Monday, September 3, 2012

Fresh Rolls


  • Rice paper (found in the dry section for oriental foods) - 2 per roll
  • Rice sticks/noodles (I used the thinnest available)
  • Lettuce
  • Carrots (julienned or shredded)
  • Veggies of your choice (cucumber, sprouts, peppers, etc.)
  • Thai basil (cilantro would be good too)
  • Shrimp or thin slices of pork or chicken (I bought pre-cooked, deveined, no tails shrimp)
      Peanut Sauce:
  • 1/2 c hoisin sauce (oriental section of grocery store)
  • 1/2 c chunky peanut butter
  • 1 T ground ginger (you can buy this pre-ground which is easy!)
  • 1 t garlic chili paste (oriental section of grocery store)
  • 1/3 c hot water

I am not even going to attempt to type the fresh roll sequence out.  But I will say that it's easy... just a little time intensive.  Better to just watch this quick youtube video and see it yourself.  Start paying attention at about 2 minutes in to see how to assemble and handle the rice paper.  I cooked the rice sticks (thin noodles), drained them and added a bit to the inside of my fresh rolls along with the veggies and shrimp.

One tip I will give you is that you need to wrap each roll twice (the video shows this) and also be sure when serving them, NOT to stack them.  Single layer only.  The rice paper is sticky and can tear when you are trying to separate them.

For the peanut sauce, just mix all ingredients together with a whisk.  I also served them with store bought sweet chili sauce too.

Very fresh and delicious!

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