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Vegetable Thai Bundles

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Ingredients
For sauce
  Smooth peanut butter 1⁄2 Cup (8 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Fish sauce/Soy sauce 1⁄4 Cup (4 tbs)
  Garlic 5 Clove (25 gm), finely chopped
  Sugar 2 Tablespoon
  Grated fresh ginger 1 Tablespoon
  Chopped lemon grass 1 Teaspoon, finely chopped
  Chili paste 1⁄2 Teaspoon
  Grated lime zest 1⁄2 Teaspoon
For bundles
  Shrimp 3⁄4 Pound, cooked and chopped
  Bean sprouts 1⁄2 Cup (8 tbs), chopped
  Grated carrot 1⁄2 Cup (8 tbs)
  Diced jicama 1⁄2 Cup (8 tbs)
  Green onions 3 , chopped
  Chopped unsalted roasted peanuts 1⁄4 Cup (4 tbs)
  Chopped fresh mint 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 3 Tablespoon
  Chopped fresh basil 1 Tablespoon
  6 inch round rice paper sheet 20 (15 Centimeter)
Directions

1. In a food processor, measure the peanut butter, lime juice, fish sauce, garlic, sugar, ginger, lemon grass, chili paste and lime zest. Process until smooth. Spoon mixture into a bowl. Set aside.
2. In a bowl combine shrimp, bean sprouts, carrot, jicama, green onion, peanuts, mint, cilantro, basil and 3 tbsp of the Dipping Sauce. Toss gently to coat well. Set filling aside.
3. Fill a large pan with hot water. Cover rice paper sheets with a damp tea towel. Line a baking sheet with waxed paper.
4. Using one rice paper sheet at a time, dip into the hot water for 10 seconds, until pliable. Place on a dry tea towel. Fold bottom third of rice paper up.
5. Place 1 1/2 tbsp of the filling in the center of the folded part of the rice paper sheet. Shape the filling into a 2 1/2-inch cylinder. Fold the sides of the rice paper sheet over the filling.
6. Working from the bottom, roll the rice paper sheet tightly around the filling, making a spring roll shape. Use a little water to seal the seams. Place bundle seam side down on baking sheet.
7. Repeat with the remaining rice paper and filling.
8. To serve, mound bundles on a platter with Dipping Sauce in a bowl.

Recipe Summary

Cuisine: 
Thai
Method: 
Tossed
Ingredient: 
Vegetable

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