Summer rolls with peanut sauce

Written by Blue Elephant

Your Thai Culinary Ambassador since 1980

Cooking time: 30 min

Serving: 2 - 4 (8 rolls) people

June 21, 2021

Ingredients

• 8 sheets of Rice paper (round shape)
• 100g Glass noodles
• 1 cup Red cabbage (shredded)
• 1 Carrot (julienne)
• 1 Cucumber (julienne)
• 1 Lime
• 1 Avocado (sliced)
• 1 handful of Thai basil leaves
• 1 handful of Mint leaves
• 1 handful of Coriander leaves
• 1 cup of BE peanut sauce for dipping

Summer Rolls with Peanut Sauce Blue Elephant

Cooking Steps

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Cut all your fresh veggies into slices or julienne and squeeze the lime n top of the avocado to avoid oxydation.

Boil the glass noodles for 2-3 min or until soft. Drain and rinse under cold water to stop it from cooking. Set aside

Fill a shallow pan or plate with room temperature water. Make sure your prepared fillings are within reach.

Place one rice paper in the water and let it rest for about 20 seconds. Carefully lay it flat on a clean towel.

Leaving about 2 cm of open rice paper around the edges, cover the lower third of the paper with a few leaves of mint or basil, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and avocado. Sprinkle generously coriander.

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides and roll it up. Repeat with the remaining ingredients.

Serve with BE peanut sauce as dipping (or sweet chili, or seafood)

Cooking Steps

Step 1

Cut all your fresh veggies into slices or julienne and squeeze the lime n top of the avocado to avoid oxydation.

Step 2

Boil the glass noodles for 2-3 min or until soft. Drain and rinse under cold water to stop it from cooking. Set aside

Step 3

Fill a shallow pan or plate with room temperature water. Make sure your prepared fillings are within reach.

Step 4

Place one rice paper in the water and let it rest for about 20 seconds. Carefully lay it flat on a clean towel.

Step 5

Leaving about 2 cm of open rice paper around the edges, cover the lower third of the paper with a few leaves of mint or basil, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and avocado. Sprinkle generously coriander.

Step 6

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides and roll it up. Repeat with the remaining ingredients.

Step 7

Serve with BE peanut sauce as dipping (or sweet chili, or seafood)

Chef s Tip

This recipe is very versatile, you can choose your fillings : add bell peppers, fruits like mango, or other seasonal local products. You can also directly add a protein in there to make it a full meals : marinated grilled tofu to keep it plant based or some grilled prawns or shredded chicken. Also feel free to play around with the dipping sauces according to the fillings you selected… such an easy and playful way to eat your greens, super convenient to eat out too.

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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services