Ingredients
2 garlic cloves, minced1/2 teaspoon crushed red pepper flakes2 teaspoons canola oil1/2 cup water1/4 cup creamy peanut butter1/4 cup hoisin sauce2 tablespoons tomato pasteROLLS:4 ounces uncooked thin rice noodles2 teaspoons hoisin sauce, optional1 medium sweet red pepper, julienned1 medium cucumber, seeded and julienned1 medium carrot, julienned12 rice papers (8 inches) or spring roll wrappers1/2 cup dry roasted peanuts, chopped1/2 cup fresh cilantro leaves, optional
Preparation
In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside.
For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables.
Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off.
Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients.
Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.
