Hand-rolled Cold Rice Paper Spring Rolls with Peanut Dipping Sauce, Lemon Lime Dipping Sauce, Chili Sauce, Hoisin Sauce
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, ThailandPreparing your ingredients does take time – lots of slicing, dicing and chopping! But…but, it’s worth every second of chopping for him as you’ll find out once you taste these delicious spring rolls. Here is a list of the ingredients that I LOVE to prepare for my spring rolls, you can suit yourself and select your favourites, oh and his favourites.
Rice paper and spring rolls were invented by the Vietnamese, but the Thai people very quickly inherited them!
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Soak rice paper in hot water, cover all areas of paper and allow softening for a minute or two.
Place lettuce on top of rice paper and then add the ingredients of your choice on the upper 2/3rds of the rice paper. Note: I like to place lettuce down on top of the rice paper as it ‘holds’ all of the ingredients together inside the rice paper. Rice paper is somewhat fragile and can tear easily, I find that the lettuce protects the rice paper. Your call though if you prefer not to use lettuce…I just happen to like nice looking spring rolls!
Fold rice paper 1/3 up from the bottom and then down from the top. Tightly and gently, roll-up from one side to the other. When rolling, be sure to roll tight, but not too tight to cause the rice paper to break. Slice your spring roll in half, place standing ‘up’ on your plate. Select your dipping sauce, pour into a little dipping sauce dish if you have one and dip away and enjoy the crunch, the amazing blend of flavours!
Place liquids, zest, garlic and sugar in a small saucepan and bring to a boil. Once boiling, turn the heat down to simmer and add the coriander, peanuts and peppers. Mix well and take off the heat. Ready to serve!
Place all ingredients into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
Remove from heat, mix in chopped peanuts, if using, and serve immediately. The sauce can be stored in the refrigerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.
Blend all ingredients together at the last minute just prior to serving. No need to heat, just stir well to dissolve the sugar and serve!
Mix together and bring to a boil…cool and serve.
To prepare the vegetables, finely slice into matchstick size, about an inch in length (base how much according to your tastes!)
I like to place lettuce down on top of the rice paper as it ‘holds’ all of the ingredients together inside the rice paper. Rice paper is somewhat fragile and can tear easily, I find that the lettuce protects the rice paper. Your call though if you prefer not to use lettuce…I just happen to like nice looking spring rolls!
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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients
Directions
Soak rice paper in hot water, cover all areas of paper and allow softening for a minute or two.
Place lettuce on top of rice paper and then add the ingredients of your choice on the upper 2/3rds of the rice paper. Note: I like to place lettuce down on top of the rice paper as it ‘holds’ all of the ingredients together inside the rice paper. Rice paper is somewhat fragile and can tear easily, I find that the lettuce protects the rice paper. Your call though if you prefer not to use lettuce…I just happen to like nice looking spring rolls!
Fold rice paper 1/3 up from the bottom and then down from the top. Tightly and gently, roll-up from one side to the other. When rolling, be sure to roll tight, but not too tight to cause the rice paper to break. Slice your spring roll in half, place standing ‘up’ on your plate. Select your dipping sauce, pour into a little dipping sauce dish if you have one and dip away and enjoy the crunch, the amazing blend of flavours!
Place liquids, zest, garlic and sugar in a small saucepan and bring to a boil. Once boiling, turn the heat down to simmer and add the coriander, peanuts and peppers. Mix well and take off the heat. Ready to serve!
Place all ingredients into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
Remove from heat, mix in chopped peanuts, if using, and serve immediately. The sauce can be stored in the refrigerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.
Blend all ingredients together at the last minute just prior to serving. No need to heat, just stir well to dissolve the sugar and serve!
Mix together and bring to a boil…cool and serve.
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