Tuesday, June 22, 2010

Fresh Rolls

Fresh rolls are one of my all time favorite things in the world because you can literally put ANYTHING in them! The rice paper wraps can be a bit tricky to deal with at first, but after the second or third wrap you'll get into a rhythm. They are a little tedious, but VERY easy. It usually takes me around 45 mins to 1 hr to make a plate of 7-8 fresh rolls, but they are SOOO worth it.

Spicy Peanut Fresh Rolls with Chili Peanut Dipping Sauce

1 pkg rice paper wrappers

1 pkg maifun rice noodles

1 teaspoon Thai garlic chili sauce

2 tablespoons peanut butter

2 tablespoons liquid aminos (or soy if you prefer)

1 pkg baked tofu cut into thick matchsticks (I use tofu lin)

1 cucumber, peeled, seeded and cut into thick matchsticks

1 package shredded carrots

1/2 head of lettuce finely shredded

Boil water and prepare rice noodles according to package directions. I usually use 1/2 the package when I'm preparing these for 2 people. After noodles are cooked, drain water and stir in peanut butter, chili sauce and liquid aminos. You may need to add more liquid aminos to thin out the peanut butter. After all is mixed set noodles aside.

Fill small saucepan with water. Bring heat to high until water just starts to come to a boil. Pour water into a shallow bowl. Take a rice paper wrapper out of the package and dip into the water for a minute. (the hotter the water, the quicker they soften) Remove wrap from water and lay onto a plate. If you find that the wraps are taking too long to soften up, or they aren't softening up, add some more hot water to the bowl. Careful not to burn your fingers!
To begin filling, place some peanut noodles on the wrap length wise, leaving a half inch margin at one end of the wrap ( so the wrap can be easily rolled). Place three matchsticks of tofu, three matchsticks cucumber, followed by some shredded lettuce and shredded carrots. Fold the sides over onto the ends of the mixture and roll the rice paper as pictured.

Repeat until all ingredients are used. I make half the package of noodles and it usually yields about 7-8 fresh rolls. These are so satisfying on a hot summer day, when you dont feel like cooking. Minus the boiling water, they really don't require any real stove or oven action. A definite plus when its 90 degrees.

I also make a peanut dipping sauce to serve with them when they're finished.

Peanut Dipping Sauce

2 tablespoons peanut butter

2 teaspoons Thai chili sauce

2 tablespoons liquid aminos

2 tablespoons water

Mix all together until a smooth "sauce" consistency is achieved, you may need to add more water to thin it out.

Man ...Thai people really know how to eat!

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