"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thai Spring Rolls Recipe

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This recipe for Thai Spring Rolls, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Albaneze

Category:
Category:

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

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 .

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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