Recipe: Pad Thai fresh rolls

Pad Thai fresh rolls made by Jill Wilcox at Jill's Table in London, Ontario on Monday March 24,...

Pad Thai fresh rolls made by Jill Wilcox at Jill's Table in London, Ontario on Monday March 24, 2014. CRAIG GLOVER/QMI Agency

Jill Wilcox, Special to QMI Agency

, Last Updated: 10:00 AM ET

Thai food offers an explosion of flavours and textures.

Top on my list is a steaming plate of Pad Thai composed of flavourful, stir-fried, rice noodles, that include a bit of egg and tofu, garnished with crunchy peanuts and bean sprouts.

Then there are the ubiquitous fresh rolls that are made with tender rice paper wrappers encasing rice noodles, fresh raw julienned veggies such as carrots and cucumbers along with plenty of fresh mint and cilantro. Some versions include cooked shrimp and chicken.

These cylinders are dipped into a spicy and salty sauce, making this one of my all time favourite "finger" foods.

This week I'm incorporating some of the ingredients from Pad Thai into a Thai fresh rolls. It's not hard to add the crunch of peanuts and to tweak the dipping sauce to include some of the ingredients used in Pad Thai.

Making fresh rolls is a labour of love and these would be a refreshing change for part of a light Mother's Day lunch.

If you don't want to make them all ahead, they are fun to do as a family, where everyone can make their own.

Pad Thai Fresh Rolls

Ingredients:

  • 6 oz. rice noodles
  • 12 tender Boston lettuce leaves, washed and spun dry
  • 2 carrots julienned
  • 1 sweet red pepper, julienned
  • 4 green onions sliced fine
  • 1 c. (250 ml) bean sprouts, washed and drained
  • 1 c. (250 ml) mint leaves
  • 1 c. (250 ml) cilantro leaves
  • 1/2 c. (125 ml) chopped peanuts
  • 12 large round rice paper wrappers

Directions:

Soak the rice noodles in a pot of boiling salted water for about 2 to 3 minutes until tender. Drain, rinse with cold water and drain well. Place in a bowl and set aside.

Assemble all your ingredients in a row, in bowls in front of you, starting with the lettuce, noodles, carrots, pepper, green onion, bean sprouts, mint, cilantro and chopped peanuts.

In a large shallow dish of warm water, soak the rice paper wrappers (one at a time) for about 30 seconds or until they are just barely soft. Remove from water and place on a clean work surface.

Place one lettuce leaf over the surface of the rice paper. On the bottom half of the roll, place 2 tbsp. (25 ml) of the noodles, a few pieces of carrot, and red pepper strips. Sprinkle with a teaspoon of of green onions, a generous spoonful each of mint and cilantro. Sprinkle with 2 tsp. (10 ml) of chopped peanuts.

Fold the bottom of the rice paper over the vegetables. Tuck in the sides and continue to roll (like making cabbage rolls). This should form a tight cylinder.

Repeat with remaining ingredients.

Place on a large plate, covered with a damp towel, followed by plastic wrap. Refrigerate until ready to serve.

To serve cut rolls in half and serve on a platter with the dipping sauce.

(Makes 12 rolls)

Spicy Dipping Sauce

Ingredients:

  • 2 tbsp (25 ml) lime juice
  • 1 tbsp. (25 ml) smooth peanut butter
  • 1 tbsp. (15 ml) tamarind paste
  • 1 tbsp. (15 mll) fish sauce or soy sauce
  • 1 tsp. (5 ml) chili paste

Directions:

Combine all ingredients in a bowl. Whisk together. (If too thick, add a spoonful of water). Serve with freshrolls.


Videos

Photos