Tuesday, March 6, 2012

Thai Rice Paper Rolls

Time: 25 minutes
Serves: 5

1 package rice paper rolls

Protein Innards
  1. 1cup chickpeas
  2. 1 cup chopped fresh cilantro
  3. 1/4cup parsley 
  4. 2 cups bean sprouts
  5. 1 bell pepper
  6. salt
  7. 2tbsp sweet chili sauce (optional)
  8. 2tsp cumin
Carrot Innards
5 carrots, grated
2tbsp lemon juice
2tbsp sugar
1tbsp sesame oil
1/4cup cilantro
Sauce Innards (or dipping sauce if you're a dip)
  1. 1/2 cup hoisin sauce
  2. 2 tablespoon creamy peanut butter
  3. 1 tablespoon water
  4. chopped roasted peanuts
Directions
  1. Put all of the Roll Innard ingredients in a small pot and cook over medium for 10 minutes.
  2. While these innards are cooking, prepare the carrot innards and set aside in a medium bowl.
  3. Then prepare the sauce ingredients.
  4. Once the cooking is done, the ingredients can go into rice paper rolls.
  5. Place a sheet of rice paper into a bowl filled with warm water. Once the paper has become soft and malleable, take it out, place it on a tea towel, and pat it dry. Then place it on a plate, put a little of each innard along the middle (similar to the way you would make a fajita). Then wrap by folding each side in (the paper will stick to itself, and it will look like a burrito)!
  6. Eat.
  7. Complain because you're too full.

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