COLORFUL SUMMER ROLLS WITH PEANUT DIPPING SAUCE

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Colorful Summer Rolls with Peanut Dipping Sauce image

Skip a yoga class and meditate on making this healthy (and beautiful!) dish. Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h25m

Yield 12 pieces

Number Of Ingredients 18

One 6.25-ounce package of mai fun rice noodles
1 orange bell pepper, stemmed and seeded
1 red bell pepper, stemmed and seeded
1 yellow bell pepper, stemmed and seeded
2 candy cane beets, peeled
1 large carrot
1 Persian cucumber
1/4 cup creamy peanut butter
2 tablespoons hoisin sauce
1 tablespoons chili garlic sauce
2 teaspoons toasted sesame oil
Juice of 2 limes (about 2 tablespoons)
Kosher salt
2 1/2 cups shredded cooked chicken
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped, plus 36 whole fresh leaves
4 scallions, sliced thinly
12 8-inch round rice paper wrappers (see Cook's Note)

Steps:

  • Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside.
  • Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside.
  • Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt.
  • Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated.
  • Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby.
  • Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles.
  • Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping.

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