Friday, January 28, 2011

Weekend Fare: Thai Salad Rolls

My friend, Elora, introduced me to this delicious Thai-style dish.  Layers of veggies, noodles, and meat with a delicious sauce to dip the rolls in. It's a meal worth sharing with friends and family and perfect for enjoying for a leisurely weekend meal.

Preparing the meal takes quite a lot of cutting, but it's really worth it! Do be warned that while this is a  fun and festive meal, it does take work for those participating in the eating as well (Little Red Hen gets help from all her friends!), as everyone assembles there own rolls.

The spring roll wrappers can be find at an Asian grocery. Also, a note for any of you gluten-free folks, hoisin sauce is often not gluten-free, so do be careful and read the label. As I haven't sought out a gluten-free brand, I actually just found a recipe online to make my own.



THAI-SALAD ROLLS
Print This Recipe

assorted sliced/shredded vegetables (ie: carrots, green onions, lettuce, cabbage, bell peppers, avocado)
spring roll rice paper wrappers
vermicelli rice noodles
cooked meat of choice (steak, chicken, shrimp, or even tofu)
homemade Thai dipping sauce

HOMEMADE THAI DIPPING SAUCE

3 cloves garlic, minced
1/4 tsp hot pepper flakes
oil of choice (I used coconut oil)
1 Tbsp tomato paste
3 Tbsp hoisin sauce
3 Tbsp peanut butter
1/2 Tbsp sugar
3/4 c. water

Saute garlic and pepper flakes in oil for one minute. Add rest of the ingredients whisking constantly. Simmer and thicken.

TO ASSEMBLE

Soak spring roll wrapper in very hot water to soften (fill a pie dish, wok, or some other dish) and lay it on a plate (we find it best to soak two together as it holds up better with all the fillings!). Layer noodles (prepared according to package), meat, veggies, and some of the sauce (if desired). Roll it up. Serve with a side of more dipping sauce.