Jun 03, 2013
Vegetable Rice Paper Spring Rolls + Homemade Hoisin Sauce
Have you ever had store-bought hoisin sauce? It’s a thick, dark, syrupy, sweet, salty, tangy explosion of flavors. But, oh my goodness, what a lot of junk in the ingredients. Among them; sugar, corn starch (GMO?), preservatives and food coloring! No thanks. My hoisin sauce doesn’t look much like the store-bought but the flavors are tremendous.
Rice paper rolls are pretty easy to make. A little time consuming though, only because of chopping all those veggies! But a fun project for a weekend. These are light, fresh and crunchy. They make a nice presentation and are a perfect appetizer or side dish to accompany an Asian meal.
~ for the rolls
- 20 rice paper wraps (find in any Asian market and often in supermarkets in the Asian section)
- 2 large carrots
- 1 red bell pepper
- 1 large cucumber
- ~ 1/4 cup cilantro leaves
- black sesame seeds and chopped green onion for garnish
~ for the hoisin sauce
- 2 TBS miso
- 2 TBS tamari
- 2 tsp peanut butter
- 1 TBS tamarind paste
- 1 TBS molasses
- 1 TBS Asian hot sauce or to taste (Sriracha works well)
- 1 tsp toasted sesame oil
- 1 garlic clove, mashed and finely minced
- ½ cup date sugar or other minimally processed sweetener
- ½ cup coconut water
- First make your hoisin sauce, mix all the ingredients together. No need to use a blender for this. Just whisk it all up!
- For the rolls, julienne the carrots, pepper and cucumber. Assemble them and the cilantro leaves in separate bowls so they are all within easy reach.
- Place a damp paper towel (doubled) on your work surface.
- Fill a bowl, large enough to accommodate the rice papers, with some pure, cool water.
- Dip each paper wrap into the water for a few seconds, then place it on the damp paper towel. Let it rest for a few more seconds and it will soften up.
- Place some of each veggie and a couple of cilantro leaves on the side of the wrap closest to you (the final roll should be about the diameter of a quarter), then fold over and, as you roll, tuck the ends in. You can leave one end open if you like. I prefer to wrap mine completely in nice, neat little packages.
- Place the rolls on your serving tray and COVER them with a damp paper towel as you finish rolling the others. You want to keep them moist until serving. Otherwise they dry out and get rubbery.
- Garnish with some black sesame seeds and chopped green onion.
Makes 20 rolls. Enjoy!