PEANUT HOISIN SAUCE FOR RICE PAPER ROLLS
We've found the perfect peanut hoisin sauce for rice paper rolls, ready in less than 5 minutes. This dipping sauce is packed with crunchy crushed peanut and a perfect sweet and salty flavour. So grab your cold rolls, summer rolls or homemade rice paper rolls and get dipping.
Provided by Wandercooks
Categories Condiment
Time 3m
Number Of Ingredients 5
Steps:
- Add the hoisin sauce, peanut butter, sesame oil and garlic into a small saucepan and gently simmer on the stove.
- Stir through water a little bit at a time until the sauce has a glossy look and a smooth, slightly runny texture.
- Taste test a few times and add more of any ingredient or water until you're satisfied with the flavour.
Nutrition Facts : Calories 338 kcal, Carbohydrate 28 g, Protein 10 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 923 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving
PEANUT-HOISIN SAUCE
Hoisin sauce tastes much better when mixed with other ingredients. This is also good as a marinade for fish, chicken, or beef. Try it with our Rice-Paper-Wrapped Salad Rolls.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine 1/2 cup water, hoisin sauce, vinegar, and onions in a small saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer until onions have softened, 7 to 9 minutes. If sauce becomes too thick, add water. Let cool. Transfer to a serving dish; top with chile paste and peanuts.
HOISIN PEANUT SAUCE
Freshly made Hoisin Peanut Sauce is easy to make and is the perfect accompaniment for fresh and healthy spring rolls. It has a sweet and salty flavor that elevates Asian dishes' flavor and is made with only a few ingredients. In just 5 minutes, you will be ready to use this delightful sauce as a dipping sauce or as an easy sauce for stirfry.
Provided by Jeri
Categories Appetizer Main Course Side Dish
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl, add Hoisin sauce, peanut butter, water, and rice vinegar.
- Mix with a whisk until smooth and creamy.
- Pour into a serving dish.
- Add chopped peanuts on top for garnish.
- Enjoy!
Nutrition Facts : Calories 120 kcal, Carbohydrate 11.8 g, Protein 3.8 g, Fat 6.9 g, SaturatedFat 1.4 g, Cholesterol 1 mg, Sodium 394 mg, Sugar 6.9 g, ServingSize 1 serving
THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE
Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
Provided by ALONGENECKER
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
- Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
- Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
- Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
- Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 29.2 g, Cholesterol 38.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 448.1 mg, Sugar 6.6 g
RICE CAKES WITH PEANUT SAUCE AND HOISIN
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you're looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
- Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
- Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
HOMEMADE HOISIN SAUCE WITH PEANUT BUTTER
Make and share this Homemade Hoisin Sauce With Peanut Butter recipe from Food.com.
Provided by cookin_nurse
Categories Sauces
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir until mixed well together!
HOISIN PEANUT DIPPING SAUCE
Made this quick and easy sauce to serve with Asian lettuce wraps. Great dipping suace for spring or summer rolls too. Inspired from the jar of hoisin sauce I've had in my fridge for way too long...
Provided by Kozmic Blues
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a bowl.
- Serve with your favorite asian spring rolls, summer rolls or lettuce wraps.
Nutrition Facts : Calories 51.4, Fat 2.7, SaturatedFat 0.5, Cholesterol 0.3, Sodium 316.5, Carbohydrate 5.7, Fiber 0.6, Sugar 3.3, Protein 1.6
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