Thai Salad Rolls Recipes

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THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE



Thai Basil Rolls with Hoisin-Peanut Sauce image

Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!

Provided by ALONGENECKER

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 12

Number Of Ingredients 12

½ pound medium shrimp
½ pound pork loin
1 (8 ounce) package rice noodles
12 round rice wrapper sheets
1 bunch fresh Thai basil - leaves picked from stems
1 cup chopped fresh cilantro
1 cup chopped fresh mint
2 cups bean sprouts
1 cup hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon water
chopped roasted peanuts

Steps:

  • Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
  • Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
  • Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
  • Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
  • Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 29.2 g, Cholesterol 38.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 448.1 mg, Sugar 6.6 g

THAI SALAD ROLLS



Thai Salad Rolls image

These are a tasty appetizer that can be dipped or eaten by itself. There are many variations that I have heard of, but I have only tried to make the one. Easy to make, and even easier to enjoy.

Provided by LucyNLecter

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (16 ounce) package rice paper sheets
4 green onions, julienned about 3 inches long
1 English cucumber, julienned
2 carrots, peeled, julienned, and cut into 3 inch strips (or shredded. Choice is yours)
1 (16 ounce) package rice noodles, cooked and drained
1/2 lb bean sprouts
1/4 cup chopped peanuts
1 tablespoon lime juice
3 minced garlic cloves
1/2 teaspoon hot pepper flakes
1 teaspoon sesame oil
3 tablespoons chunky peanut butter
1 tablespoon hoisin sauce
1 teaspoon brown sugar or 1 teaspoon white sugar
1/3 cup water
1 tablespoon soy sauce

Steps:

  • Combine all ingredients for the peanut sauce ahead of time, and set aside.
  • In a medium pan, add about 1 1/2 inces of water in, and leave on medium to low head.
  • place the rice papers in the warm water for no longer than 30 seconds, or until tender, but not falling apart.
  • Set on counter or cutting board, and layer noodles, carrot, cuccumber, onions, sprouts and chopped peanuts. Be mindful that you still have to roll it up, so do not overfill.
  • Drizzle peanut sauce over filling before rolling, or use as a dipping sauce.
  • Other dipping sauces used are hiosin, soy, and a chili sauce (sambal Oklek-careful, if you haven't used this before, as it is quite hot).

THAI SALAD ROLLS



Thai Salad Rolls image

Make and share this Thai Salad Rolls recipe from Food.com.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 6

3 ounces thin rice noodles (rice vermicelli)
4 ounces large raw shrimp, peeled and deveined
1 medium cucumber, peeled, seeded and cut into matchstick pieces
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 bunch green leaf lettuce or 1 bunch boston bibb lettuce

Steps:

  • Soak noodles in hot water 10 minutes to soften; rinse under cold running water to cool; drain.
  • While noodles soften, bring water to boil in a medium sauce pan.
  • Add shrimp to boiling water and cook for 3 minutes or until shrimp turn pink and opaque; drain.
  • When cool, cut each shrimp lengthwise in half.
  • To assemble rolls, arrange shrimp, noodles, cucumber, cilantro and mint in the center of lettuce leaves and roll up.
  • Serve with Spicy Sweet and Sour Sauce, Recipe #342786.

Nutrition Facts : Calories 90, Fat 0.6, SaturatedFat 0.1, Cholesterol 28.7, Sodium 72.8, Carbohydrate 15.8, Fiber 1.5, Sugar 1.3, Protein 5.6

THAI DIPPING SAUCE



Thai Dipping Sauce image

This is the traditional Thai dipping sauce used for salad rolls, spring rolls and almost everything else. Keeps indefinitely in the refrigerator.

Provided by J. Ko

Categories     Sauces

Time 20m

Yield 1 1/4 cup, 6-8 serving(s)

Number Of Ingredients 8

1 cup sugar
1/2 cup water
1/2 cup white vinegar
2 tablespoons garlic, finely chopped
2 tablespoons fish sauce
1 1/2 teaspoons Indonesian chili sauce (sambal oelek)
2 tablespoons lime juice
1/4 cup carrot, shredded

Steps:

  • Combine sugar water and vinegar in a small saucepan. Bring to a boil and boil for 5 minutes.
  • Reduce heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.
  • Remove from heat. Cool and add lime juice and shredded carrot.

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