Cuisinart SSL-100, Instruction And Recipe Booklet

Page: 15 / 53

15
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 ¾ cup sauce, 24 summer rolls
1. Put all of the Peanut Dipping Sauce ingredients into the small
bowl of a Cuisinart ® Food Processor or Chopper. Process
until completely smooth and homogenous. Transfer to a
small serving bowl, cover and refrigerate until ready to use.
2. Assemble the Cuisinart ® PrepExpress™ with the 3.0mm
Shred/Spaghetti Cone and Straight Feed Tube. Spiralize the
daikon. 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 malleable, 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. Repeat with remaining rice papers.
8. Serve with the Peanut Dipping Sauce.
Nutritional information per serving (1 summer roll): Calories 49
(32% from fat) • carb. 8g • pro. 1g • fat 2g • sat. fat 0g
chol. 0mg • sod. 76mg • calc. 18mg • fi ber 2g
Nutritional information per serving (½ tablespoon peanut
dipping sauce): Calories 28 (30% from fat) • carb. 5g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 136mg • calc. 28mg
• fi ber 0g
P
EANUT
D
IPPING
S
AUCE
½
CUP HOISIN SAUCE
3
TABLESPOONS CREAMY PEANUT
BUTTER
1
TABLESPOON WATER
1
TEASPOON SOY SAUCE
,
REDUCED
SODIUM
1
VERY SMALL GARLIC CLOVE
1 ½-
INCH PIECE FRESH GINGER
,
PEELED
½
TO
1
TEASPOON HOT CHILI SAUCE
½
TEASPOON FRESH LIME JUICE
S
UMMER
R
OLLS
1
LARGE DAIKON
(12
OUNCES
),
PEELED
½
LARGE SEEDLESS CUCUMBER
,
TRIMMED
1
FIRM MANGO
,
PITTED AND CUT TO
FIT
A
NGLED
F
EED
T
UBE
2
FIRM AVOCADOS
,
HALVED
,
PITTED
AND FLESH SCOOPED OUT
1
LARGE CARROT
,
PEELED
24
RICE PAPER ROUNDS
W
ARM WATER
,
FOR ASSEMBLING
10
SPRIGS FRESH MINT
10
SPRIGS FRESH CILANTRO
1
LIME
½
TEASPOON KOSHER SALT