Vegetable Spring Rolls With Thai Peanut Sauce Recipe

Vegetable Spring Rolls with Thai Peanut Sauce Recipe
Serves 6

16 rice paper wrappers
2 ounces bean thread noodles
1 cucumber, peeled, seeded and cut into thin strips
2 cups shredded lettuce
2 carrots, shredded
1 red bell pepper, seeded and cut into thin strips
1 bunch radishes, sliced thinly
1 cup mung bean sprouts (optional)
¼ cup fresh cilantro
16 Thai basil leaves
24 fresh mint leaves

1. Pour boiling water over the bean thread noodles. Let sit for 5 minutes. Strain and cool
2. Once you have prepped all the other ingredients, fill a vessel large enough to fit the wrappers with warm water. One by one, run the rice paper wraps through the water to moisten, and lay them on a clean work surface. The wrappers do need to soak
3. To make a wrap, place one moistened wrapper in front of you. Lay a second down so that it overlaps a little with the first and makes an “8”.
Lay a small amount of each ingredient on the wrapper closest to you. Do not overfill
4. Roll it up by first folding the end closest to you. Then fold in the sides. Continue to fold and tuck as tightly as you can until you reach the top of the second wrapper
5. To serve, slice diagonally and serve with Thai Peanut Sauce

Thai Peanut Sauce
2 cups coconut milk
½ cup smooth peanut butter
½ cup brown sugar
¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
3 tablespoons Thai red curry paste
½ medium onion, diced
2 tablespoons minced garlic
1 tablespoon minced lemon grass

1. Combine all the ingredients in a saucepan. Bring the sauce to a simmer on medium-low heat but do not let it boil
2. When the sauce begins to thicken and the oils rise to the surface, adjust the sugar, soy and vinegar if necessary. Remove from the heat and let cool

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