Papaya Spring Rolls
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
13 people added this to their Recipe Box
This recipe makes 24 servings
Papaya Spring Rolls
Ingredients
- 1/2 cup chunky peanut butter 1/2 cup chunky peanut butter
- 1/3 cup water 1/3 cup water
- 2 tbsp rice vinegar 2 tbsp rice vinegar
- 2 tbsp fish sauce 2 tbsp fish sauce
- 2 tsp hot chili paste 2 tsp hot chili paste
- 24 rice paper wrappers 24 rice paper wrappers
- 24 large fresh basil leaves 24 large fresh basil leaves
- 48 large mint leaves 48 large mint leaves
- 1-1/2 large papaya , peeled, halved and cut in matchstick size pieces1-1/2 large papaya, peeled, halved and cut in matchstick size pieces
- 1 medium English cucumber , cut in matchstick pieces1 medium English cucumber, cut in matchstick pieces
- 48 fresh cilantro leaves 48 fresh cilantro leaves
Preparation
Whisk first 5 ingredients in bowl. (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. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.
Source : Anne Chisholm
- Keywords : Appetizers; Papaya; Rice; Make-Ahead; Cucumbers;
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