Spring Rolls with Peanut Sauce

Featured in the February 2015 Issue of ‘In the Loop’

Step 1: Spring Rolls

Ingredients:

1. 4 cups Finely chopped Napa cabbage

2. ½ cup each Fresh mint and basil, chopped

3. ½ cup Finely chopped dry-roasted peanuts

4. 1 cup Finely grated carrots

5. ½ package Long bean thread noodles (Prepare by following package instructions)

6. 12 Large, cooked shrimp (Sliced in half)

7. 12 Spring roll wrappers (Keep extra in case of breakage)

Directions:

1. Place all ingredients in separate bowls and make an assembly line.

2. Soak one spring roll wrapper at a time in a shallow bowl filled with warm water.

3. When soft and pliable, place wrapper on a smooth working surface.

4. Add each ingredient in the center, beginning with shrimp so that it will show enough. Eyeball the amount and don’t overfill.

5. Fold the bottom edges of wrapper, then gently roll both sides of wrapper.

6. Place finished spring rolls on a tray, covering them with a damp paper towel to keep moist.

7. Cover tray with plastic and refrigerate for at least one hour.

8. Cut in half with a sharp, serrated knife.

9. Serve with peanut sauce (Recipe in step 2).

Step 2: Peanut Sauce

Ingredients:

1. ¼ cup Light brown sugar

2. ¼ cup Water

3. ¼ cup Smooth peanut butter

4. 6 tablespoons Reduced-sodium soy sauce

5. ⅓ cup Lime juice

6. ¼ teaspoon Cayenne pepper

Directions:

1. In a small saucepan, heat brown sugar and water over low heat, until sugar melts.

2. Turn off heat, then add peanut butter, soy sauce, lime juice and cayenne pepper and blend until smooth.

3. Pour into your favourite dipping bowl.

My recommendation is to serve these with Thai Chang beer.