Thai Fresh Roll Recipe (with Vegetarian Option)

Ingredients:

• 1 pkg. small, round rice wrappers (dried)
• 1 ½ cups rice vermicelli noodles, cooked, run through with cold water, and drained
• 3/4 cup cooked shrimp (fresh, frozen, or canned), OR 3/4 cup baked or fried tofu, diced
• 1 cup bean sprouts
• ½ cup fresh Thai holy or sweet basil, roughly chopped
• ½ cup fresh coriander, roughly chopped
• ¼ cup shredded carrot
• 3 spring onions, finely sliced
• 1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. rice vinegar
• 1 Tbsp. fish sauce

Dipping Sauce:

• ½ cup water
• ½ tsp. tamarind paste
• 2 tsp. sugar
• 1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)
• 1 Tbsp. fish sauce OR vegetarian fish sauce (see above)
• 1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
• 1 clove garlic, minced
• 1 green or red chilli, finely sliced (and de-seeded if you want a milder sauce)

Optional:

• To make a tamarind dipping sauce, simply mix all dipping sauce ingredients together in a saucepan and heat.
• When near boiling, reduce heat to low, stirring until sauce thickens.
• Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chillies as desired.

Ingredients:

• 1 cup fresh-tasting dry roasted peanuts, unsalted
• 1/3 cup water
• 2 cloves garlic, minced
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 2 Tbsp. brown sugar
• 2 Tbsp. fish sauce
• 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
• 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
• 1/3 cup coconut milk

Preparation:

1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
2. Do a taste test, adding more fish sauce if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add more sugar.

• • Serve warm or at room temperature as a dip with fresh veggies, with chicken or beef satay, fresh spring rolls, or other Asian finger foods. Or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce will thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks, or freeze).

Preparation:

1. Toss all roll ingredients together in a bowl, except rice wrappers.
2. Fill a large bowl with hot water (but not too hot, as you’ll be dipping your fingers in it).
3. Start by submerging one wrapper into the water. It should soften after 30 seconds.
4. Remove and place on a clean surface.
5. Add another wrapper to the hot water as you fill and roll the first one.
6. Place a heaping tablespoon of roll ingredients toward the bottom of the wrap. Spread out the ingredients horizontally (in the shape of the roll).
7. Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper. To secure, wet it with a little water and press (like sealing an envelope).For more detailed rolling instructions (with pictures), see How to Make Thai Fresh Rolls.

• • Optional Rolling Instructions - to create a "bouquet" of spring rolls: simply leave one side of the spring roll open as you roll. Place closed end in the bottom of a bowl. Fill the rest of the bowl with spring rolls, so that they are standing up. (It's best if your bowl has steep sides. Also, make sure it isn't too large, or it will take a lot of spring rolls to fill it!)

• • To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!