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Vietnamese Summer Rolls with Spicy Peanut Sauce Recipe

Vietnamese Summer Rolls with Spicy Peanut Sauce Recipe

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Vietnamese Summer Rolls with Spicy Peanut Sauce

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Ingredients:

Serving

4 oz dried rice vermicelli
12 sheets banh trang rice papers or spring roll wrap 8- inches round
12 leaves boston lettuce , ribs removed ( substitution:
1 small cucumber, peeled , halved lengthwise, seeded and thinly sliced in half moons
3 medium carrots, peeled and julienned
8 oz boneless skinless cooked chicken breast
3 scallions, cut into 1-inch long pieces and julienned
24 large mint leaves
spicy peanut sauce , recipe follows
2 tbsp vegetable oil
1 1/2 to 2 tbsp red curry paste
1 tbsp shrimp paste ( substitution: fish sauce)
1 1/2 cups unsalted roasted peanuts, finely ground
1/4 cup palm sugar ( substitution:
2 cups unsweetened coconut milk
2 cups low-sodium chicken broth
1/2 cup tamarind concentrate
3 tbsp hoisin sauce
1/2 cup packed fresh thai basil leaves, minced
1/2 cup packed fresh cilantro leaves, minced

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1100.82 Kcal (4609 kJ)
Calories from fat	683.14 Kcal
		% Daily Value*
Total Fat	75.9g	117%
Cholesterol	36.75mg	12%
Sodium	944.51mg	39%
Potassium	1247.73mg	27%
Total Carbs	91.41g	30%
Sugars	31.77g	127%
Dietary Fiber	11.27g	45%
Protein	27.31g	55%
Vitamin C	13.6mg	23%
Vitamin A	0.5mg	18%
Iron	7.4mg	41%
Calcium	184.9mg	18%

Amount Per 100 g
Calories	198.21 Kcal (830 kJ)
Calories from fat	123 Kcal
		% Daily Value*
Total Fat	13.67g	117%
Cholesterol	6.62mg	12%
Sodium	170.06mg	39%
Potassium	224.66mg	27%
Total Carbs	16.46g	30%
Sugars	5.72g	127%
Dietary Fiber	2.03g	45%
Protein	4.92g	55%
Vitamin C	2.5mg	23%
Vitamin A	0.1mg	18%
Iron	1.3mg	41%
Calcium	33.3mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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