Thai Roll-ups

24 six inch diameter rice papers (circular)

2 smallish carrots, julienned

2 green onions, julienned

1 1/2″ piece peeled ginger root, julienned

2-3 large mushrooms, julienned

2 Tbsp chopped cilantro

1 cup hydrated saifun

24 cilantro leaves for garnish

Peanut sauce (homemade or purchased)

Prepare all the vegetables. Soak the saifun and drain when soft. When all ingredients are assembled, soak the rice papers until softened, a few at a time, and place between moist paper towels.

Place one rice paper in front of you. Put about a tablespoon and a half (total) of saifun, carrots, ginger, mushroom, green onion and chopped cilantro in the lower 2/3 of the rice paper and the cilantro leaf garnish in the upper 2/3 of the rice paper. Carefully , roll up the rice paper from the bottom, folding in the sides as you go along. It should look like a small eggroll. The cilantro leaf will show through the translucent rice paper.

Put the packets, folded side down in a container with a damp piece of paper towel in the bottom, and cover with a damp paper towel.

Serve with peanut sauce, either homemade or store bought. (I use the kind without coconut.) Dip and enjoy.

These are also great pan-fried in oil (make sure you use a nonstick pan) and served with the peanut sauce.

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