Wednesday, March 7, 2012

Thai Shrimp Fresh Spring Rolls

by Julie Drinkwater

1 pkg spring roll rice paper wrappers
1 bunch bean thread noodles
1 cucumber peeled, seeded and cut julienned
1/2 lb small cooked shrimp, cut in half
4 Tbls cilantro chopped
2 Tbls mint chopped
4 cups shredded cabbage
1 carrot cut julienned
1 bunch scallions cut in skinny strips lengthwise and about 2" long
Large bowl of hot water

Soak bean thread noodles, drain and set aside.  Chop cucumber, carrot, cabbage, herbs, scallion and shrimp and layout on workspace. Place one wrapper at a time into pan of water. Let rest until it is soft.  Lay wrapper onto workspace and place a few of everything onto wrapper in the same direction. I start with shredded cabbage, approx 1 Tbls bean thread noodles, cucumber, carrots, herbs, onions, and shrimp.  Fold sides in and then roll up.

Peanut Curry Sauce

1/2 can Lite coconut milk
3/4 cup peanut butter
1 Tbls Red curry paste
1 Tbls fish sauce
1 Tbls lime juice
1 Tbls crushed garlic
1 Tbls chili sauce

Mix all ingredients.  Add more coconut milk to desired consistency for spooning onto rolls.

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