Vegetable Thai Bundles Recipe
Ingredients
| Dipping Sauce | ||
| Smooth peanut butter | 1/2 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| 1/4 cup fish sauce or soy sauce | ||
| Garlic | 5 Clove (5gm), finely chopped | |
| Sugar | 2 Tablespoon | |
| Grated ginger | 1 Tablespoon | |
| Lemon grass | 1 Teaspoon, finely chopped | |
| Chili paste | 1/2 Teaspoon | |
| Lime zest | 1/2 Teaspoon, grated | |
| Bundles | ||
| 3/4 lb shrimp, cooked and chopped | ||
| Bean sprouts | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), grated | |
| Jicama | 1/2 Cup (16 tbs), diced | |
| Green onions | 3 , chopped | |
| 1/4 cup chopped, unsalted, roasted peanuts | ||
| Mint | 1/4 Cup (16 tbs), chopped | |
| Cilantro | 3 Tablespoon, chopped | |
| Basil | 1 Tablespoon, chopped | |
| Rice paper | 20 6 inch | |
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.
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.
Chef
