Thai Spring Rolls (serve w/Thai Peanut Sauce, recipe follows) 

8 servings

 

16-24 medium shrimp (peeled, shelled and deveined)

4 ounces of rice stick noodles, prepared according to package directions

8 rice wrappers 

 

1 cup shredded cabbage

1/3 cup grated carrots

1/4 cup sliced green onion

1/4 cup sesame seeds

OPT.: 1/2-1 tsp. sesame oil

2-3 cilantro leaves per roll 

 

Mix together cabbage, carrots, green onion, sesame seeds and sesame oil. You can either add the cooked rice stick noodles in or keep them separate.

 

To prepare the rice wrappers, wet them on either side with warm water. Do NOT soak them or they will turn into rice goo. Lay them on your work area. Lay your cilantro leaves down first in a row down the center; top with 2 or 3 shrimp, then add 1/8 of the noodles and put 1/8 of the vegetable mixture on top. Fold over either end on top of the filling and then roll the wrapper up. This takes a little practice, but you’ll get the hang of it.

 

Thai Peanut Sauce

8 servings

 

3/4 cup creamy peanut butter

1/3 cup water

3 Tbsp. hoisin sauce

2 Tbsp. lime juice

4 1/2 tsp. soy sauce

1 Tbsp. sugar

2 1/4 tsp. chili-garlic paste

1 minced garlic clove

1/2 tsp. sesame oil

 

Place all ingredients in a medium bowl and stir well to combine. You may find that you will need to add more water to thin the sauce, especially after it’s refrigerated. You can adjust the heat by adding more chili-garlic paste, but do it gradually. Enjoy with Thai Fresh Spring Rolls!