[CH] Thai Salad Rolls
Shantihhh@aol.com
Mon, 27 Aug 2001 15:33:47 EDT
Great for a hot summer's day. These are such fun to make. This recipe will
make around 3 to 4 dozen. I roll them tightly place on a cookie sheet and
cover with damp paper towels or cheese cloth so they don't dry out. This is
also a fun roll your own party dish.
If preparing for your guests serve them by diagonally slicing into 3 pieces,
place on end on a plate and garnish w/cilantro sprigs if desired.
Thai Salad Rolls
8 ounces rice noodles
torn red leaf lettuce
1 cup julienned cucumber
mint
cilantro
Thai Basil
Chopped Thai Dragon Chiles
slivered Magrood (Kaffir Lime leaves) if available
bean sprouts
8 ounces shelled shrimp, boiled just until pink, cut lengthwise in half shell
& tail remove
8 ounces pork tenderloin julienned 1/2" x 21/2"
package of round 12" rice papers-available at Asian markets.
Blanch noodles for five minutes, drain and place in a bowl
Place ingredients into bowls or on a large platter. To set up your assembly
line place ingredients in this order: shrimp, pork, noodles, lettuce, bean
sprouts, herb leaves, chiles, Magroot.
I dip the rice papers one at a time into a pie plate filled with hot water to
soften them. This water when it cools must be replenished.
Assemble instructions: Place a 3 shrimp halves on the bottom third of the
moistened pliable rice paper sheet, cut side up, and top with three pieces of
pork neatly lined up. Then take a piece of lettuce and fold into a 5" long,
place on top of the pork, then place about 1 tab of the noodles, 1 tab of
bean sprouts, cucumber, then 4 or 5 leaves of mint, coriander, and Thai
Basil, then add a few chopped chiles and slivers of Magroot. Arrange the
ingredients across the rice paper not just as a clump in the center.
Now you are ready to roll! Tuck the ingredients together and with your
second, third, and fourth fingers press down on the ingredients, fold up the
bottom of the rice paper to cover them snugly, then fold over the sides
towards the center and roll. The roll will be about 1 1/2" diameter and 5
inches long.
This isn't complicated and after making one you get the feel of the amount of
each ingredient and won't need to measure. LOL
*we serve dipping sauces with spoons so you can drizzle it into the rolls.
Both are excellent and really good to use both on the same bite. LOL
Dipping Sauce
2 cloves garlic
2 to 8 Thai Bird or Thai Dragon Chiles minced
1/4 cup sugar (Date Palm is best)
1/4 cup fish sauce (nuoc nam) I like 3 Crabs Brand
1/2 cup water
1/4 cup fresh lime juice w/pulp
2 tabs finely shredded carrot for garnish.
Place garlic, nam phrik, and chiles in mortar and pound with pestle.
Combine pounded ingredients with sugar, vinegar, nouc mam, water, sugar and
lime juice, stir.
Hoisin Dipping Sauce
1/2 cup Hoisin Sauce
1/4 cup water
1/8 cup rice wine vinegar
scant 1/4 cup purred yellow onion
2+ tsp. or to taste Chile paste (Nam phrik Pao)
1 tab chopped peanuts for garnish
ENJOY!
Mary-Anne