Pad Thai Spring Rolls
- For the Pad Thai Sauce
- 30 milliliters tamarind paste
- 30 milliliters fish sauce
- 30 milliliters lime juice
- 20 grams palm sugar
- 15 grams garlic, minced
- 7 grams cilantro/coriander, chopped
- 7 grams Thai chilli, chopped
- 20 grams roasted peanuts, chopped
- For the Spring Rolls
- 4 pieces rice paper
- 100 grams carrots, julienne
- 200 grams cucumber, cored and cut julienne
- 100 grams onions, thinly sliced
- Whisk all ingredients except for the rice sauce in a bowl.
- Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
- Hydrate each sheet of rice paper by dipping for a few seconds in water.
- Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
sauce, tamarind paste, fish sauce, lime juice, palm sugar, garlic, coriander, chilli, peanuts, spring rolls, rice paper, carrots, cucumber, onions
Taken from food52.com/recipes/74114-pad-thai-spring-rolls (may not work)