Edamame and Mint Summer Rolls With Peanut Sauce
Serves 6. (Makes 12 rolls.)
Note: A Vietnamese summer roll would typically feature tofu or seafood as the protein, but here we use edamame. It's a variety of green soybean that requires no cooking or seasoning, and has a lovely, buttery crunch. Find them in the freezer section of your supermarket. By placing the edamame on the translucent rice sheet first, then piling orange carrots and red chiles on top, you create a pretty color contrast that really pops. Use whatever size wrappers you can find; shown here are summer rolls made from round tapioca wrappers. From Robin Asbell.
• 4 oz. thin rice noodles
• 1 large carrot, shredded
• 1 large red fresno chile (red jalapeño), seeded and slivered
• 1 bunch spearmint leaves, washed and dried
• 2 tbsp. rice vinegar
• 1 tbsp. sugar
• 1/2 tsp. salt
• 2 green onions, chopped
• 12 (8½-in.) rice wrappers (see Note)
• 1 c. edamame, shelled, thawed
• 1/4 c. smooth peanut butter
• 3 tbsp. hoisin sauce
• 1/4 c. water
• 1 tbsp. honey
• 1 tsp. Sriracha sauce
Put on a pot of water to cook the noodles. Combine the carrot and slivered chile in a medium bowl. Put the mint leaves in a cup.
Cook the noodles until just tender, about 3 minutes, depending on their thickness. Drain and rinse with cold water.
In a large bowl, stir the rice vinegar, sugar and salt. Add the cooked noodles and green onions; toss to mix well.
Fill a large bowl or baking pan with cool water and place next to a cutting board. Spread a smooth textured towel on the cutting board. Have a large plate ready for the finished rolls.
Dip each rice wrapper into the water and swish it just until it starts to become flexible, then place on the towel. For each roll, place about 2 tablespoons of edamame in a 2-inch-wide row across the lower third of the circle, just below the center. Cover the edamame with the carrot mixture, then mint leaves. Add about 1/4 cup of the rice noodle mixture on top.
Fold up the bottom of the round to cover the filling, then fold in the ends. Roll up from the bottom and place on the plate with the edamame side up. Place each roll on the plate, not touching the other rolls, and place a well-dampened paper towel on top of them. Wrap tightly with plastic wrap until time to serve.
To make the sauce, in a medium bowl, combine peanut butter and hoisin sauce until smooth. Stir in 1/4 cup water, honey and Sriracha sauce. Serve on the side with the summer rolls.
Nutrition information per 2 rolls:
Calories 310 Fat 8 g Sodium 500 mg
Carbohydrates 52 g Saturated fat 1 g Total sugars 10 g
Protein 9 g Cholesterol 0 mg Dietary fiber 4 g
Exchanges per serving: 2 starch, 1 ½ carb, ½ medium-fat protein, 1 fat.