Thai food recipe Thai salad rolls

Thai Salad Rolls

Thai salad rolls easily made at home! Fresh vegetables and shrimp are combined for a flavor-packed roll with bright, refreshing flavors. They are great as a cool summertime appetizer, and are delicious dipped in Thai style cream seafood dipping sauce

Ingredients

For cream seafood dipping sauce

100 g Sugar
60 ml Lime juice
40 ml Fish sauce
100 ml Sweetened condensed milk
30 g Mustard
250 ml Vegetable oil
1 Egg Yolk
50 g Peeled garlic
30 g Chopped coriander
20 g Green chili
5 g Sweet basil leaf

For the salad rolls

Amounts not given as it depends on how many kinds of vegetables you want to put in.

Vietnamese rice paper sheets
Green Oak Lettuce (Feel free to use other vegetables that you have one hand. )
Cucumber, cut into 3 inch sticks. seeds removed, if you don’t like it
Carrots, cut into 4-5 inch sticks.
Corn, cut a section of boiled corn kernels off the cob in a clean sweep by using one hand to hold the corn cob and lay the other side of the corn on the cutting board, slicing down lengthwise on one side.
Shrimp, bring a pot of water to a boil over high heat and add shrimp. Cook for 3-5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half. Protein of your choice: Ham, tuna salad, shrimp, imitation crab, tofu, etc.

PREP TIME : 30minutes

COOKING TIME : 30minutes

directions

For cream seafood dipping sauce

Green sauce

Prepare your food processor.
Add green chili, garlic, coriander, sweet basil and lime juice and blend until smooth.

Yellow sauce

Prepare your food processor.
Add sugar, yolk, fish sauce, sweetened condensed milk and mustard then process until the sugar dissolves (Observing that the blender does not have sugar granules attached to the blender jar)
Adding the oil slowly while the processor is running. Adding the oil slowly is really important. If you were to dump it all in at once, you’d have soup!

Cream seafood dipping sauce

Pour the green sauce into the yellow sauce and blend them well combined.
Transfer to a small serving bowl.

For the salad rolls

Fill a large bowl with boiled water that has been cooled, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for 1 second. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
Place about 1 leaves of green oak lettuce and place them neatly on on the rice paper, about 0.5 inches above the edge closest to you, and making sure the top of the leaves are sticking out about half an inch over the left side of the paper and place it in the same manner on the right side of the paper. Gather about 2 sticks of carrots and 2 sticks of cucumbers and place them center on green oak lettuce . Corn and shrimp, but this time you want to center them on the paper. Wrap and roll tightly. Cut each roll in the middle to make 2 pieces.
Serve with the dipping sauce. If it needs to sit out for a while, be sure to place plastic wrap over them so they don’t dry out. Enjoy!

Thai Salad Rolls

Thai salad rolls easily made at home! Fresh vegetables and shrimp are combined for a flavor-packed roll with bright, refreshing flavors. They are great as a cool summertime appetizer, and are delicious dipped in Thai style cream seafood dipping sauce

Ingredients

For cream seafood dipping sauce

100 g Sugar

60 ml Lime juice

40 ml Fish sauce

100 ml Sweetened condensed milk

30 g Mustard

250 ml Vegetable oil

1 Egg Yolk

50 g Peeled garlic

30 g Chopped coriander

20 g Green chili

5 g Sweet basil leaf

For the salad rolls

Amounts not given as it depends on how many kinds of vegetables you want to put in.

Vietnamese rice paper sheets

Green Oak Lettuce (Feel free to use other vegetables that you have one hand. )

Cucumber, cut into 3 inch sticks. seeds removed, if you don’t like it

Carrots, cut into 4-5 inch sticks.

Corn, cut a section of boiled corn kernels off the cob in a clean sweep by using one hand to hold the corn cob and lay the other side of the corn on the cutting board, slicing down lengthwise on one side.

Shrimp, bring a pot of water to a boil over high heat and add shrimp. Cook for 3-5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half. Protein of your choice: Ham, tuna salad, shrimp, imitation crab, tofu, etc.

PREP TIME : 30minutes

COOKING TIME : 30minutes

directions

For cream seafood dipping sauce

Green sauce

Prepare your food processor.

Add green chili, garlic, coriander, sweet basil and lime juice and blend until smooth.

Yellow sauce

Prepare your food processor.

Add sugar, yolk, fish sauce, sweetened condensed milk and mustard then process until the sugar dissolves (Observing that the blender does not have sugar granules attached to the blender jar)

Adding the oil slowly while the processor is running. Adding the oil slowly is really important. If you were to dump it all in at once, you’d have soup!

Cream seafood dipping sauce

Pour the green sauce into the yellow sauce and blend them well combined.

Transfer to a small serving bowl.

For the salad rolls

Fill a large bowl with boiled water that has been cooled, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for 1 second. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.

Serve with the dipping sauce. If it needs to sit out for a while, be sure to place plastic wrap over them so they don’t dry out. Enjoy!

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