Fresh Spring Rolls with True Thai Peanut Sauce
This recipe hails from Chef Nee of Xanadu 2008 Resort in Thailand. She is a culinary wizard in the kitchen. I had the privilege of cooking with her while I was staying there.
Ingredients:
| 8 | rice paper wrappers |
| 1 head | red leaf lettuce leaves |
| 1 cup | shredded carrot |
| 1 each | sliced avocado |
| 3 cups | shredded cabbage |
| 1 cup | fresh cilantro leaves only |
| 1 | english cucumber cut in long thin strips about 4 inches long |
| 8 ounces | cooked shrimp |
| sweet chili sauce | |
| 1 cup | peanut sauce (recipe to follow) |
| True Thai Peanut Sauce | |
| 1 cup | unsalted peanuts |
| 1/2 cup | sweet chili sauce |
| 1/4 teaspoon | ground thai chili powder or southwestern chili powder |
| 2 tablespoons | slice green onions |
| 1 tablespoon | lime juice |
| 3 tablespoons | chopped fresh cilantro |
| 1/4 cup | hot water |
| 1 tablespoon | fresh mint leaves, chopped |
Directions:
For Spring Rolls:
Set up a salad rolling “station� Fill a large mixing bowl with hot water. Dip the rice paper in the bowl of water for about 10 seconds, when it just starts to turn soft, pull it out of the water and place on a wet towel on the counter.
Line the rice paper with lettuce leaves, avocado carrots, cilantro, shrimp, cabbage and cucumber. Roll the mixture in the rice paper, starting from the bottom, tightly tucking it as you roll. When you get half way, start tucking the sides towards the middle and roll burrito style.
Roll until the end of the rice paper and let the rolls sit 10 minutes before cutting in half.
For Peanut Sauce:
In a large mortar and pestle or a food processor, grind nuts until small, until the size of ice cream topping. Add green onions, and mash or process until falling apart. Add sweet chili sauce, chili powder, lime juice and chopped cilantro. Add hot water to thin out to the consistency of sauce. Tear mint leaves in pieces and add to mixture. Stir and serve with Fresh spring rolls. Makes 1 1/2 cups.
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