Thai Summer Rolls (serve w/Sweet Chili Sauce, recipe follows)

Serves 8

 

2 ounces rice vermicelli, cooked according to package

1+ tsp dark sesame oil

1 cup bean sprouts

1 cup carrots, matchstick size

1/3 cup fresh mint, chopped

1/3 cup fresh basil, chopped

8 large red leaf lettuce

4 Tbsp. roasted peanuts, coarsely chopped

sesame seeds

1/2 red bell pepper, in 2 inch long thin slices

2-3 Persian cucumbers, matchstick size

2 green onions, thinly sliced

1 jalapeno, finely chopped

1 tsp. salt

8 rice wrappers

OPT.: 2-3 cilantro leaves per roll 

OPT.: 16 medium shrimp (cooked, shelled and deveined)

 

In a small bowl, toss the cooked vermicelli with the sesame oil. Combine the bean sprouts, carrots, mint, basil, leaf lettuce, peanuts, bell pepper, cucumber, onions, jalapeño and salt. Add the noodles and using your hands mix-in with the rest of the ingredients. You can add more sesame oil, if desired. (We love the flavor!) 

 

Now you’re ready for the rice wrappers—just a warning—the first time I used them I carefully followed the directions and ended up with a mess of rice goo. So, here’s what I do now: Wet one rice wrapper on both sides with warm water, but do not SOAK! Lay the wrapper on your board. 

 

If you’re adding cilantro leaves, lay 2-3 down centered in a row; add 2 shrimp and then 1/8th of the filling. By now you’ll notice your wrapper is soft and pliable. Fold over each end on top of the filling and then carefully roll up your Summer Roll. It takes a little practice, so be patient! Soon yours will like like the ones in the picture….

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Sweet Chili Sauce

8 servings

 

1/2 cup rice vinegar

2/3 cup water

1/2 cup sugar

1/2 tsp. salt

2 tsp. minced garlic

2-3 Tbsp. chile paste

1/2 tsp. crushed red pepper

1 1/3 Tbsp. cornstarch

 

Mix all ingredients in a small saucepan. Bring to a boil stirring constantly. Cook until sauce thickens and becomes clear.