Asian · Dressings and Marinades · Entrees · Sauces · Sides

Thai Summer Rolls and Peanut Satay Dipping Sauce


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I am obsessed with Thai food. Like bad obsessed with it. I could literally eat it all day, every day. Especially those cold summer rolls with veggies and rice noodles inside with the peanut satay dipping sauce.

I will also admit I fell off the wagon bad and stopped posting. I knew many people liked my posts so I apologize for being lazy.

These delicious and refreshing summer rolls are surprisingly easy to make.

The rice skins can be found at any Asian grocer and are super fast to fix. Just grab a big bowl and fill it with hot tap water to rehydrate the sheets. These literally remind me of round pieces of constriction paper except they are made of rice, not paper lol!  Gently swish the sheet around in the water until you feel it start to get soft. Don’t over hydrate though. Just a few seconds, like 10 maybe. Once you remove it from the water, lay it on a plate and uncurl any edges. It should start to be sticky and flexible now instead of soaking wet.

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Ingredients:
Raw bean sprouts
Shredded carrot
Fresh cilantro
Fresh basil
Cabbage leaves torn into 3″-4″ pieces
Thin/medium rice noodles (also available at Asian markets and the ethnic foods section at regular grocers)
Thin slices raw firm tofu (no more than 1 inch wide and as long as the block)

Make:
Prepare thin rice noodles as per package. Strain and rinse with cold water. Set aside.
Now lets roll. Prepare the rice skins as stated above. I recommend hydrating them one at a time as you make each roll. Place the roll on the plate and stack all ingredients at the bottom (closest to you). Gently roll the rice paper over the ingredients once then fold in the edges and continue rolling it up  (the same way you roll a burrito). Voila.  Roll done. Repeat until you run out of ingredients!! Make as many as you can because they’re ahhhhh-mazing!

Now, the dipping sauce.

Ingredients:
1/2 cup smooth peanut butter
2 tbsp soy sauce or tamari
1/4 tsp ground ginger
1 tsp hot sauce (I recommend Sriracha. Find it at the Asian grocer but many regular grocers carry it now due to its delicious popularity)
2 tbsp finely chopped cilantro
3-4 tbsp unsweetened soy milk, like Silk
1/2 tsp minced garlic
3 tbsp water
2 tbsp crushed unsalted peanuts

Make:
Combine all ingredients and mix until peanut butter is combined and smooth. Add more soy milk if you prefer it thinner.

Restaurant quality and delicious!!

The satay sauce goes great on baked tofu too.

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