These spring rolls are so easy, and a perfect light dinner for a warm evening. There are different ways to tweak this, according to your family's preference.
Spring Rolls
rice paper*
rice vermicelli*
cooked shrimp, halved
carrots, julienned
cucumbers, julienned
shredded lettuce
fresh cilantro
fresh mint
*You can find these ingredients at an Asian market.
Cook vermicelli according to package instructions. Dip rice paper in warm water until they are just pliable. Layer lettuce, carrots, cucumbers, herbs, vermicelli and shrimp in middle of paper. Fold up ends and tuck tight as you roll them up. If your rice paper feels a little stiff as you roll, don't worry, it will soften up as it sits.
Thai Peanut Sauce
1/4 cup natural peanut butter, no sugar added
2 t soy sauce
1/2 t sesame oil
1T brown sugar
1T fresh lemon juice
1/4 cup coconut milk
1/4 cup water
1 clove minced garlic
* optional - 2 T red curry paste, we don't add it, because we are spice wusses.
Whisk all ingredients together in a small bowl. Pour into a saucepan and stir and heat until thickened.
No comments:
Post a Comment