Peanut dipping sauce:
2 tbsp fish sauce
1-2 fresh red chillies, seeded and chopped
1tbsp finely chopped garlic
2tbsp lime or lemon juice
5tbsp water
1tbsp sugar
3tbsp roasted peanuts, crushed
Place all the ingredients into a food processor, and process thoroughly. Transfer to a bowl and let stand for at least 10 min (can be prepared hours in advance).
This sauce is from Ken Hom’s Simple Asian Cookery.
Spring rolls
Round rice paper wrappers
50g Bean thread (transparent) noodles
1 Carrot, peeled and grated
1 block of Tofu in long thin slices (shredded)
Handful of Basil leaves
The spring rolls that went with this dipping sauce had much more stuff in them. So much stuff in fact, that I was not able to make them. I think the wrappers that I got must have been smaller then the ones the recipe called for because I could not fit in all the fillings and still roll them up. They ripped, they popped open, they were an impossible mess. After making three of them, I had to just give up. The dipping sauce on the other hand took seconds to make, and was so good I could hardly believe it. The thought of having the sauce again gave me the push I needed to try the spring rolls again.
This time I just used the ingredients listed. The wrappers need to be soaked in warm water to soften them up (takes about 10 seconds or so), then you need to lay them on a clean kitchen towel, and blot them dry. Next take them off the towel, and put them on your cooking surface (countertop, plate, cutting board, whatever), and lay your fillings in the wrapper, fold the sides in and roll them up. Place them seem side down, and they will stick all by themselves. The wrapper package should have diagrams to help with this.
It takes a couple of tries to get the hang of it, but then once you do, it’s really easy.
These were fun, and with that dipping sauce, I will absolutely do this every time I come across those rice paper wrappers.
1 comment:
that looks so good
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