Last year I mentioned some of our Holiday Traditions but I never shared my recipe for the yummy Salad Spring Rolls that we make most every year for Thanksgiving. They are so delicious I actually get a craving for them and the peanut sauce is really yummy over rice noodles too!Peanut Chile Dressing
- 1 Cup good peanut butter
- 1 T honey
- 1 Cup boiling water
- 6 tablespoons cider or unseasoned rice vinegar
- 2 tsp minced garlic
- 1 T Chinese sesame oil
- 1 T Soy sauce
- 1 tsp salt (I omit)
- 1 small (2 inch) serrano chile, minced (seeding optional for milder)
Place peanut butter and honey in a medium- sized bowl. Add about 1/2 cup of the boiling water and mash with a spoon until uniform. Add the remaining water and ingredients, stir until well blended. Store in a tightly covered container in the fridge(will keep well for weeks) Whisk vigorously from the bottom before using.
- 12 round (8-9 inch diameter) or 24 square rice paper wrappers
- 6-8 leaves romaine, cut into very thin strips
- 1 C mung bean sprouts
- 1 large carrot, julienned or shredded
- 1/3 C cilantro leaves
- 1/3 C mint leaves
- 1 C firm tofu, cut into thin strips (about 6 oz.)
- 1/4 C peanuts, minced
- Peanut chile dressing
I can find the rice paper wrappers in the Asian section of my grocery store but you may have to look at a specialty store or Asian grocer. You can improvise really any small cut veggies that you have on hand.
Fill a pie pan with lukewarm water. Place rice paper wrappers in the water one at a time in the water for a few seconds, then tranasfer to a dinner plate. Lightly moisten a paper towel and lay on top of the wrapper. Continue layering covering the last wrapper with a paper towel and set aside. (The paper towels keep the rice papers from sticking irreparably to themselves or each other.)
In a large bowl combine all veggies, tofu and peanuts with about 1/4 C Peanut Chile Dressing and gently toss. Place about 1/4 - 1/3 C on the half of the wrapper that is closest to you. Fold in the sides and gently roll up and transfer to serving plate. Repeat for all rice paper and salad mixture.
Store in the refrigerator or at room temperature tightly covered with plastic wrap. The recipe says they will keep for up to one day but I think they are best eaten within a few hours.
Serve with peanut chile dressing for dipping and you can just devour them whole (hee, hee) or slice diagonally in half for a nice presentation. Enjoy!!! I can't wait for Thursday now!!!!
Have a Happy Thanksgiving!