. Make
additional roll in the same manner.

6. Bring rolls to room temperature before halving and serving. To serve,
halve rolls on the diagonal and place the rolls upright on your serving
platter. Serve with your favorite dipping sauces.

----- Dipping Sauce Ideas -----

----- Hoisin-Chili Sauce -----

1. In a medium saucepan over medium-high heat, combine Hoisin sauce, onion,
rice vinegar and water; heat and stir approximately 3 minutes until mixture
comes to a boil. Remove from heat and stir in chili paste. Let sauce cool at
least 30 minutes. Just before serving, stir in peanuts.

----- Curried Mayonnaise Sauce -----

1. In a bowl, whisk together mayonnaise, lime juice, water and curry paste.
Refrigerate until ready to serve.

----- Garlic-Lime Sauce -----

1. In a medium bowl, combine sugar and hot water; stir to dissolve the
sugar. Whisk in chile pepper, garlic, lime juice and fish sauce. Serve at
room temperature.

----- Strawberry Sauce: -----

1. In a large bowl, whisk together olive oil, sesame oil, rice vinegar,
garlic, soy sauce, strawberry preserves, ginger and red pepper. Serve at
room temperature.

----- Spicy Peanut Sauce -----

1. In a food processor or blender, place the cilantro leaves, peanut butter,
sesame oil, soy sauce, sugar, garlic, chili sauce and rice vinegar. Process
until smooth. Serve at room temperature.

----- Lemon Vinaigrette Sauce -----

1. In a large bowl, whisk together lemon juice, lime juice, orange juice,
rice vinegar and ginger. Allow mixture to sit fifteen minutes; strain out
the ginger and any citrus seeds. Add the shallots and slowly whisk in the
olive oil. Season to taste with salt and pepper. Serve at room temperature.

Cooking Tip: *Bean thread noodles are the thin clear noodles made from
ground mung beans or (the cheaper version) mung bean flour. Also known as
transparent noodles. Because of their appearance, they are also called
transparent or cellophane noodles. Look for bean thread noodles in the
ethnic or pasta section of natural food stores, or in specialty or Asian
markets. Store them, unopened, in a cool, dry cupboard for six to eight

Cooking Tip: **Spring Roll Wrappers or Rice Paper Wrapper can be found near
the fried noodles in Asian markets. They will keep in your cupboard
indefinitely. As they are fragile, keep them flat and handle them gently.

Cooking Tip: Spring rolls can be made a day ahead. Cover them with a damp
paper towel, then wrap well in plastic wrap, and refrigerate. Refrigerating
firms and toughens the wrappers and noodles slightly (if they are a little
dry, wipe them gently with a damp cloth).

Comments: How about a Spring Roll or Summer Roll? It's a cool, easy, and an
efficient process that yields a delectable prize. Did you know that
Spring/Summer Rolls are Egg Rolls that are not fried? Because they are not
fried, they are very low in fat and calories! Not only are these Rolls
tasty, but they are also healthy. These are good as a starter or a main
course. Secrets of great Spring/Summer rolls are to use the freshest
ingredients available, to moisten the rice-paper wrappers until they are
pliable but not too wet, and to roll the bundle: tightly. The beauty of
spring rolls is that you can use just about any ingredients you like.
Pre-made wrappers and bottled dipping sauces are readily available in Asian
markets and the Asian section of most supermarkets.

Recipe Source:

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