Thai Spring Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Shrimps, small, cooked
Carrot, julienned
Rice vermicelli
Lettuce, 2 leaves chopped
rice wrappers (8.5 in diameter
cilantro,
mint leaves
Thai basil leaves (get at Asian store)
Sauce 1:
1/2 tsp garlic chili sauce
4 tsp fish sauce
2 T sugar
2 T fresh lime juice
1 Garlic clove, minced
1/4 C water
Peanut Sauce:
1 T massaman curry paste
1 8 Oz can coconut milk
1/2 C fresh lime juice
1/2 C Peanut Butter
1/4 C soy sauce
Red Pepper Flakes
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Directions: |
Directions:1) Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2) Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.
3) In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients
4) For sauce 1, mix ingredients in a small glass bowl until completely combined
5) For peanut sauce, put curry paste in a pan with coconut milk and peanut butter. Heat until warm and blend. Add soy sauce and lime juice. Add pepper flakes to your taste . |
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Personal
Notes: |
Personal
Notes: I think that the ingredient quantities depend on how many you are making. For two people, maybe 8 to 10 small shrimp , halved, one julienned carrot, etc. It's a lot like putting out bowls of ingredients and having everyone make their own taco.
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