Featured in the February 2015 Issue of ‘In the Loop’
Step 1: Spring Rolls
Ingredients:
- 4 cups Finely chopped Napa cabbage
- ½ cup each Fresh mint and basil, chopped
- ½ cup Finely chopped dry-roasted peanuts
- 1 cup Finely grated carrots
- ½ package Long bean thread noodles (Prepare by following package instructions)
- 12 Large, cooked shrimp (Sliced in half)
- 12 Spring roll wrappers (Keep extra in case of breakage)
Directions:
- Place all ingredients in separate bowls and make an assembly line.
- Soak one spring roll wrapper at a time in a shallow bowl filled with warm water.
- When soft and pliable, place wrapper on a smooth working surface.
- Add each ingredient in the center, beginning with shrimp so that it will show enough. Eyeball the amount and don’t overfill.
- Fold the bottom edges of wrapper, then gently roll both sides of wrapper.
- Place finished spring rolls on a tray, covering them with a damp paper towel to keep moist.
- Cover tray with plastic and refrigerate for at least one hour.
- Cut in half with a sharp, serrated knife.
- Serve with peanut sauce (Recipe in step 2).
Step 2: Peanut Sauce
Ingredients:
- ¼ cup Light brown sugar
- ¼ cup Water
- ¼ cup Smooth peanut butter
- 6 tablespoons Reduced-sodium soy sauce
- ⅓ cup Lime juice
- ¼ teaspoon Cayenne pepper
Directions:
- In a small saucepan, heat brown sugar and water over low heat, until sugar melts.
- Turn off heat, then add peanut butter, soy sauce, lime juice and cayenne pepper and blend until smooth.
- Pour into your favourite dipping bowl.
My recommendation is to serve these with Thai Chang beer.
