Ingredients with Measurements:
- 8 oz rice noodles
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 1/4 cup chopped cilantro
- 8 rice paper wrappers
Special equipment needed:
- Large bowl
- Plate
- Cutting board
- Sharp knife
- Saucepan
Step-by-step instructions:
1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a saucepan, combine the coconut milk, red curry paste, soy sauce, brown sugar, garlic powder, and ginger powder. Cook over medium heat for 5 minutes, stirring occasionally.
3. Add the sliced red bell pepper and carrot to the saucepan and cook for an additional 5 minutes, until the vegetables are tender.
4. Remove the saucepan from the heat and stir in the chopped cilantro.
5. Fill a large bowl with warm water. Dip a rice paper wrapper into the water for 10-15 seconds, until it is pliable.
6. Place the rice paper wrapper on a plate and add a spoonful of the cooked rice noodles to the center of the wrapper.
7. Top the rice noodles with a spoonful of the coconut curry mixture.
8. Fold the sides of the rice paper wrapper over the filling, then roll up tightly.
9. Repeat with the remaining rice paper wrappers and filling.
10. Serve the Coconut Curry Rice Noodle Rolls immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 8g
Carbohydrates: 50g
Protein: 5g
Sodium: 450mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Red bell pepper can be substituted with green bell pepper or yellow bell pepper.
- Carrot can be substituted with zucchini or cucumber.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add cooked shrimp or tofu to the filling for extra protein.
- Use different vegetables, such as sliced mushrooms or bean sprouts.
- Add chopped peanuts or cashews to the filling for extra crunch.
Tips and tricks:
- Make sure the rice paper wrappers are completely submerged in the water to prevent them from tearing.
- Don't overfill the rice paper wrappers, as they may burst open during rolling.
- Serve the Coconut Curry Rice Noodle Rolls with extra sauce for dipping.
Storage instructions:
The Coconut Curry Rice Noodle Rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the Coconut Curry Rice Noodle Rolls, place them in a steamer basket over boiling water for 2-3 minutes, until heated through.
Presentation ideas:
Arrange the Coconut Curry Rice Noodle Rolls on a platter and garnish with chopped cilantro and sliced red chili peppers.
Garnishes:
Chopped cilantro, sliced red chili peppers, chopped peanuts or cashews.
Pairings:
Serve the Coconut Curry Rice Noodle Rolls with a side of steamed vegetables or a green salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, mixed green salad.
Troubleshooting advice:
- If the rice paper wrappers are too sticky, try using cooler water to soak them.
- If the rice paper wrappers tear, try using two wrappers instead of one.
Food safety advice:
Make sure to cook the vegetables and coconut curry mixture thoroughly to prevent foodborne illness.
Food history:
Rice paper wrappers are a traditional Vietnamese ingredient used in many dishes, including spring rolls and rice noodle rolls.
Flavor profiles:
The Coconut Curry Rice Noodle Rolls have a spicy and creamy flavor, with a hint of sweetness from the brown sugar.
Serving suggestions:
Serve the Coconut Curry Rice Noodle Rolls as an appetizer or light meal.
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Region: Thai