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Thai Fresh Rolls Recipe

January 6, 2010

Hello Foodies!

Today we are heading to Thailand, metaphorically of course.  I am writing a recipe for a delicious food item that can be a lunch or an appetizer.  Unfortunately I do not have any good photos since the food was consumed too quickly to capture any.  

A Fresh Roll is similar to a Spring Roll or an Egg Roll but is, as the name implies, more Fresh.  In other words, not fried.  Traditionally served with a peanut or satay sauce, it is a delicious and healthy recipe you will love.


24 medium white shrimp shell on  approx. size 36/40 per lb.

1/2 cup scallion greens sliced thin along the stem(instead of across the stem)

1/2 cup Thai Basil rough chopped

1/2 cup coriander(cilantro) rough chopped

1/2 cup carrots julienned

1 lb of rice vermicelli

12 pcs of dry rice paper; I bought the 22cm 12 oz package brand name “Bahn Trang Mekong”.  This paper is available at Asian groceries(especially Thai Groceries) and is the kind you have to dip in warm water to soften.

1 tbsp Fish Sauce

1 tbsp diced garlic

1 tbsp chopped ginger or galangal(thai ginger)

2 tbsp olive oil

1 tbsp Sriracha(thai chili sauce) or Red Curry Paste

Kosher Salt and Fresh Ground Pepper(I only use Fresh Ground pepper for best flavor)

Step One:

Heat the olive oil to medium high in a skillet.  Add the Sriracha, ginger, garlic and fish sauce to the hot oil.  Sautee for 1 minute to soften the garlic and bring out the flavors. 

Add the Shrimp to the pan and sautee for around 2.5 mins till fully pink but not over cooked.  Salt and Pepper to taste. Remove from heat and place in fridge to chill.

In a pot cook the vermicelli per the directions on the package.  When cooked to Al Dente(firm) strain and rinse with hot water to remove the excess starch and then shock with cold water to keep it from continuing to cook.  When fully cooled to touch, add a small amount of olive oil and spread throughout the vermicelli to keep the noodles from sticking.  Place in Fridge till chilled about 1/2 hour.

Step 2:  Assembly

You will need a round bowl large enough to accomodate the rice paper rounds without them touching the edges of the bowl.  Fill the bowl with very warm water and dip the rice paper into the water flipping it 1 or 2 times till it starts to soften noticeably.  Remove from water before it is completely softened(it will continue to soften quickly).  Place on a large dark colored plate(so you can see it).

Place 3 or 4 Batards of the carrot and a similar amount or scallion in the center of the rice paper.  Place 1 shrimp on this mixture followed by a pinch each of coriander leaf and basil leaf.  Add approximately 1 tbsp of the vermicelli(about a fork full) to the pile.  Then place a few more of the carrots, scallions and coriander, basil(the same as the bottom of the pile).

Fold the bottom of the rice paper up and over the pile(like assembling a burrito).

Fold the top of the rice paper down over the pile.

Fold 1 side over the pile.

Roll the completed Fresh roll up(It should look like an egg roll).

Serves 6-12 people

Serve with Satay Sauce(see recipe under Asian Food Category to the right or at this link

Vegetarian/Vegan Modifiers:  Tofu instead of shrimp(cook tofu the same way as the shrimp) and replace the fish sauce with equal parts soy sauce.


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