1 package Rice Vermicelli noodle for spring rolls (look for photo on package) 22 cm rice paper circles 4 carrots, shredded Marinated tofu, Field Roast Sausages, deli meat or shrimp Mint, cilantro, lettuce, bean sprouts 2 9” round cake pans filled with warm water (for 4 people)
Dip rice paper in water, then lay flat on plate. Fill with toppings you like. Roll like a burrito. Eat. :) Spicy Hoisin Peanut Sauce inspired by Andrea Nguyen
2 T creamy unsalted peanut butter (we used the fresh ground kind) 2 T plus 1 cup water 1 T canola or another neutral oil 1 large clove garlic, finely minced 1/4 to 1/2 tsp dried red chile flakes (omit for milder sauce) 1 tsp tomato paste 6-8 T hoisin sauce 2 T unsalted roasted peanuts, finely chopped 1 tsp sesame seeds, toasted
Whisk together the peanut butter and the 2 T water. In a small saucepan combine the oil, garlic and chile flakes over medium-low heat. When the oil is sizzling and pale yellow, add the tomato paste, breaking it up with a fork. When the oil is bright yellow-orange, pour in the 1 cup of water to stop the cooking. Increase the heat to medium and whisk in the peanut butter mixture. When the sauce begins to boil, whisk in 6 T hoisin sauce. Let the sauce cook for 1 minute and taste, adding more hoisin if necessary. Bring the sauce to a simmer, and then cook for 30 seconds or until thickened. Remove from heat and let cool, uncovered, to concentrate the flavors and thicken further.