Vegetable Thai Bundles Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

For sauce
 Smooth peanut butter1⁄2 Cup (8 tbs)
 Lime juice1⁄4 Cup (4 tbs)
 Fish sauce/Soy sauce1⁄4 Cup (4 tbs)
 Garlic5 Clove (25 gm), finely chopped
 Sugar2 Tablespoon
 Grated fresh ginger1 Tablespoon
 Chopped lemon grass1 Teaspoon, finely chopped
 Chili paste1⁄2 Teaspoon
 Grated lime zest1⁄2 Teaspoon
For bundles
 Shrimp3⁄4 Pound, cooked and chopped
 Bean sprouts1⁄2 Cup (8 tbs), chopped
 Grated carrot1⁄2 Cup (8 tbs)
 Diced jicama1⁄2 Cup (8 tbs)
 Green onions3 , chopped
 Chopped unsalted roasted peanuts1⁄4 Cup (4 tbs)
 Chopped fresh mint1⁄4 Cup (4 tbs)
 Chopped fresh cilantro3 Tablespoon
 Chopped fresh basil1 Tablespoon
 6 inch round rice paper sheet20 (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.
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