Last weekend Denisa came over to film a new recipe for her YouTube channel (check out the first one we did together here) and this is the first thing we did. I will follow next week with the second recipe we prepared together.
This recipe is the result of chance, Pinterest and a lovely memory of a great Parisian night in a Cambodian or Vietnamese restaurant with some happy people. There is where I first had raw spring rolls, not the baked / fried ones I am used to in the Chinese restaurants.
A few weeks ago, while browsing Pinterest I saw a lot of versions of Thai soups that needed a Thai red curry paste and seemed to be delicious. So chance brought me to an Asian food store, where I went for the red curry paste but came out with a lot of other ingredients that included the rice papers. So I needed to do something with them. I remembered I saw a beautiful recipe online some time ago and I recalled the colors of the ingredients, so I decided to try something similar. Looked on Pinterest for ideas for the dip, already knew I would use the Sriracha I bought from the same store, the extra hot variety. So this is what resulted and you will see the video soon <3
- 6 rice spring roll papers
- 1/2 beet, peeled and thinly chopped
- 1/2 yellow and red pepper, seeded, thinly sliced
- 2 carrots, thinly sliced
- 3 spring onions, chopped
- mint leaves
- parsley leaves
- 1 mango, cubed
- 2 tablespoons natural peanut butter
- 1 1/2 tablespoons soy sauce
- 2-3 teaspoons brown sugar or coconut sugar
- Juice from 1/2 lime
- 1/2 teaspoons chili garlic sauce
- 1 teaspoon fresh grated ginger
- hot water to thin
- Prepare the vegetable, slice them and set them aside.
- Heat 200 ml of water and set aside to cool slightly for preparing the rice paper.
- Mix all the ingredients for the the peanut butter dip except the water by whisking them in a bowl. Start adding the hot water gradually and whisk it in until it reaches the desired consistency (I prefer it to be thicker, to be easier to maneuver).
- Pour the hot water to a plate and soak each rice paper to soften for about 10-20 seconds. Do not let them soak for too long, or they will be a lot harder to work with.
- Once softened, transfer it to the working surface (I used a marble cutting board) and smooth the circle.
- Add the vegetable filling in the proportions you wish and fold the rice paper like you would a crepe: fold the top over the vegetables, the fold each side, and roll everything.
- Repeat the process until all toppings are used or you reach the desired number of rolls.
- Serve with dipping sauce. I also used a dip of extra-hot sriracha sauce.