Traditional recipes

Papaya Spring Rolls with Peanut Sauce

Papaya Spring Rolls with Peanut Sauce


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Ingredients

  • 1/2 cup chunky peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons hot chili paste (such as sambal oelek)*
  • 24 6-inch-diameter rice paper rounds
  • 24 large fresh basil leaves
  • 48 large fresh mint leaves
  • 1 1/2 large firm but ripe papayas, halved lengthwise then crosswise, seeded, peeled, cut crosswise into 1/2-inch-thick strips
  • 1 unpeeled English hothouse cucumber, cut into1/4-inch-thick 2 1/2-inch-long strips
  • 48 small fresh cilantro sprigs

Recipe Preparation

  • Whisk first 5 ingredients in bowl. DO AHEAD Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.

  • Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. DO AHEAD Can be made 8 hours ahead. Keep chilled. Serve rolls with peanut sauce.

Recipe by Jeanne Thiel Kelley,Reviews Section

  1. For peanut sauce
    • 3 tablespoons finely chopped onion
    • 1 small garlic clove, minced
    • 3/4 teaspoon dried hot red pepper flakes
    • 1 teaspoon vegetable oil
    • 3 tablespoons water
    • 1 tablespoon creamy peanut butter
    • 1 tablespoon hoisin sauce
    • 1 teaspoon tomato paste
    • 3/4 teaspoon sugar
  2. For summer rolls
    • 1 ounce bean thread noodles (cellophane noodles)
    • 1 tablespoon seasoned rice vinegar
    • 4 (8-inch) rice-paper rounds, plus additional in case some tear
    • 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
    • 1/4 cup fresh mint leaves
    • 1/4 cup fresh basil leaves (preferably Thai)
    • 1/2 cup thinly sliced Napa cabbage
    • 1/4 cup fresh cilantro leaves
    • 1/3 cup coarsely shredded carrot (1 medium)
  1. Make sauce:
    1. Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.
    1. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.
    2. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.
    3. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.
    1. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

    DIY Chicken Papaya Spring Rolls

    Amount Per Serving Calories 501 Calories from Fat 31 % Daily Value * Total Fat 17g 27 % Saturated Fat 3.1g 16 % Cholesterol 32mg 11 % Sodium 784mg 33 % Total Carbohydrate 68g 23 % Dietary Fiber 6.5g 26 % Protein 24g 48 %

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


    This rice noodle salad is yet another healthy and tasty dish from Vietnam.

    It combines tender rice noodles, tender chicken thighs, and crunchy raw veggies and herbs.

    The raw ingredients are tossed in a classic Vietnamese condiment called nuoc cham.

    It acts as a salad dressing that carries just about every flavor profile: sweet, spicy, sour, and salty.

    The beauty of this recipe starts with the minimal use of the stove, making it a wonderful dish to prepare even during the summer.


    Spring Rolls with Thai Peanut Sauce

    STEP 1
    Soak the rice vermicelli noodles in warm water for about 5 minutes. Drain well and mix in the sesame oil and salt.

    STEP 2
    Boil the shrimp in salted water until cooked and slice in half lengthwise.

    STEP 3
    Fill a 9x14 pan with about an inch of water. To build the spring rolls, soak the rice paper in the water for about 5 seconds. Take out and lay flat on a cutting board. Lay 2 lemon basil leaves in the middle of the rice paper. Place half of shrimp on top of each basil leaves. Next put a large pinch and carrots, green papaya and noodles on top of the shrimp. To fold, fold in the left and right sides of the wrapper over the mixture. Next, fold the bottom of the wrapper up over the filling and tuck it under the filling to make it tight. Continue to roll the spring roll until you have no more wrapper. The end should stick since you soaked the paper, but if you’re having trouble just add a small amount of additional water to the end until it sticks.

    STEP 4
    Use the Peanut Sauce as a dipping sauce for the spring rolls. Enjoy!


    One of the first things I noticed during my time in Thailand was the use of fresh ingredients.

