Thai Salad Rolls

Name: Thai Salad Rolls
Ingredients: For the rolls; 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; For the Sauce; 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

18 ingredients

6 steps

Ingredients

For the rolls
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
For the Sauce
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

Directions

1

Combine all ingredients for the peanut sauce ahead of time, and set aside.
2

In a medium pan, add about 1 1/2 inces of water in, and leave on medium to low head.
3

place the rice papers in the warm water for no longer than 30 seconds, or until tender, but not falling apart.
4

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.
5

Drizzle peanut sauce over filling before rolling, or use as a dipping sauce.
6

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).