Peanut Sauce Rice Noodle Rolls Recipe

Ingredients with Measurements:
- 8 oz rice noodles
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
- 8 rice paper wrappers

Special equipment needed:
- Large bowl
- Saucepan
- Whisk
- Cutting board
- Knife
- Large plate or platter

Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and rinse with cold water.
2. In a saucepan, combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and red pepper flakes. Cook over low heat, stirring constantly, until the mixture is smooth and heated through.
3. Place the cooked rice noodles in a large bowl and pour the peanut sauce over them. Toss to coat.
4. Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 10 seconds, until it becomes pliable.
5. Place the wrapper on a clean work surface. Spoon about 1/4 cup of the noodle mixture onto the bottom third of the wrapper. Sprinkle with chopped peanuts and cilantro.
6. Fold the bottom of the wrapper up over the filling, then fold in the sides and roll up tightly.
7. Repeat with the remaining wrappers and filling.
8. Arrange the rolls on a large plate or platter and serve immediately.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Low heat
Serving size:
Makes 8 rolls

Nutritional information:
Calories: 230
Fat: 10g
Carbohydrates: 29g
Protein: 7g
Fiber: 2g
Sugar: 5g

Substitutions for ingredients:
- Almond butter or sunflower seed butter can be substituted for peanut butter.
- Tamari can be substituted for soy sauce.
- Apple cider vinegar or white wine vinegar can be substituted for rice vinegar.
- Agave nectar or maple syrup can be substituted for honey.
- Chopped cashews or almonds can be substituted for peanuts.
- Chopped parsley or basil can be substituted for cilantro.

Variations:
- Add sliced cucumber, carrot, or avocado to the filling.
- Use shrimp, chicken, or tofu instead of rice noodles.
- Add a squeeze of lime juice to the peanut sauce for extra tanginess.
- Top the rolls with a drizzle of sweet chili sauce or hoisin sauce.

Tips and tricks:
- Make sure the rice paper wrappers are fully submerged in the warm water to prevent them from tearing.
- Don't overfill the rolls or they will be difficult to roll up.
- If the peanut sauce is too thick, add a splash of water to thin it out.
- The rolls can be made ahead of time and stored in the refrigerator for up to 24 hours.

Storage instructions:
Store the rolls in an airtight container in the refrigerator for up to 24 hours.

Reheating instructions:
The rolls can be reheated in the microwave for 30 seconds or in a steamer for 1-2 minutes.

Presentation ideas:
Arrange the rolls on a platter and garnish with chopped peanuts and cilantro.

Garnishes:
Chopped peanuts and cilantro

Pairings:
Serve the rolls with a side of edamame or a cucumber salad.

Suggested side dishes:
Edamame or cucumber salad

Troubleshooting advice:
If the rice paper wrappers tear, try using two wrappers for each roll.

Food safety advice:
Make sure to cook the rice noodles thoroughly and store the rolls in the refrigerator.

Food history:
Rice noodle rolls are a popular dish in Vietnamese cuisine. They are often filled with shrimp, pork, or beef and served with a dipping sauce.

Flavor profiles:
The peanut sauce is savory and slightly sweet, while the rice noodles add a chewy texture. The chopped peanuts and cilantro add a crunchy and fresh element to the rolls.

Serving suggestions:
Serve the rolls as an appetizer or light lunch.

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Region: Thai

Taste: Savory, Nutty, Creamy, Tangy, Sweet