springrollsRice papers, 1 package of 12
1 C. shredded Napa cabbage
½ C. shredded lettuce
1 small bunch cilantro
¼ C. shredded Thai basil
1 Carrot sliced into 3-inch long thin strips
½ Cucumber sliced into thin ¼ inch by 3-inch strips
1C. Bay salad shrimp

Prep all ingredients in separate dishes and arrange them nearby your plate where you will assemble the fresh rolls. In a wide, shallow, dish or pan, pour warm water two inches deep. You may have to replace the water a couple times if it cools too much.

Slide a rice paper into the water and gently hold it for a count of ten. Pull it out using two hands to hold it straight, lay it on the plate. In a tidy pile, centered in the upper middle of the rice paper lay down a few strands of cabbage, top with three cucumber slices, three stems of cilantro, spread a tablespoon of bay shrimp, top with a few basil shreds, four carrot strips, and a few shreds of lettuce.

Fold the top of the paper over your filling. Snug it together with the wide, blunt side of a chef’s knife held against the front after folding over the top of the rice paper. Fold in the two sides, evenly. Now roll up tightly, making sure the rice paper adheres securely to itself at the finish. Set aside on a platter, with water sprayed on the surface. Serves four, three rolls each. Enjoy it with Peanut Sauce, below.


2 Tbsp. peanut oil
3/4 onion finely chopped
6 clove garlic (3 chopped, 3 pressed)
7 oz. coconut milk
2 Tbsp. grated ginger
1 C peanut butter
2 Tbsp. lime juice
2 Tbsp. soy sauce
3 T. brown sugar
Water for thinning

Fry onion and garlic until crisp but not burnt! Set aside. In a saucepan, bring to simmer the rest of the ingredients. You may need to add water if it’s too thick. When hot add onion and garlic. (Best made a few hours before using to marry flavors or overnight.)

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