    I found so many amazing dishes that incorporate fruits and vegetables in new and exciting ways.

    Though this recipe uses green papaya &ndash which are regular papaya that is picked before they ripen &ndash I&rsquove had this with a combination of both.

    The mild, almost cucumber-like flavor of the green papaya went so well with the sweet fruit, and the palm sugar and lime dressing is a dream.


    Vegan Thai Peanut Sauce:

    To add sweetness to the sauce, I used organic agave nectar. Agave nectar has a more neutral flavor than honey. It's 1 ½ times sweeter than sugar, and about 50% sweeter than honey.

    In fact, Agave nectar is a natural sweetener derived from the core of the blue agave plant. It's used in many different foods as a healthy vegan sweetener and as a healthy sugar substitute.

    In short, its the sweetener I turn to most since keeping an eye on my health. However, feel free to use honey or sugar instead of agave nectar (but if you do I recommend using less of it).

    A homemade salad dressing like this is a great starter you can use to reverse engineer a salad or dish around it.

    Juicier vegetables with a bit of crunch like cucumbers or sugar snap peas come to mind when I taste this dressing. With it doubling as a dipping sauce it can easily be used to brighten up the taste of a platter with these or other veggies.


    Papaya Spring Rolls with Peanut Sauce - Recipes

    The first time I tried green papaya was at a Thai restaurant, it was served with sticky rice and a marinated beef dish called “Tiger Cry”. The dish itself did not blow me away, but I loved the green papaya salad. It had a tangy sweetness with a nice crunchy texture so when I spotted a green papaya at the asian market last week I was intrigued to reproduce the recipe at home.

    I originally was going to make vegetable spring rolls and a papaya salad, but then my creative button went off in my head and decided to make “green papaya spring rolls” . Results? Pretty yummers if I do say so myself and did I mention these are very nutritious and low-fat? I also made two dipping sauces to go along with it: a spicy peanut sauce and a traditional Vietnamese fish sauce.

    When choosing your green papaya, make sure you pick one that is firm with no soft spots or bruises. The flesh should be a white to light orange in color. Also, to make shredding easier for the papaya as well as the carrots for the spring rolls, I would invest in either a mandolin slicer or a Titan peeler. Yes I am referring to the infomercial product you see at 3 in the morning. My best friend gave me one for my birthday and I have to say, I use it every single day because it juliennes better than what I can do freehand.

    Ingredients for Green Papaya Salad:

    • 1 small green papaya
    • 1/2 cup peanuts, roughly chopped (salted/unsalted)
    • 1-2 cups bean sprouts
    • 1 to 2 tomatoes, cut into long thin strips
    • 1 red chili, minced (add more if you prefer a spicier flavor)
    • 3 green onions cut into ribbons
    • 1/2 cup fresh Vietnamese basil, torn
    • 1/2 cup fresh coriander, chopped
    • 1/2 teaspoon fish sauce (or soy sauce)
    • 2 tablespoon oil
    • 2 tablespoon fish sauce
    • 3 tablespoon lime juice
    • 1/2 to 1 tablespoon honey or agave

    For the papaya salad, mix all the liquid ingredients together in a bowl, make sure the honey/agave is fully dissolved. Set aside. Peel the outer skin of the papaya, halve it lengthwise and remove the seeds. Julienne the papaya, if you do not own a mandolin or the famous titan, you can use a potato peeler to create thin ribbons which you can then cut into strips. Place the papaya in a large bowl and add the sliced tomato, spring onion, chili peppers, and basil. Toss with the dressing until thoroughly incorporated and then add the chopped peanuts. Taste the salad and add any sweet,salt,or spice you think is missing. Place in refrigerator and allow to marinade for at least 30 minutes.


