So a few weeks ago when I decided to make fresh rolls for the 4 international students who board with us, I used this recipe. And yes it's better than the other one I had used before! The Japanese students were particularly excited when they came home from college and saw this platter. They told me that the Japanese make something very similar to this. I served these rolls with Thai sweet chili sauce.
THAI FRESH SPRING ROLLS - for 8
1. Prepare rice noodles: Bring a few quarts of water to a boil, add 2 oz of rice vermicelli noodles and let stand for about 10 minutes or until tender. Drain the noodles and transfer to a medium size bowl.
2. Prepare veggies - Put into bowls:
(1) Shred 1 carrot.
(2) Coarsely chop 1/3 cup of peanuts
(3) Finely slice 3 green onions and put in a small bowl. (From another recipe, but I like it!)
(5) Peel and seed 1/2 of a cucumber and cut into 2" long matchstick pieces. (From another recipe, but I feel it gives a refreshing touch to these rolls)
(6) Slice 4 large red leaf lettuce leaves or Boston lettuce and put on a plate.
(7) Coarsely chop 1/2 cup of cilantro and 1/4 cup of chopped fresh peppermint.
(8) Rinse 1 cup of fresh bean sprouts.
3. Prepare lime juice mixture: Whisk together 2 1/2 T of lime juice, 1/2 T fish sugar, and 1 t sugar until the sugar dissolves. Then mix this with the following ingredients as follows:
(1) Toss 2 T of this lime juice mixture with the noodles.
(2) Toss 1 T of this lime juice mixture with the carrots, chiles, and peanuts.
(3) Toss the remaining 1 T with the cucumber sticks.
4. Prepare rice wrappers: Bring water to a boil in an electric teapot or small pan. Pour a small amount in a 9 " pie pan and put one wrapper at a time into the water. Immerse it until it is soft about 1-2 minutes. Lay the softened wrapper on a plate. You will need to continually add some of the hot water to the pan as it cools down.
5. Assemble fresh rolls--on the rice wrapper:
(1) Scatter a few mint and cilantro leaves.
(2) Put a few cucumber sticks toward the bottom of the wrapper.
(3) Top with 1 T of the carrot mixture.
(4) Add 2 T of the cut lettuce.
(5) Top with 2 1/2 T of vermicelli noodles. (Optional: You can add 2 shrimp halves if you like)
(6) Fold up the bottom 2" border of the wrapper. Then fold the left and right edges over the filling. Then roll the filling to the tope due to form a tight cylinder. (This is a lot like making a burrito)
(7) Cut each roll in quarters and serve with Hoisin sauce mixture below.
6. Prepare hoisin sauce mixture - in a small bowl put: (Recommending to make ahead)
(1) 1/2 cup of gluten free hoisin sauce and 1/2 cup Asian bean sauce and 1/4 cup water.
(2) Then stir in 1 -2 T of Asian chile-garlic sauce.
Check out some of the other curries on this blog!
Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)
Rose's Authentic Chinese Yellow Curry (From a Taiwanese friend who brought this to dinner)
Thai Salmon & Vegetables in Green Curry ( Modified recipe from Internet search)
Massaman Chicken Curry with Yams & Pineapple (Modified recipe from back of curry paste & Thai recipe)
Spectacular Chicken Panang Curry (Modified recipe from back of curry paste & recipe)
Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)
Gluten Free Thai Chicken & Pumpkin Curry (From Internet search)
Other Thai Recipes on This Blog
Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)
Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup (Modified from Internet search)
Delicious Gluten Free Thai Wraps (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup (Modified from Internet search)
Delicious Gluten Free Thai Wraps (From Internet search)
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