Thai Salad Rolls with Spicy Peanut Dipping Sauce
1/3 cup peanut butter
1/3 cup coconut milk
2 tablespoon lime juice
2 tablespoon soy sauce
1 tablespoon garlic chili sauce, such as sriracha or sambal oelek
2 teaspoons fish sauce
2 teaspoons honey
4 oz rice vermicelli noodles
12 rice paper wraps
12 large fresh mint leaves
2 cups shredded leafy green lettuce
1 cup shredded carrot
1 red onion, very thinly sliced
1/2 English cucumber, cut into matchsticks
1 mango, peeled and cut into matchsticks
Peanut Sauce: Whisk the peanut butter with the coconut milk, lime juice, soy sauce, chili sauce, sugar and fish sauce until well combined; set aside.
Salad Rolls: Place the noodles in a bowl and top with boiling water. Let stand for 5 minutes or until softened. Drain well.
Soak a rice paper wrap in hot tap water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel. Arrange a basil leaf just below the center of the wrap, leaving space on the sides. Top with some lettuce, noodles, carrot, red onion, cucumber and mango.
Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Repeat with remaining ingredients. Store, tightly covered with plastic wrap, until ready to serve for up to 2 hours. Cut in half, on an angle, before serving with Peanut Sauce.
Recipe and image provided by the National Onion Association