Summer Rolls - Cuisinart PrepExpress SPI-50 Manual Del Usuario

Nutritional information per
serving (½ cup):
Calories 219 (71% from fat)
carb. 15g • pro. 1g • fat 18g
sat. fat 3g • chol. 0mg • sod. 26mg
calc. 15mg • fi ber 2g

SUMMER ROLLS

Daikon, also known as Chinese
radish or winter radish, makes
an excellent and nutritious
substitute in these rolls, which
are traditionally stuffed with
rice noodles.
Makes 24 summer rolls and
¾ cup sauce
Peanut Dipping Sauce
½ cup hoisin sauce
3 tablespoons creamy
peanut butter
1 tablespoon water
1 teaspoon soy sauce,
reduced sodium
1 very small garlic clove
1½-inch piece fresh ginger, peeled
½ to 1 teaspoon hot chili sauce
½ teaspoon fresh lime juice
Summer Rolls
1 large daikon (12 ounces),
peeled
½ large seedless cucumber,
trimmed
1 large fi rm mango,
pitted and cut to fi t angled
feed tube
2 fi rm avocados, halved,
pitted and fl esh scooped out
1 large carrot, peeled
24 rice paper rounds
Warm water, for assembling
10 sprigs fresh mint
10 sprigs fresh cilantro
1 to 2 limes
½ teaspoon kosher salt
1. Put all of the Peanut Dipping
Sauce ingredients into the small
bowl of a Cuisinart
Processor or Chopper fi tted with
the chopping blade. Process
until completely smooth and
homogenous. Transfer to a small
serving bowl, cover and refrigerate
until ready to use. Thin with water
if necessary.
2. Assemble the Cuisinart
PrepExpress
the 3.0mm Shred/Spaghetti Cone
and Straight Feed Tube. Spiralize
the daikon. Cut any extra-long
spirals with a knife or kitchen
shears. Remove and reserve.
3. Replace the Shred/Spaghetti
Cone and Straight Feed Tube
with the Slice/Ribbon Cone and
Angled Feed Tube. Slice the
cucumber; remove and reserve.
Repeat with the mango and
avocados, stopping to clean the
Cutting Cone as necessary.
4. Replace the Slice/Ribbon Cone
with the 3.0mm Shred/Spaghetti
Cone. Shred the carrot. Reserve.
5. Assemble the summer rolls by
dipping one of the rice paper
rounds into a bowl of warm water.
When the rice paper becomes
soft and pliable, remove from
water, let excess drip off and
transfer to a fl at plate. Smooth
edges to fl atten into a circle.
6. Pile a heaping tablespoon of
spiralized daikon into the center
of the rice paper. In even layers,
top with 2 cucumber slices,
3 mint leaves, 2 avocado slices,
3 mango slices, a pinch of carrot,
4 cilantro leaves, a squeeze of
lime and a very small pinch of
the salt.
7. Fold the bottom of the rice paper
over the fi lling, then fold the right
edge inward, and then the left,
and roll up from the bottom
to seal.
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