This week's featured recipe and tips by:

Monique "Moe" Eveland


Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand. After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years. Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

A light peanut sauce or your favorite Asian dipping sauce like Nuoc Cham (a sweet and zesty fish sauce) or a sweet chili sauce. Or get adventerous and make your own sauce!

  • There are a lot of variables as far as traditional ingredients for fresh rolls., such as thinly sliced roasted pork or chicken, fried tofu or even additional veggies instead of a protein or even the noodles.
  • Keep rolls covered with a moist paper towel until ready to serve.
  • Try these with brown rice wrappers.
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Town & Country
Recipe

Healthnotes®
Recipe

Thai Fresh Rolls

VN:F [1.9.15_1155]
Rating: 4.5/5 (2 votes cast)

Ingredients

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  • 2 cups cooked rice noodles (thin rice vermicelli)
  • 1/2 pound medium shrimp, peeled, deveined and tails removed
  • 8 (8-inch) rice paper rounds
  • 1/2 head red-leaf lettuce
  • 1 bunch mint
  • 1 bunch Thai basil
  • 1 cup thinly sliced red cabbage
  • 1 cup finely grated carrots
  • Nuoc cham or peanut sauce for dipping

Directions

Cook noodles according to package directions. Drain and immediately rinse under cold water to cool. Drain well.
Boil shrimp in salted water until just cooked, about 3 minutes. Drain, refresh in cold water and drain again. Cut in half lengthwise and set aside.
Have all ingredients ready for assembly of rolls.
Soak 1 sheet of rice paper in hot tap water for about 4 seconds. Place on clean, at surface.
Put leafy part of 1 leaf of lettuce, approximately 4 inches wide, on bottom half of paper.
Add 1 tablespoon rice noodles and spread evenly. Add 2 mint leaves, 2 basil leaves and about 2 teaspoons each of cabbage and carrots.
Roll bottom (portion closest to you) over to form a tight partial cylinder. Fold right and left sides of paper toward center.
Tuck 3 shrimp halves and a piece of mint or basil into pocket, then finish rolling into a cylinder.
Cover each roll with damp paper towels as you go, and store airtight in refrigerator. Repeat with remaining ingredients.
Pour dipping sauce(s) into small bowls and serve with rolls. If you prefer, cut rolls in half on diagonal.

Recipe from Town & Country Market - Culinary Resource Center
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