Rollin into summer like...
The appearance of a beautiful plate while dining can be intimidating at times; the colors, shapes and art-like vibes can turn a dining experience into an art walk. While some dishes with extravagant presentation are hard to imitate, others are simple and easy to recreate at home. I have always been fascinated with Thai food; the spices/textures that different restaurants will use in their curries, the combination of exotic and comfort meeting at ones taste buds - so delicious I figured that the creation of it was far-out of my league when it comes to the kitchen.
Thanks to Pinterest and lovely blogger friends who share their knowledge, I was able to find everything I needed to try my hand at Thai food. Although I’ve definitely grown into my Thai food favorites and safe imitations, summer rolls were always something I couldn’t quite get right until my BF’s sister gave me her recipe straight from Bali. Although her peanut sauce is the best, it’s still a secret that i need permission to unlock so until then I've added the best recipe I've found online so far, enjoy!
*Disclaimer* this is my favorite combo in a summer roll, this recipe does not call for like tofu, rice noodles or cucumber and is completely vegetarian.
What you’ll need...
1 ½ Red bell pepper, thinly sliced
½ Purple cabbage, chopped
2 Cups shredded carrot
1 Cup of fresh basil leaves
2 Cups of bean sprouts
1 Pack round rice paper wrappers
Be sure you have all your veggies chopped and prepped before you begin. Fill a frying pan about 1.5 inches with warm water (you just need the dish for the shape of your rice paper wrappers, this pan will not be used on the stove top). Carefully slip one of your dried paper wrappers into the warm water for about 7-10 seconds then pull it out onto your cutting board/plate
Assemble your veggies equally in a line on the center of the wet rice paper (it should feel gooey/sticky after the water) and wrap the rice paper like a burrito around your veggies. NOTE: sometimes it’s difficult to not get these rice papers to rip, if you find yourself having difficulties after your first trail, try using 2 rice papers for 1 wrap starting with them in the water at the same time so they stick to each other for an easier wrap
Allow the rolls some time to sit untouched after creating them, they’ll look better if the wrap is settled completely before you cut them in half!
Simply blend ingredients with medium heat on the stove top for about 10 minutes until smooth, add more water if needed. Allow to cool and serve at room temperature. NOTE: for an even more decadent taste/texture, allow the sauce to sit on low heat for a few minutes, cool in fridge for 24hrs and serve at room temperature
1 cup peanut butter (creamy non-organic makes the tastiest but anything will work)
½ cup of soy sauce
½ limes juice
¼ cup of packed brown sugar
⅓ cup of water
1 tbsp red pepper flakes
1 tsp red curry powder