France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

PEPPER SUMMER ROLLS (by France)

PEPPER SUMMER ROLLS (by France)

Pepper summer rolls.png

Similarly to the deliciously hot pink hummus in a previous post, this is all about contrasts in colors and textures. Here, you've got healthy summer pepper rolls wrapped in chewy rice paper & topped with crunchy sesame seeds. It's easy to make and delicious! Bon appetit!


Serves 5  l  Difficulty: medium  l  Prep time: 45min  l  Total time: 1h


INGREDIENTS

Easy Peanut Dipping Sauce

1/4 cup peanut butter

2 teaspoons soy sauce

1 clove garlic, mashed (or about                                                                                                                 1 teaspoon minced)

1-2 tablespoons warm water, or                                                                                                           more as needed

Summer Rolls

10 spring roll rice paper wrappers

3 peppers (red, yellow and green), roasted and peeled

1 ounce cooked rice noodles/rice vermicelli (optional)

1 avocado, sliced

Handful fresh cilantro (and/or mint, basil)

Sesame seeds for garnish

STEPS

1. Add all dipping sauce ingredients in a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.

2. Pour warm water into a large bowl or 9-inch square. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests) until the wrapper becomes soft. 

3. Immediately remove from the water and place flat onto a work surface such as a large cutting board. Pat the wrapper slightly dry.

4. Place a few sticks of red pepper on top of the bottom 1/3 of the rice paper. Add a small amount of noodles, a slice or two of avocado and a bit of cilantro. Remember to not overstuff the roll. Start small then add more, as needed, as you roll each one.

5. Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! You want a very tight roll. You can fold in the sides of the rice paper roll if you wish, but sometimes I don't.

6. After rolling each, place each roll on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce. 

Make ahead tip/storing: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper. Store up to 2-3 days. In terms of taste, the rolls are best served fresh the day they are made. Cover sauce tightly and store in the refrigerator for a couple days.

 
 
MELON GAZPACHO (by Maman)

MELON GAZPACHO (by Maman)

CORN & ZUCCHINI PANCAKES (by France)

CORN & ZUCCHINI PANCAKES (by France)