2tspsoy sauce (traditionally brewed preferred see note below)
½tsptoasted sesame oil
2tspfresh lime juice
1tbspminced ginger
Fresh Rolls:
2.25ozthin rice noodles
12 small or 6 large rice paper sheets
1 large carrots, julienned (46g)
¾small cucumber, julienned (137g)
4.50ozfirm or extra firm tofu, julienned (preferably traditionally made preferred see note below)
a few lettuce leaves, torn or cut into smaller pieces
fresh mint, minced (optional)
Recipe-
1
For the peanut sauce, combine all the ingredients in a food processor or blender and blend till smooth. Transfer to a serving dish, bowl, jar, or other container and place in refrigerator to cool.
2
For the fresh rolls, bring some water to a boil in a pot over high heat. Then add noddles and cook for 4 mins. Once done, drain, rinse with cool water, drain again, and set aside.
3
Heat some water and pour it into a shallow dish wide enough to fit your rice paper sheets. Dip a rice paper sheet into the water for a few seconds then remove. The goal of this is to soften it enough for you to roll it, but not so much that it is hard to move without it sticking together and jumbling into a messy ball. The hotter the water, the quicker it will soften so beware of that.
4
After dipping the rice paper in water, transfer it to a cutting board. Place some rice noodles, a few carrot strips, a few cucumber strips, a few tofu strips, some lettuce, and a little mint if using. If you are using a large rice paper you will be making two fresh rolls at once so put more of the filling in. If you are using the small rice papers you will just be making one at a time. Then roll your fresh roll up like a burrito. If you are using large rice papers, cut your fresh roll in half. If you are using small rice papers you do not need to cut it. Repeat until you have used up all your ingredients, or have your desired number of fresh rolls. This recipes makes about 12 rolls and enough peanut sauce for all the rolls. This would serve about 3 people as a light meal and 6 people as an appetizer or side dish. Leftovers also keep well in the fridge.
5
Serve your fresh rolls with the peanut sauce as a meal or side dish to a nice Thai curry or soup and enjoy!
Ingredients
Ingredients-
Peanut Sauce:
¼cup canned coconut milk
1tbspThai red chili paste
¼cup unsalted peanut butter
2tspsoy sauce (traditionally brewed preferred see note below)
½tsptoasted sesame oil
2tspfresh lime juice
1tbspminced ginger
Fresh Rolls:
2.25ozthin rice noodles
12 small or 6 large rice paper sheets
1 large carrots, julienned (46g)
¾small cucumber, julienned (137g)
4.50ozfirm or extra firm tofu, julienned (preferably traditionally made preferred see note below)
a few lettuce leaves, torn or cut into smaller pieces
fresh mint, minced (optional)
Directions
Recipe-
1
For the peanut sauce, combine all the ingredients in a food processor or blender and blend till smooth. Transfer to a serving dish, bowl, jar, or other container and place in refrigerator to cool.
2
For the fresh rolls, bring some water to a boil in a pot over high heat. Then add noddles and cook for 4 mins. Once done, drain, rinse with cool water, drain again, and set aside.
3
Heat some water and pour it into a shallow dish wide enough to fit your rice paper sheets. Dip a rice paper sheet into the water for a few seconds then remove. The goal of this is to soften it enough for you to roll it, but not so much that it is hard to move without it sticking together and jumbling into a messy ball. The hotter the water, the quicker it will soften so beware of that.
4
After dipping the rice paper in water, transfer it to a cutting board. Place some rice noodles, a few carrot strips, a few cucumber strips, a few tofu strips, some lettuce, and a little mint if using. If you are using a large rice paper you will be making two fresh rolls at once so put more of the filling in. If you are using the small rice papers you will just be making one at a time. Then roll your fresh roll up like a burrito. If you are using large rice papers, cut your fresh roll in half. If you are using small rice papers you do not need to cut it. Repeat until you have used up all your ingredients, or have your desired number of fresh rolls. This recipes makes about 12 rolls and enough peanut sauce for all the rolls. This would serve about 3 people as a light meal and 6 people as an appetizer or side dish. Leftovers also keep well in the fridge.
5
Serve your fresh rolls with the peanut sauce as a meal or side dish to a nice Thai curry or soup and enjoy!
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
