Vietnamese Spring Rolls

vietnamese spring rolls & family dinners | crunchtime: "vietnamese spring rolls

Preptime - 25 minutes Serves 4

1 cucumber - julienned

2 carrots - julienned

3 radishes - julienned

1/8 red onion - thinly sliced and separated

1 lime - cut into 8 wedges each

1/2 bunch cilantro, cleaned and chopped

1 pound raw shrimp

1/2 package rice noodles

1 package rice paper

bibb lettuce leaves (optional for low carb wrap)

spicy peanut sauce (recipe below)

Roast shrimp: pat dry, toss in olive oil, salt and pepper and lie flat on sheet pan - roast for 6 minutes at 400° - let cool.

Cook rice noodles according to package directions.

Assemble ingredients on a platter and place on the table or lazy Susan. Also, bring warm bowl of water to the table for dipping in the rice paper. Serve with peanut sauce.

CooksOptions: adjust vegetables and ingredients to you family's liking. Substitute chicken for shrimp.
Ina Garten's Spicy Peanut Sauce
INA's WAY - delicious

1 T olive oil

1 T dark sesame oil

2/3 c small-diced red onion (1 small onion)

1 1/2 t minced garlic (2 cloves)

1 1/2 t minced fresh ginger root

1/4 t crushed red pepper flakes

2 T good red wine vinegar

1/4 c light brown sugar, packed

2 T soy sauce

1/2 c smooth peanut butter

1/4 c ketchup

2 T dry sherry

1 1/2 t freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip.

Yield: 1 1/2 cups

CRUNCHTIME WAY - pretty tasty, but faster and made with items that you likely have on-hand.

1 T olive oil

2/3 c small-diced red onion (1 small onion)

1 1/2 t minced garlic (2 cloves)

1/4 t crushed red pepper flakes

2 T red wine vinegar

1/4 c light brown sugar, packed

2 T soy sauce

1/2 c smooth peanut butter

1/4 c ketchup

1 1/2 t freshly squeezed lime juice (optional)

Cook the olive oil, onion, garlic, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, and lime juice; cook for 1 more minute. Cool and use as a dip.

Recipes provided by your friends at crunchtimefood.com and peanut sauce inspired by Ina Garten's satay sauce.....Many, many thanks!!!!

- Sent using Google Toolbar"