By Executive Chef Jeff King
Today I will share with you my recipe for Thai salad rolls. Surely a great meal your whole family will enjoy!
- Red Onion
- Vermicelli noodle
- Green leaf lettuce
- Rice paper wrapper
- Warm water
Place onion slices in a bowl and top with ice-cold water. Let stand for at least 30 minutes; drain well. Place the noodles in a bowl and top with boiling water. Let the noodles stand for 5 minutes and then drain well. Next, soak a rice paper wrap in hot tap water for 10 seconds and then carefully transfer to a slightly damp kitchen towel.
Place your ingredients onto the centre of the wrap, i.e lettuce, noodles, carrot, cucumber and mango.
Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Store tightly, covered with plastic wrap for up to 2 hours or until ready to serve.
Ingredients for peanut sauce:
1/3 cup peanut butter
1/3 cup coconut milk
2tsp lime juice
2 tsp soy sauce
1 tbsp sriracha
Place all ingredients in a small pan on low heat. Whisk until it is well incorporated.
2 thoughts on “Thai Salad Roll”
In your first line of instruction did you mean carrots or onions? There are no onions mentioned in ingredients. Thanks Eleanor Shannon Sent from my iPad
Hi Eleanor, our apologies there is supposed to be onions and carrots in the recipe