As I mentioned in the Peanut Sauce Recipe, I am not an expert in Thai food. But, I’ve become a fan lately – especially Spring Rolls with Peanut Sauce. At first, I was intimidated by the rice paper and rice noodles used to make the spring rolls, but after easily finding them at my neighborhood grocery store and reading the instructions… boil in water for 2 minutes/soak in hot water for 20 seconds, respectively… I decided I could manage. The spring rolls themselves can be filled with anything. I prepared a traditional shrimp spring roll with carrots, red pepper, rice noodles and basil (I swapped the cilantro for basil – not a cilantro fan) wrapped in rice paper. Shrimp Spring Roll Recipe 8 rolls 1/2 package of rice noodles 8 rice paper wrappers 1 red pepper 24 medium cooked shrimp (1 pound of 24 count shrimp) 1 cup of carrots, julienned 8 fresh basil leaves Peanut Sauce Recipe>> Begin by boiling water in a sauce pan. When the water boils, pour half of the water into a shallow bowl that is large enough to soak the rice paper wrapper. Cook the noodles in the sauce pan with boiling water for 2-3 minutes. Remove them from water and place them in a bowl. Soak the rice paper in the shallow bowl filled with hot water for 20 seconds. Remove it from the water and place it between two layers of a clean kitchen towel to make it sticky. Peal the paper away from the towel, being careful not to tear it.
Place the paper on your work surface. Start by lining 3 of the shrimp up in the center. Add carrots, peppers and basil.
Top with some of the cooked noodles.
Fold in the sides, and roll it together snugly.
Peanut Dipping Sauce This no-cook sauce takes just seconds in a food processor. Get the Peanut Dipping Sauce Recipe >>