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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Here is a taste of Thailand - ancient, delicious, unique, healthy - and fun!! Ingredients:
15 -20 small round rice paper sheets (dried) |
1 1/2 cups vermicelli, cooked, run through with cold water, and drained |
3/4 cup cooked shrimp (fresh or frozen) |
1 cup bean sprouts |
1/2 cup fresh thai holy basil or 1/2 cup sweet basil, roughly chopped |
1/2 cup fresh coriander, roughly chopped |
1/4 cup shredded carrot |
3 spring onions, finely sliced on the bias |
1 tablespoon soy sauce |
1 tablespoon rice vinegar |
1 tablespoon fish sauce or 1 tablespoon squid sauce |
1 cup fresh-tasting dry roasted peanuts, unsalted |
1/3 cup water |
2 garlic cloves, minced |
1/2 teaspoon dark soy sauce |
2 teaspoons sesame oil |
2 tablespoons brown sugar |
2 tablespoons fish sauce |
1/2 teaspoon tamarind paste or 1/2 tablespoon lime juice |
1/2 teaspoon cayenne pepper or 1 teaspoon thai sweet chili sauce |
1/3 cup coconut milk |
Directions:
1. Toss all ingredients together in a bowl, except rice wrappers.
2. Fill a large bowl with hot water, (but not too hot, as you'll be dipping your fingers in it).
3. Start by submerging one wrapper into the water. It should soften after 30 seconds.
4. Remove and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
5. Place a heaping Tablespoon of roll ingredients toward the bottom of the wrap. Spread out the ingredients horizontally. Iin the shape of the roll).
6. Fold the sides of the wrapper over the ingredients, and then bring up the bottom. Tuck the bottom around the ingredients and roll to the top of the wrapper. To secure, wet it with a little water and press (like sealing an envelope).
7. To serve, place your platter or bowl of rolls on the table olong with the dipping sauce. Eat with your fingers. (and lots of napkins!).
8. DIPPING SAUCE:.
9. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
10. Do a taste test, adding more fish sauce if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add more sugar.
11. Serve warm or at room temperature as a dip with fresh veggies, with chicken or beef satay, fresh spring rolls, or other Asian finger foods. Or mix noodles to create a Thai-style noodle dish or cold noodle salad.
12. (This sauce will thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise, it stores well if kept covered in the refrigerator - keeps up to 2 weeks or freeze.).
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