Lizzie Mabbot

Summer Rolls with Peanut Butter Dipping Sauce

Posted by from Hollow Legs

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Summer rolls are a big favorite of mine; they’re healthy and packed full of fresh flavors. Though they’re fiddly and time consuming to make, it’s worth the wait and you only get better at it once you have the hang of the rolling and folding. The crunchy, peanutty sauce gives it a bonus richness which contrasts those summery flavors well.

Prep time: 50 minutes
Cook Time: N/A
Total time: 50 minutes
Yield: serves 4 as a starter or snack

Plated Summer Rolls with Peanut Butter Dipping Sauce

Ingredients

Ingredients

Summer Roll Wrappers

1 packet of Vietnamese summer roll wrappers
1 spring onion
½ red pepper
½ yellow pepper
4 leaves iceberg lettuce
About 2 ounces/50 grams dry weight of glass noodles
1 carrot
A small handful of coriander
10 leaves of mint
15 large king prawns, cooked and halved lengthwise

For the sauce
3 tablespoons hoisin sauce
About ¼ cup/6 grams Old Fashioned Crunchy peanut putter
2 tablespoons rice vinegar

Procedure

1. Slice the spring onion in half lengthways and then slice into shreds. Slice the red pepper and yellow pepper thinly, and shred the lettuce. Cook the glass noodles as per packet instructions and cool under cold running water. Julienne the carrot and finely mince the coriander and mint, and then toss all of these together.

2. Thoroughly mix together the sauce mixture; you may need to add a little water to loosen.

2.	Thoroughly mix together the sauce mixture; you may need to add a little water to loosen.

3. To prepare, you need a big bowl of hot water and a plate covered with a tea towel. Slide the summer roll wrapper into the hot water and leave for 20 seconds; it will soften. A delicate touch is needed here. Fish the wrapper out and lay out of a dry tea towel. You may need to carefully flip it over to get rid of excess water. Lay out two halves of a prawn towards the bottom half of the circle and top with the vegetable noodle mixture. To fold, bring the bottom of the circle up over the prawn mound and then fold the two sides into it, rolling and tucking the contents as you go into a round rectangular shape. Set to one side while you roll the rest.

Lay out two halves of a prawn towards the bottom half of the circle and top with the vegetable noodle mixture.

To fold, bring the bottom of the circle up over the prawn mound

fold the two sides into it, rolling and tucking the contents as you go into a round rectangular shape

Finished roll

Note: You can make these in advance by draping a moist kitchen paper over the rolls until you are ready to serve.

PEANUT BUTTER GIVEAWAY

What other ways do you think you could use this peanut butter sauce?

Leave a comment below with your answer to enter for a chance at winning a jar of Old Fashioned Crunchy, the peanut butter used in this recipe.

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, July 28, 2014 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 07/31/14 to claim their prize or we will choose another winner.
– Winner will win one jar of Old Fashioned Crunchy peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Summer Rolls with Peanut Butter Dipping Sauce, 10.0 out of 10 based on 2 ratings

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18 Responses to Summer Rolls with Peanut Butter Dipping Sauce

  1. Eileen says:

    I bet the peanut sauce would be great on grilled chicken!

  2. Jacqui C. says:

    This sauce would be delicious on rice noodles with some veggies and grilled tofu. almost like pad thai

  3. Sarah says:

    I would use that sauce for salads and as dipping sauces 🙂

  4. Dandi D says:

    It may sound crazy, but I’d like to try it on a grilled cheese sandwich.

  5. Trisha Zmijewski says:

    I think the peanut butter sauce would be good mixed with cold rice noodles and chicken. Yum!!

  6. Jessica says:

    I’d use it as a salad dressing!

  7. Frank says:

    On steamed fish

  8. Amy P says:

    on grilled chicken

  9. Kristine says:

    You could use it over a stir fry with rice and veggies.

  10. Kelli says:

    I’d use it on soba noodles mixed with edamame, water chestnuts & steamed bean sprouts.

  11. Amber says:

    Chicken Satay or really any skewered grilled meat would be delish!

  12. Rose says:

    Kabobs of any kind!

  13. Jennifer says:

    Unsure about the spice level, but maybe over some grilled polenta and veggies!

  14. Jessica says:

    A thai inspired pizza or burger! Or with chicken skewers off the grill..

  15. Rebecca says:

    I’d use it to dip fried wontons in! Yummm.

  16. Nik says:

    pretzel dip

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    to come back down the road. Many thanks

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Summer Rolls with Peanut Butter Dipping Sauce