Light of an Angel
03-01-2006, 01:22 PM
Hello dear friends :p
This recipe is one of my favourite! Thought you may like it too! :)
Thai Spring Rolls with Spicy Peanut Dipping Sauce
Unlike deep-fried spring rolls, these fresh-tasting spring rolls are uncooked. The rice wrappers are brittle and fragile when you buy them, but often soften quickly in water just prior to use. Vary the filling ingredients according to personal preference.
8 spring roll wrappers
Filling
1 cup shredded Napa cabbage
¾ cup shredded carrots
1 small red bell pepper, seeded and cut into thin strips
½ cup fresh bean sprouts
½ cup chopped fresh cilantro or Thai basil leaves
Spicy Peanut Dipping Sauce
½ cup smooth natural peanut butter
1 tblsp minced garlic
¼ cup tamari or other soy sauce
¼ water, or more as needed
1 tblsp rice vinegar
1 teaspoon Asian chili paste
1 teaspoon sugar or natural sweetener
2 tablsp finely chopped fresh cilantro leaves
1. In a small bowl or food processor combine the peanut butter, garlic, tamari, water, vinegar, chili paste and sugar until well blended. Taste and adjust the seasonings. Add more water if the sauce is too thick.
2. Use at once, or cover and refrigerate until ready to use. Stir in the cilantro just before using. Stored this sauce will keep for 4 to 5 days.
To make spring rolls
1. Dip a wrapper into a shallow bowl of warm water to soften. Remove from the water and place on a piece of plastic wrap that has been placed on a flat work surface.
2. To make the filling, arrange a small amount of each ingredient on the bottom third of the wrapper. Bring the bottom edge over the filling and fold in the sides tightly. Dab the top edge with water and roll up tightly, using the plastic wrap to help you roll. Place the roll seam side down on a serving platter. Repeat with the remaining wrappers and filling ingredients.
3. Serve the rolls with small bowls of the sauce. These spring rolls are best eaten right away but will keep for a few hours in the fridge if wrapped tightly in plastic wrap.
Enjoy!
This recipe is one of my favourite! Thought you may like it too! :)
Thai Spring Rolls with Spicy Peanut Dipping Sauce
Unlike deep-fried spring rolls, these fresh-tasting spring rolls are uncooked. The rice wrappers are brittle and fragile when you buy them, but often soften quickly in water just prior to use. Vary the filling ingredients according to personal preference.
8 spring roll wrappers
Filling
1 cup shredded Napa cabbage
¾ cup shredded carrots
1 small red bell pepper, seeded and cut into thin strips
½ cup fresh bean sprouts
½ cup chopped fresh cilantro or Thai basil leaves
Spicy Peanut Dipping Sauce
½ cup smooth natural peanut butter
1 tblsp minced garlic
¼ cup tamari or other soy sauce
¼ water, or more as needed
1 tblsp rice vinegar
1 teaspoon Asian chili paste
1 teaspoon sugar or natural sweetener
2 tablsp finely chopped fresh cilantro leaves
1. In a small bowl or food processor combine the peanut butter, garlic, tamari, water, vinegar, chili paste and sugar until well blended. Taste and adjust the seasonings. Add more water if the sauce is too thick.
2. Use at once, or cover and refrigerate until ready to use. Stir in the cilantro just before using. Stored this sauce will keep for 4 to 5 days.
To make spring rolls
1. Dip a wrapper into a shallow bowl of warm water to soften. Remove from the water and place on a piece of plastic wrap that has been placed on a flat work surface.
2. To make the filling, arrange a small amount of each ingredient on the bottom third of the wrapper. Bring the bottom edge over the filling and fold in the sides tightly. Dab the top edge with water and roll up tightly, using the plastic wrap to help you roll. Place the roll seam side down on a serving platter. Repeat with the remaining wrappers and filling ingredients.
3. Serve the rolls with small bowls of the sauce. These spring rolls are best eaten right away but will keep for a few hours in the fridge if wrapped tightly in plastic wrap.
Enjoy!