HAM ROLLS WITH SPICY PINEAPPLE SAUCE
Summer rolls are such a great appetizer because they're so satisfyingly chewy and flavorful but they're not so heavy that they'll ruin your meal. These pack an extra little surprise in the center-canned ham, a salty wonder.
Provided by Molly Yeh
Categories appetizer
Time 1h10m
Yield 10 rolls, 20 pieces
Number Of Ingredients 12
Steps:
- For the spicy pineapple sauce: Add the pineapple chunks, Thai bird chile, garlic, lime juice, brown sugar, fish sauce and ginger to a blender. Blend until combined. Transfer the mixture to a pot. Heat the mixture over medium heat. Combine the cornstarch with 2 tablespoons water in a small bowl and mix until the cornstarch is dissolved. Add to the hot pineapple mixture and stir to combine. Simmer until the mixture thickens, about 5 minutes.
- For the ham rolls: Cut the ham into 10 slices, then cut each slice into 4 matchsticks. Add the ham to a nonstick pan over medium heat and fry until golden brown. Set aside and let cool.
- Cook the vermicelli rice noodles according to the package. Rinse with cold water. Toss with 1/4 cup pineapple sauce. Set aside.
- Line a plate with a damp paper towel or parchment paper. Wet a few paper towel sheets and wring out the water. Have them standing by to cover your finished rolls. Fill a large shallow bowl with warm water. Dunk one rice wrapper in the shallow bowl of water for about 5 seconds to soften. Move to your work surface. Add 1 leaf of butter lettuce, torn in half, in the center, and top with 4 pieces of the ham, a small pile of the vermicelli noodles, red cabbage, cilantro leaves and mint leaves. Gently pull the bottom of the wrapper and roll over the filling, using your hands to tuck the filling in as you roll. Fold in each side and continue to roll tightly. Add the roll to your damp paper towel-lined plate. Cover the roll with a damp paper towel. Continue rolling until you have 10 rolls, covering with damp paper towels and keeping them separated (if the rolls touch, the wrappers will tear).
- To serve, cut each roll in half on an angle and serve with the spicy pineapple sauce.
COOL HAM ROLLS WITH PEANUT SAUCE
Posted for the March 2008 Green Eggs and Ham game in the Asian forum. From Sunset Magazine's Western Ways with Rice Paper. Rice paper, best known for making spring rolls, is often made of tapioca flour as well as rice flour. You can find it in Asian markets.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 16
Steps:
- Stir together all sauce ingredients with a wire whisk. (Alternatively, you can use your favorite sauce!).
- In another bowl, mix together ham, daikon, cilantro, and green onion.
- Brush both sides of rice paper with water; let stand until soft and pliable, about one minute.
- About one inch from one side, place about 1/3 cup of the ham mixture in a band across the rice paper; roll up tightly to enclose. (Cover and chill up to 4 hours, if done ahead.)
- To eat, place a roll on a romaine spear, garnish with a cilantro sprig, and spoon peanut sauce over top.
Nutrition Facts : Calories 97.7, Fat 7.2, SaturatedFat 1.6, Cholesterol 13.3, Sodium 165.3, Carbohydrate 3.1, Fiber 0.7, Sugar 1.7, Protein 5.7
HAM ROLLS
Make and share this Ham Rolls recipe from Food.com.
Provided by Moe Larry Cheese
Categories Lunch/Snacks
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees.
- Using a food processor, in separate batches chop the onion, ham and cheese.
- In a medium-size bowl combine the butter, poppy seeds, Worcestershire and mustard and add the onion, ham and cheese.
- Split the pans of rolls in half horizontally, leaving the sheet of bottom halves in the pan. Spread each bottom with 1/3 of the ham and cheese mixture.
- Top with the sheets of top halves and cut into individual servings by following the outline of the rolls. The rolls can be frozen at this time.
- At serving time, cover the foil pans with aluminum foil and heat through, 25 to 30 minutes (less if not frozen).
Nutrition Facts : Calories 175.8, Fat 11.5, SaturatedFat 6, Cholesterol 31.1, Sodium 329.9, Carbohydrate 11.3, Fiber 0.6, Sugar 0.8, Protein 6.7
RAINBOW SUMMER ROLLS WITH PEANUT SAUCE
Make and share this Rainbow Summer Rolls With Peanut Sauce recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For peanut sauce, chop peanuts into tiny bits and mix with vinegar, honey and salt.
- Slice and chop all the vegetables (except the thai basil and micro shiso leaves) into thin pieces (the carrots should be small, thin strips).
- Dip rice paper into warm water quickly then place on a hard surface.
- Sprinkle white sesame seeds on top of the rice paper.
- Place vegetables on the middle of the rice paper; for a better presentation, arrange it so the thai basil and micro shiso leaves are layer one, then place the thinly sliced beets and radishes, add avocado, and stack the carrots last.
- Roll the rice paper into a snug spring roll shape.
- Slice in half and serve with peanut sauce.
Nutrition Facts : Calories 201.7, Fat 12, SaturatedFat 1.7, Sodium 232.4, Carbohydrate 22.9, Fiber 4.9, Sugar 15.3, Protein 4.8
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- To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
- Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
- Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
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