I love Thai Salad Rolls so much that I wake up thinking about them: all those fresh veggies, the spicy peanut sauce, the cool nomminess of them.
I got up at 5 a.m. the other morning and remembered I had half a pack of salad roll wraps in the fridge, so I got to work. I used this recipe but changed up the filling ingredients. I used red cabbage and lots more carrots than called for, and reduced the rice noodle content by about half, added a huge handful of cilantro, and omitted the peanuts.
This makes them even more nutritious and quite a bit lower in carbs.
I have to say though: my salad rolls are too floppy and loosely packed. I struggle with getting them firmer like the nice ones in Thai restaurants; if there's a trick, I don't know it. I suspect it takes practice. So I'll keep at it. This is a perfect summer bento item...
Hmmm, I wish I knew the secret! But I dont! BTW - how do you make your peanut sauce?
ReplyDeleteLime juice, Sambhal Oelek (hot chili sauce), sesame oil, peanut butter, hoisin, honey, water, soy sauce: all in the blender: done.
ReplyDeleteThe proportions should be dictated by your own taste IME, as following the recipe always ends up making me want to tweak it in some direction.
Sounds easy but knowing me... I will jack it up! :) BUT I am going to try it!
ReplyDeletesince cilantro is not available in germany, i'll have to stop reading now or i'll just suffer unnecessarily.
ReplyDelete*sigh*
~lytha