Veggie Rice Paper Rolls with Spicy Peanut Sauce

You will love this recipe because of the addictive salty/sweet peanut sauce, the quick preparation, and limited clean up!  (Oh- by the way, it’s super healthy, as well)  It’s an awesome meal for entertaining, makes for a very relaxed, casual atmosphere.  The peanut sauce can also be used for Chicken Satay, and I’ve used it on salmon over a bowl of rice with rave reviews.
Ingredients: (serves 4)
1 package rice paper (they generally come in huge quantities, most people will eat 3 each, depending on how big they fill them!)
1 large carrot, splintered
Cilantro (also known as coriander), torn, not chopped
1 package mixed greens (because I’m lazy, and love the pre-washed stuff)
1/2 long cucumber, sliced
1 Spring onion, sliced
1/2 cup soy sauce
1/2 tsp sesame seeds (I use these as a garnish- sprinkle them over the cucumbers and the bowl of soy sauce I serve for dipping)
Prepare vegetables as instructed.  I find it easiest to place it on a large board for 4 or less people, or many small bowls for a bigger group. Heat about 4 cups of water until just before boiling point.  Dip the stiff rice paper in until soft.  The packages will have directions for preparation.  I like to let the water cool down a touch, as the wraps seem to be easier to handle, and less prone to sticking to itself.
Rice Ingredients:
1 tbsp oil
1 garlic clove, minced
1 onion, finely chopped
1 cup rice
1/2 tsp turmeric
6 cups boiling water
Heat oil over medium-high heat, add garlic & onions, sautee until soft and fragrant.
Stir in rice & turmeric.  Cook for ten minutes, stirring regularly.
Add water, boil until soft (15 mins-ish). Drain, allow to cool, serve in a bowl beside veggies.
Spicy Peanut Sauce Ingredients:
  • ½ cup smooth peanut butter
  • 1 tbsp brown sugar
  • 4 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 garlic clove, minced
  • 1 cayenne pepper
  • 2 tsp green curry paste
  • 1 tbsp sesame oil
  • 2 tbsp lime juice
  • Water



Place sesame oil in a small pot over medium heat.  Sautee garlic until fragrant.  Stir in curry paste and allow to simmer for about 3-5 minutes, stirring occasionally (until curry is hot throughout and visibly softened). In the mean time, whisk together peanut butter, brown sugar, hoisin sauce, soy sauce, and cayenne pepper.

Once curry paste is hot turn element down to low heat.  Whisk in peanut butter mixture over heat for about 1 minute.  Remove from heat, stir in lime juice.  Whisk in water for desired thickness.  For this recipe (vs a chicken satay recipe) I like the sauce quite thin, which seems to lend better, texturally, to the thin wraps and delicate vegetable flavours. I like to drizzle both the peanut sauce and soy sauce into the wrap before I roll it up, however dipping can be fun, too!


Wine Pairing: Argentinian Sauvignon Blanc.  Normally, I’m not a huge fan of South American whites.  I know, I know, very definitive of me.  I just find them lacking in flavour.  *However*, normally I order very heavy dishes when at a restaurant (think cream sauces, steaks, often together).  But, with this dish, it’s the perfect sip after the light, yet flavourful meal.


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