Thai Summer Rolls with Spicy Peanut Sauce

[Amera]

Hello all,

In response to Erin's recent blog post (Feb 2, 2010) on Zenpawn's vegan food blog (http://www.zenpawn.com/vegblog/2010/02/ ... th-sister/), I thought I would introduce myself, share a recipe, and ask for improvement suggestions.

I am Erin's sister. I am not a vegetarian, not a vegan, not on a calorie restriction diet (not even close!), etc... But, I do like good food and if the good food comes in the form of vegan bliss, then so be it.

I thought I would share my very simple recipe for Thai Summer Rolls. This recipe is vegan and gluten free.

Ingredients:
- Rice paper
- Cellophane (mung bean) noodles
- Carrots (about 2 carrots)
- Green leaf lettuce (about 4 or 5 leaves)
- Fresh basil leaves
- Spicy thai peanut sauce

Preparation for rolls:
- Boil water. Once boiling, turn off heat and add in dried cellophane noodles. A little seems to go a long way with these so a small amount or one small package should be fine. Soak noodles in hot water until they are clear all the way through (maybe 15 minutes).
- Chop carrots.
- Chop or shred lettuce.
- Remove fresh basil leaves from stem but leave whole.
- Boil another pan of water (a large saucepan with low sides works well). Once water is boiling, turn off heat. Carefully hold one edge of rice paper and let rice paper sheet soak in water being careful not to let the paper fold on itself. Move grip to another edge of paper to be sure all sides of the paper get soaked in the water. Paper should be soft when done (only takes a few seconds).
- Place soaked rice paper flat on cutting board or other flat surface that has been wet with water.
- In the center of rice paper, add ingredients in a row leaving some room at edges. Start with a row of 3 or 4 whole fresh basil leaves (top side down), then add some cellophane noodles, chopped carrots, and chopped lettuce.
- Fold bottom edge of rice paper over row of ingredients, fold in two shorter sides, then roll up.
- Continue making summer rolls to use up ingredients or until you have prepared the number of rolls you desire.

Spicy thai peanut sauce preparation:
- Here is where I cheat and you could all submit your suggestions for a better spicy thai peanut sauce.
- I use A Taste of Thai peanut sauce mix.
- Pour one 14oz can of coconut milk into a saucepan.
- Add the two envelopes of dried peanut sauce mix from one Taste of Thai peanut sauce packet.
- Stir while heating over medium heat until sauce is smooth, well blended, and warm.

Serve thai summer rolls with spicy thai peanut sauce for dipping. Enjoy!

OK. So, the sauce is where I cheat. The Taste of Thai peanut sauce mix is vegan and gluten free, but it does contain some sodium (140mg per serving; one packet (2 envelopes) makes 8 servings). Also, the coconut milk does add some fat. You could use a lower fat version of coconut milk or coconut water, but I like the creamy taste of real coconut milk.

Now it is your turn! Share your ideas on how to improve the summer rolls or make a delicious alternative spicy peanut dipping sauce.

[zenpawn]

Hi sis! Thanks for the detailed recipe.

For the coconut milk, I've had success using an extract (found in the regular grocery near the vanilla) in soy milk. In this case, for a thicker sauce, soy yogurt might do the trick.