Fresh Thai Salad Rolls
carrots, cut into small matchsticks
cucumber, cut into small matchsticks
rice vermicelli (size XS; I found some from Jiangxi Province in China, where Ellie was born!), cook/soften in hot water, ten rinse, let cool, and chop
mixed salad greens, chopped (I used some from my garden, which has been loving our cool early summer)
scallions (green onions), diced
I tossed the above four ingredients (vermicelli through scallions) with the following light dressing:
1 Tbs soy sauce
1 Tbs rice vinegar
a little less than 1 Tbs fish sauce
a pinch of brown sugar
rice paper (banh trang; I used medium size, 25cm)
Soak the rice paper in warm water. Put on some of the greens mixture. Layer on some carrots and cukes. Roll up carefully.
|Salad Roll prep|
|Assembling salad roll|
The amounts are approximate, as I wanted it a little thinner so kept adding a little more water, coconut milk, lime juice, and soy sauce to thin it out and get the taste I wanted.
1 C creamy peanut butter
1/2 C coconut milk
3 Tbs water
2 Tbs soy sauce
1 Tbs fish sauce
hot sauce (I used about 1 tsp chili garlic sauce, because that's what I had; use up to 1Tbs hot sauce of your choosing, depending on how spicy you like it)
1 Tbs fresh ginger, chopped
3 cloves garlic, chopped
Put it all in a food processor and puree until smooth.
Add some chopped cilantro just before serving, or as a garnish.