Asian Spring Rolls
3 tablespoons lime juice
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon salt
3 ounces uncooked Asian rice noodles
1 large carrot, grated
1 medium cucumber, peeled, seeded and julienned
1 medium jalapeno pepper, seeded and chopped
1/3 cup chopped dry roasted peanuts
8 spring roll wrappers or rice papers (8 inches)
1/2 cup loosely packed fresh cilantro
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil
1/4 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons tomato paste
1/2 cup hot water
In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water. Transfer to a bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside.
Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends. Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving.
In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.