- Average
- Average budget
Ingredients
- 1 pkg rice wrappers
- 1 1/2 C rice vermicelli noodles, cooked and rinsed in cold water
- 3/4 C cooked shrimp, chicken or baked tofu
- 1 C bean sprouts
- 1/2 C fresh thai basil
- 1/2 C fresh coriander, roughly chopped
- 1/4 C shredded carrot
- 3 spring onions
- Thai Peanut Sauce:
- 1 C dry-roasted peanuts, unsalted
- 1/3 C water
- 2 cloves garlic, minced
- 1/2 tsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1/2 tbsp lime juice
- 1/2 tsp thai chili sauce
- 1/3 C coconut milk
Preparation
Step 1
Fill large bowl with hot water, but not too hot. Start by submerging one wrapper into the water. Let sit 30 seconds to soften. Remove and place on clean surface.
Step 2
Place veggies, vermicelli and shrimp horizontally toward the bottom of the wrap in the shape of a roll. Fold sides of the wrapper over ingredients, then bring up the bottom. Tuck the bottom around the ingredients and roll to the top of the wrapper. To secure, wet it with a little water and press.
Step 3
For peanut sauce: Place all ingredients in a blender or food processor. Blend until sauce is smooth. If you prefer a runnier sauce, add more water or coconut milk. Note: the sauce will thicken as it sits. Just add a little water or coconut milk to thin it out as needed. Will keep up to 2 weeks in fridge.
Serve with Peanut Sauce