Thai Summer Rolls Recipes

THAI SUMMER ROLLS

Steps:

• Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1-2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to a small bowl. When cool, slice shrimp in half lengthwise.
• Meanwhile, soften rice noodles in medium bowl of boiling water for two minutes. Drain; cut noodles into managable 3-inch lengths.
• Soften rice paper wrappers in a large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork, rice noodles some peanuts and lime peel.
• Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Repeat with remaining filling and wrappers.
• Dipping Sauce.
• Combine all ingredients in small bowl; mix well.

THAI STYLE RICE PAPER ROLLS WITH TWO DIPPING SAUCES

Steps:

• Prepare your fillings. In a large shallow plate, add some hot water (boiling is ok) to fill up halfway up the plate.
• Place the rice paper rolls one at a time in the hot water plate and let it soak for a few seconds until it softens and becomes malleable-but not fragile and slimy.
• Place the sheet of rice paper roll on your counter, flattening it to its original circular shape.
• Along the center of the rice paper roll (length-wise) start arranging your fillings-add more or less, swap any ingredient you prefer.
• Start rolling your rice paper from the edge near you and then tuck the corners and continue until it forms a firm roll.
• Repeat with the rest. Chill the rice paper rolls until ready to serve. When serving, slice each roll in half and serve on their own or with dipping sauce.
• To make the Peanut butter dipping sauce, mix all ingredients together in a bowl using a whisk. Add in more hot water if needed to thin out the sauce. For the soy dipping sauce: mix all ingredients in a bowl and serve. Enjoy :)

THAI SUMMER ROLLS

Steps:

• 1. Remove any tough veinsfrom the centerof the lettuce leaves and discard; set lettuce aside. Slice the carrots, scallions and red bell pepper into 4-inch "matchsticks."
• 2. Dip a rice paper into a bowl of water for 5 seconds; shake off excess water and place on a clean kitchen towel. Stack several lettuce leaves on the lower third of the rice paper. Top with a few carrot, scallion and bell-pepper matchsticks followed by 2 mint leaves and 2 cilantro sprigs.
• 3. Fold the bottom of the rice paper up over the veggies. Fold in the sides, then roll up. Repeat with remaining ingredients. Serve the rolls on a platter with Spiced Chili Sauce. (If you prefer to prepare the rolls in advance, cover them with a damp kitchen towel for up to 3 hours.)