Thai Spring Rolls

  1. Combine sugar, fish sauce, lime juice and zest in small bowl; set aside.
  2. Bring 2 quarts water to boil in medium saucepan.
  3. Stir in salt and rice vermicelli.
  4. Cook until noodles are tender but not mushy, 3 to 4 minutes.
  5. Drain noodles and rinse under cold running water until cool.
  6. Drain again and transfer to medium bowl; toss 2 tablespoons fish sauce mixture and sesame oil with noodles and set aside.
  7. Combine carrot, peanuts, and jalapeno in small bowl.
  8. Add 1 tablespoon fish sauce mixture; toss to combine.
  9. Toss cucumber in remaining 1 tablespoon fish sauce mixture.
  10. Spread clean, damp kitchen towel on work surface.
  11. Fill 9-inch pie plate with 1 inch room-temperature water.
  12. Working one at a time, immerse each wrapper in water until just pliable, about 10 seconds; lay softened wrapper on towel.
  13. Scatter 6 cilantro leaves over wrapper.
  14. Arrange 5 cucumber sticks horizontally on wrapper top with 1 tablespoon carrot mixture, arrange about 2 1/2 tablespoons noodles on top of carrot mixture then add 2 tablespoons of sprouts.
  15. Wrap spring roll like a burruito(fold up bottom, fold in sides and contiue roling until reaching the top).
  16. Cover with second damp kitchen towel; repeat with remaining wrappers and filling.

sugar, fish sauce, lime juice, lime zest, salt, rice vermicelli, sesame oil, carrot, peanuts, jalapeno chile, cucumber, rice, cilantro, alfalfa sprouts

Taken from www.food.com/recipe/thai-spring-rolls-176565 (may not work)

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