Thai Spring Rolls and Peanut Sauce
Posted at: 05/25/2010 7:18 AM
| Updated at: 05/25/2010 5:54 PM
Fresh Spring Rolls With True Thai Peanut Sauce
By Arlene Coco
Yields 6 portions
Ingredients:
8 Rice papers 8 inch round (have extra in case they tear)
1 head red leaf lettuce leaves
2 cups rice vermicelli, soaked in hot water for 10 minutes, drained
1 cup shredded carrots
1 English Cucumber cut in long thin strips about 4 inches long
1 cup peanut sauce (recipe to follow)
Instructions
Set up a salad rolling “station.” Fill a large mixing bowl with hot water. Dip the rice paper in the bowl of water for about 20 seconds, when it just starts to turn soft, pull it out of the water and place on a cutting board.
Line the rice paper with lettuce leaves, rice noodles, carrots and cucumber. Roll the mixture in the rice paper, tucking it tight as you roll. When you get half way, start tucking the sides towards the middle and roll burrito style.
Roll until the end of the rice paper and let the rolls sit 10 minutes before cutting in half.
True Thai Peanut Sauce
This recipe comes from Chef Nee of Xanadu 2008 Resort in Thailand
Makes 1 ½ cups
1 cup unsalted peanuts
½ cup sweet chili sauce
¼ teaspoon ground Thai chili powder or Southwester chili powder
2 Tablespoons slice green onions
1 Tablespoon lime juice
3 Tablespoons chopped fresh cilantro
¼ cup hot water
1 Tablespoon fresh mint leaves, chopped
In a large mortar and pestle or a food processor, grind nuts until small, until the size of ice cream topping. Add green onions, and mash or process until falling apart. Add sweet chili sauce, chili powder, lime juice and chopped cilantro. Add hot water to thin out to the consistency of sauce. Tear mint leaves in pieces and add to mixture. Stir and serve with fresh spring rolls or fried eggrolls.
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