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| recipes:starters:fresh_spring_rolls [2020/06/11 14:18] – kuhout | recipes:starters:fresh_spring_rolls [2020/06/12 11:03] (current) – kuhout | ||
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| ====== Fresh Spring Rolls ====== | ====== Fresh Spring Rolls ====== | ||
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| + | == Rolls == | ||
| + | * Rice paper | ||
| + | * Rice vermicelli noodles | ||
| + | * Iceberg lettuce (sub other crunchy lettuce) | ||
| + | * Cilantro | ||
| + | * Mint | ||
| + | * Carrot, thinly julliened | ||
| + | * Cucumber, cut into 5mm match sticks | ||
| + | * Fried tofu | ||
| == Dipping Sauce == | == Dipping Sauce == | ||
| - | * 1 cup coconut cream or milk | + | * 5 tbsp dried coconut milk (sub canned |
| + | * 1/2 cup water (omit if using canned coconut milk) | ||
| * 2 tbsp red curry paste | * 2 tbsp red curry paste | ||
| * 1/3 cup peanut butter or tahini | * 1/3 cup peanut butter or tahini | ||
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| * 1/4 cup brown sugar | * 1/4 cup brown sugar | ||
| - | Combine all ingredients in a small pot, then heat and stir until well combined. Adjust consistency with water if needed. Avoid overheating the dip, otherwise the coconut fat will separate out. | + | Rolls: Bring a pot half full of water to a boil, turn off the heat, then soak the noodles until done. Cool the water down by adding cold water. Fry the tofu and prep the vegetables and herbs. Soak a rice wrapper under running water or in a large bowl filled with water for 5 seconds, shake off excess water, and place the wrapper on a suitably non-stick surface (like a laminate counter). Arrange the filling on the top half of the wrapper, then fold over the top part, then the sides, then roll everything up. |
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| + | Sauce: | ||
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| + | Notes: Dried coconut milk works well because it lets you easily thicken the sauce if needed. For rice paper, prefer ones from an asian grocery store - Bamboo Tree brand (Bánh Tráng Mỹ Tho) works well. | ||