Saturday, January 2, 2010

Spring Rolls with Thai Peanut Sauce

Spring Rolls with Thai Peanut Sauce
(a pain to make, but so worth it!)

2 ounces noodles, bean thread (cut into short lengths)
2 ounces mushrooms
1 tablespoon sesame oil, toasted
1 cup green cabbage, shredded
1 C bean sprouts
1/4 cup soy sauce
1/4 cup maple syrup
10 wrappers, paper spring roll
1 1/4 cups carrots, shredded
1 1/4 cups red cabbage, shredded
1/2 cup cilantro, fresh
1/2 cup basil, fresh (optional)
1/2 cup mint leaves, fresh (optional)

For dipping sauce use the sauce for Cold Sesame noodles.

Soak bean thread noodles until softened, about 10 minutes. Drain and set aside. Chop the mushrooms fine; set aside. Heat oil in a medium saucepan over medium heat. Add mushrooms, green cabbage, and bean sprouts and cook until softened, about 2 minutes. Add noodles, soy sauce, and maple syrup and cook another 2 minutes. Cool this mixture to room temperature.

Fill large bowl with warm water. Working with one rice paper wrapper at a time, soak wrapper in water until pliable, 10 to 30 seconds. Transfer wrapper to clean kitchen towel and pat dry.

Spread 2 tablespoons carrots in 1-inch-wide layer across bottom half of wrapper. Top with 2 tablespoons red cabbage, a portion of the mushroom mixture, carrots, and several leaves of each fresh herb. Fold bottom of wrapper over filling. Roll up like a burrito, folding in sides as you roll toward top of wrapper. Repeat with remaining wrappers and filling. Slice spring rolls in half on diagonal. Serve immediately with peanut sauce for dipping.

*** You could skip the cooking part and just add whatever veggies you like raw right into it. DELISH!! Great way to get your veggies in.

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