    Ingredients for Spring Rolls:

    • 12 square rice paper sheets
    • 3 ounces of rice vermicelli
    • 1/2 head of green,red or romaine lettuce ( about 12 leaves)
    • 1 large carrot julienne or shredded
    • 1/4 cup of Vietnamese basil, mint or coriander ( I used all 3)
    • 2-3 cups of Green Papaya Salad

    Soak the vermicelli in hot water for 10 minutes until softened. Take a large pan big enough to fit the rice wrapper and fill with warm water. You do not want your water to be extremely hot or the paper will become too soft and tear. Soak the wrapper for about 30 seconds and lay out on a clean, flat surface.

    Place your ingredients towards the bottom half of the wrapper — do not add too much or the roll will be too big! Begin with a small handful of lettuce then add the same amount of vermicelli on top. Place the carrots then the green papaya salad and top with herb mixture. Fold the bottom up, then the two side corners and continue rolling up, making sure the wrapper is kept firmly around the ingredients. With practice, you will be able to predict more precisely about how much ingredients you should put in each roll without making it too big or small.

    Ingredients for Spicy Peanut Sauce:

    • 1/4 cup of peanut butter (smooth or crunchy)
    • 3/4 cup of water
    • 1 teaspoon Sriracha
    • 1 tablespoon Hoisin Sauce
    • 1 tablespoon chopped peanuts

    Mix all ingredients together in a bowl until incorporated. If the sauce is too thick, add more water, if it is too thin, add more peanut butter. Garnish with chopped peanuts.

    Ingredients for Vietnamese Fish Sauce:

    • 1/3 cup fish sauce
    • 3 tablespoons water
    • 1/2 cup lime juice
    • 6 tablespoons of sugar
    • 1 large garlic clove, crushed, peeled, and minced
    • 1 medium shallot, crushed peeled, and minced
    • 1 Thai chili pepper, seeded, and minced

    Whisk together the fish sauce, water, lime juice and sugar in a bowl until sugar is dissolved. Add the remaining ingredients and allow to marinade for 30 minutes before serving.


    INGREDIENTS

    1/2 cup chunky peanut butter
    1/3 cup water
    2 tablespoons unseasoned rice vinegar
    2 tablespoons fish sauce
    2 teaspoons hot chile paste (such as sambal oelek)
    24 6-inch-diameter rice paper rounds
    24 large fresh basil leaves
    48 large fresh mint leaves
    1 1/2 large firm but ripe papayas, halved lengthwise then crosswise, seeded, peeled, cut crosswise into 1/2-inch-thick strips
    1 unpeeled English hothouse cucumber, cut into1/4-inch-thick 2 1/2-inch-long strips
    48 small fresh cilantro sprigs

    DIRECTIONS:

    Whisk first 5 ingredients in bowl. Do ahead: peanut sauce can be made 3 days ahead. Cover and chill. Re-whisk before serving.

    Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface.

    Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds.

    Cover with moist paper towel, then plastic wrap chill. Do ahead: can be made 8 hours ahead. Keep chilled. Serve rolls with peanut sauce.


    INGREDIENTS

    1/2 cup chunky peanut butter
    1/3 cup water
    2 tablespoons unseasoned rice vinegar
    2 tablespoons fish sauce
    2 teaspoons hot chile paste (such as sambal oelek)
    24 6-inch-diameter rice paper rounds
    24 large fresh basil leaves
    48 large fresh mint leaves
    1 1/2 large firm but ripe papayas, halved lengthwise then crosswise, seeded, peeled, cut crosswise into 1/2-inch-thick strips
    1 unpeeled English hothouse cucumber, cut into1/4-inch-thick 2 1/2-inch-long strips
    48 small fresh cilantro sprigs

    DIRECTIONS:

    Whisk first 5 ingredients in bowl. Do ahead: peanut sauce can be made 3 days ahead. Cover and chill. Re-whisk before serving.

    Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface.

    Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds.

    Cover with moist paper towel, then plastic wrap chill. Do ahead: can be made 8 hours ahead. Keep chilled. Serve rolls with peanut sauce.


    Watch the video: ΠΟΥΓΚΙΝΕΣΕΣΕΡ BY KIKIRIKOU (July 2022).


Comments:

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