Tuesday, November 22, 2011

Thai Salad Rolls w/ Peanut Sauce

One of my favorite appetizers that shouldn't be an appetizer. These things are so delicious, I could eat them as a main course, except an order only has like 3 rolls.
The ingredients are simple. The process somewhat precise. The end result, perfection. Here it is.

Thai Salad Rolls w/ Peanut Sauce
24 rolls (12 cut in half)
1/4 head of cabbage, sliced
2 carrots, shredded
3 stems green onions, diced
about 2 cups white mushrooms, sliced
1 package of extra firm tofu, drained and cubed
1 package rice wraps, square or round
Also you will need: plate with water, and a surface with a damp paper towel (I used a cutting board)

My basic set up
1. Wash, rinse, slice, shred, dice, and cube your ingredients. Arrange your work station.
2. Place one rice wrap in the plate of water and completely saturate, but don't let it get soggy. Transfer to your wet paper towel to fill.
3. Place a small hand full of cabbage in the center of the wrap, a pinch of carrots, 4 or 5 pieces of mushroom, and a pinch of green onions, and place 3 or 4 pieces of tofu along the side of your mound of veggies.
4. Wrapping may be a bit tricky, take the corners closest to you and fold over, tucking under your filling, try to wrap as tight as possible without puncturing the wrap, (they are fragile).
5. Place to the side until finished, cut in half. Serve fresh* with peanut sauce.

*They will keep in an airtight container for hours until ready in the refrigerator.

Peanut Satay Sauce
1/2 cup smooth peanut butter
2 tbsp soy sauce
1 tsp red chili paste (Sriracha)
1 tbsp dark brown sugar
2 tbsp lemon or lime juice
1 or 2 cloves garlic
1/4 cup hot water (more or less to preference)

Combine all ingredients expect hot water in a blender or food processor and pulse until well combined. Gradually add some hot water and pulse to thin the sauce to your liking.

*Sorry I don't have a picture with the sauce.

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