Thai Fresh Rolls

Elle Flynn
Prep Time 15 minutes
Course Appetizer
Cuisine Thai

Ingredients
  

  • 1 package of large round, dried rice wrappers (also known as
  • “rice paper”)
  • 8 shrimps cleaned and steamed
  • 4 strips tofu fried 1/2″ wide, 1/4″ thick, 2″ long
  • ¼ c warmed honey
  • 2 T fish sauce nuoc mam
  • 1 T fresh lime juice
  • 1 fresh chili minced, OR 1-2 Tbsp. chili sauce
  • ¼ c white rice wine
  • 3-4 oz. thin dried rice noodles bean threads Asian section of the grocery store
  • ½ c fresh basil
  • 1 c fresh cilantro / mint whichever flavor you prefer
  • 4 spring onions julienned
  • 2 cups lettuce any type, chopped

Peanut Dipping Sauce

  • 1 c fresh-tasting dry roasted peanuts unsalted
  • c water
  • 2 cloves garlic minced
  • ½ tsp soy sauce
  • 2 tsp sesame oil
  • 1 T brown sugar
  • 2 T fish sauce
  • 2 T lime juice
  • 1 tsp Thai chili sauce
  • c coconut milk

Instructions
 

Peanut Dipping Sauce

  • Place all ingredients in a blender and mix until sauce is smooth.

Thai Fresh Rolls

  • Make a marinade by combining the warmed honey, fish sauce, fresh lime juice, and chili sauce. Mix this with the shrimp and tofu and set aside.
  • In large bowl add enough HOT tap water to cover the noodles – set aside for about 10 minutes until softened. Rinse and drain completely. Set aside. In a pie plate that allows you to lay one sheet of wrapper completely cover with HOT tap water and let soften completely – only about 30 seconds.
  • Lay on counter and fill (like you would a burrito) from the center of one side – noodles, two shrimps, herbs, tofu and wrap like a burrito – middle up, sides in, and roll to complete. They should be wrapped tightly. Cut in half on a diagonal.
  • Enjoy!
Keyword recipes, thai fresh rolls

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