Thai Salad Rolls with Homemade Sriracha Peanut Sauce.

14 Oct

As promised, here are the recipes for Hand Rolled Salad Rolls with Basil, Cilantro & Green Onion, as well as my Sriracha Peanut Sauce. The fun thing about both of these recipes is you can modify however you like, adding different veggies, herbs and spices to make them fit your preferences. The ingredients listed below are a good starting point. These are a wonderful healthy snack and store well in the fridge for quick grab-and-go lunches during the week. The prep for the rolls is also great practice for those of us perfecting our knife skills. So, poor yourself a nice cold Thai beer and move slow. Here we go. Hand Rolled Salad Rolls with Basil, Cilantro & Green Onion Ingredients:

  • 1-pack 12 inch round rice paper wraps (you can buy these at any grocery store in the the Asian section)
  • small head of red leaf lettuce, separated and rinsed
  • 4-medium carrots, peeled and sliced into thin 4-inch long match sticks
  • 2-small red bell peppers, sliced into thin matchsticks
  • 1/4-pound rice noodles, cooked and chilled
  • 1-small bunch cilantro, chopped
  • 1-bunch basil, leaves left whole (the more the better)
  • 1-bunch green onions, cut into long, thin slivers
  • whatever protein you please: tofu, shrimp, chicken, pork, steak, cooked and cut into long thin-ish pieces
  • 1-avocado, sliced (only if you plan on eating them all right away as avocado will begin to brown quickly
  • 1-lemon cut in half
  • fish sauce
  • Other ingredients that would be delicious: mint, bean sprouts, daikon, cucumber, mango…

Directions: Fill a large metal bowl with hot water. Organize your prep and set up a clean rolling station, such as a large cutting board or counter top. Dip 1 rice paper in hot water, covering completely for about 10-15 seconds. The first time around, you will probably make a mess and rip them, but it’s okay, it will all turn out just fine. Lay the now soft rice paper out on your rolling station. Try to remove wrinkles. These work best when they are still pretty wet, even though it seems counter intuitive. Start by adding a piece of lettuce on the bottom section of the paper, leaving a good bit of room on all sides. Then strategically add other veggies, noodles, herbs and meat into a compact yet elevated pile. Add a splash of lemon juice and fish sauce before rolling for a bit of flavor. Rolling is a technique that takes time, so don’t stress at first, as you will find the strategy that works best for you. Imagine rolling a huge cigarette or burrito, it’s the same idea except the paper will stick to itself, so its even easier. Once one is rolled, set aside and continue on until all ingredients are used, or until you can’t handle it anymore. Serve with Peanut Sauce and wrap extras in saran and keep in the fridge for easy eating.
Sriracha Peanut Sauce Note: This recipe is not exact, I’m not known for my measuring skills. You want to find a nice thick yet creamy consistency with good spice, sweetness, acid and a good kick of fish sauce. Again, modify to your liking. This is a backbone that will get you a good base to go off of. Directions:

  • 1-cup crunchy peanut butter
  • 2-medium sized garlic cloves, chopped
  • 2-inches raw ginger, peeled and chopped
  • Roughly 1/2-cup coconut milk (as much as you need to get the right consistency)
  • 2-tablespoons soy sauce to start, add more for more saltiness
  • 1-tablespoon toasted sesame oil
  • 3-tablespoons honey, more for more sweetness
  • 2-tablespoons sriracha, more for more spice
  • 2-tablespoons fish sauce to start, add more if the flavor needs more intensity
  • juice of 1-2 limes
  • dash of rice wine vinegar
  • 1/4-1/2 cup peanuts, if you like a little crunch

Directions: You can either saute the garlic and ginger and add everything to the pan, OR the way I do it is in a food processor, literally throwing everything in raw. For this method, start by adding peanut butter and coconut milk to find a good texture, a bit on the thick side as you will be adding lots of liquid with all the different sauces. Then add the rest of the ingredients, minus the peanuts at the start. Blend together until creamy and taste. Season with more of whatever ingredient your sauce seems to be missing, and then when it is just about right, add peanuts and pulse for a few seconds to add a nice texture element. Heat before serving and reserve extra in the fridge. This sauce is great served over rice with veggies as well as with marinated chicken or steak. Or just rubbed on your face, that works too. I hope you enjoy these fun and easy recipes and stay posted for more to come soon!


2 Responses to “Thai Salad Rolls with Homemade Sriracha Peanut Sauce.”

  1. Healthy Living 10/15/2011 at 8:34 am #

    Excellent recipe today thanks for sharing. I really enjoyed reading today’s post.

    Check out this healthy recipe – Cheese Topped Vegetables

  2. frugalfeeding 10/14/2011 at 2:30 pm #

    Delicious! This is such an awesome idea. I love Thai food. I’m going to make a thai carrot soup this week, yummy.

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