Fresh Rolls

Thai or Vietnamese style fresh rolls are a fun group activity for dinner. The special plastic plates for building them make it extra quick.

• Rice paper wrappers
• Protein: shrimp, chicken, tofu, pork
• cucumber sticks
• carrot, shredded
• soft lettuce, leaves
• vermicelli noodles, cooked and optionally tossed with sesame oil (refrigerate until needed).
• mint, coriander, thai basil
• mango, ripe and sliced
• avocado slices
• sauce (see below)
• optional: scallions, bell pepper slices, bean sprouts, purple cabbage

1. Shrimp: Thaw frozen shrimp. Place in boiling water for 2 min. Drain and run in cold water or dip in ice bath to stop cooking. Peel and cut in half (if large). Refrigerate until needed.
2. Chicken: Saute/boil, flavored or not. Tofu: cook
3. Lay out items on table and each person rolls their own. 
1. Dip wrapper in pie plate full of water. No need to drip off excess water. Place on blue plate. It will continue to soften while you place your ingredients. The holes in the plate prevent it from sticking.
2. Add sauce, noodles, protein and favorite fillings and herbs.
3. Roll tightly at one end. Half way, fold in each end and continue rolling. Dip in extra sauce if you didn't put enough inside.

Sauce choices

• hoisin sauce (optional: mixed with finely chopped peanuts)
• peanut sauce
• 1/3 c creamy peanutbutter
• 2 T rice vinegar
• 2 T soy sauce
• 2 T maple syrup
• 1 T sesame oil
• 2 cl garlic, minced
• 2-3 T water, as needed for right sauce consistency
• Vietnamese sauce
• 1/4 c water
• 2 T fresh lime juice
• 2 T white sugar
• 4 t fish sauce
• 1 cl garlic, minced (optional)
• 1/2 t garlic chili sauce