With This Thai TreatWith the mercury rising, keep your kitchen cool with these refreshing Thai spring rolls. Take advantage of summer's best produce with this simple, healthy and delicious recipe. Thai spring rolls with spicy peanut sauce
Serves 4
Give your oven a break this summer with these Thai spring rolls. Refreshing and delicious, they're sure to be a hit with the whole family.
Ingredients:1 (8 ounce) package tempeh, sliced into 8 long strips2 garlic cloves, minced2 tablespoons sesame oil, divided1 drop chili oil (optional)1/4 teaspoon sriracha2 ounces vermicelli rice noodles1/2 cucumber, sliced into long thin strips1 cup romaine lettuce1/2 cup fresh basil1 large carrot (or 4 baby carrots), sliced into long thin strips1/2 red bell pepper, sliced into long thin strips1 teaspoon rice vinegar8 rice papersWater Directions:1Step 1In a small bowl, combine minced garlic, one tablespoon of sesame oil, chili oil and sriracha. Stir to combine. Coat the tempeh strips with the sauce and marinate it in the refrigerator for 30 minutes. In the meantime, wash and slice the vegetables and drizzle with rice vinegar.
2Step 2Bring a pot of water to a boil and add vermicelli noodles. Remove from heat and soak for eight minutes. Strain and set aside.
3Step 3When the tempeh is finished marinating, heat remaining tablespoon of sesame oil in a large skillet over medium heat. Add tempeh strips and cook for three minutes without moving. Turn and cook the other side for another three minutes without disturbing. Remove from heat.
4Step 4Fill a shallow bowl with lukewarm water. Place one rice paper in the bowl and soak for 30 to 60 seconds. Carefully transfer the rice paper to a cutting board or large plate.
5Step 5Top the rice paper with a few pieces of lettuce and basil.
6Step 6Add a few strips of carrots (purple heirloom carrots are used in the image, but any carrot will work fine).
7Step 7Top with a few strips of cucumber.
8Step 8Add a few strips of red bell pepper.
9Step 9Top the vegetables with one piece of cooked tempeh.
10Step 10Top the tempeh with some cooked vermicelli rice noodles.
11Step 11Carefully lift the sides of the rice paper and fold it over the ends. Rice paper is very delicate and may stick to your plate. Moving slowly will help with the rolling process.
12Step 12Lift the top of the rice paper and roll it over the filling, tucking in the sides as you go. Roll as tightly as possible without ripping the paper.
13Step 13Repeat steps four through 12 until you have eight spring rolls. Refrigerate until cold.
Spicy peanut sauceServes 4
Ingredients:2 tablespoons natural peanut butter2 tablespoons coconut milk1 tablespoon sesame oil1 tablespoon soy sauce1/4 teaspoon chili flakes1 drop chili oilDirections:- In a small bowl combine peanut butter, coconut milk, sesame oil, soy sauce, chili oil and chili flakes. Whisk until smooth and fully combined. Store in the refrigerator until ready to serve.Serve spring rolls cold with spicy peanut sauce.
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