Whenever I grab Thai Food (which is on the reg) I always order Fresh Rolls as an app. IMO they are the perfect bite before or even as a light meal- refreshing, tasty and healthy. But not all Fresh Rolls are created equal, and neither is the accompanying dipping sauce (which is just as important, if not more, than the roll itself). I’ve been on a mad search for the perfect fresh rolls (plus sauce), and I have it narrowed down to a select few. However I wanted to learn how to make my own so I didn’t have to rely on takeout and could whip ’em up whenever I was feeling like something fresh to death (which is pretty much all day err day).
When I finally took the plunge I have to say I was pleasantly surprised by just how quick and easy these are to make. You just blend the sauce, assemble the fillings, soak your rice papers and then roll that bad boy like a burrito. It’s taken me multiple attempts to perfect the sauce, which is now pretty much crack in delicious peanut condiment form. I may or may not have started eating it straight from a spoon after mowing all my fresh rolls to dip in it, but I’ll never tell. Just consider yourself warned.
As for the filling, it is all about the fresh herbs. Cilantro, mint and Thai basil are going to elevate your fresh rolls to the next level. Sliced cukes, red pepper, carrots, avocado and a romaine leaf add in tons of vitamins, antioxidants, fiber and crunch. You can add in tofu or vermicelli noodles for a more traditional roll, but I like to pack in as many raw veggies whenever I can.
MLB loves to keep it so fresh with these rolls.
'So Fresh' Rolls
- 4 Vietnamese Rice Paper Wrappers
- ½ avocado, sliced thinly
- ½ cucumber, sliced thinly
- ½ red pepper, sliced thinly
- carrot shreds
- Mint leaves, torn
- Thai Basil leaves, torn
- Cilantro leaves, minced
- ½ cup organic, unsweetened creamy peanut butter
- ½ cup hot water
- 2 tbsp GF soy or tamari sauce
- 3 tbsp coconut nectar (an all natural, low glycemic sweetener)
- 1 tsp chili garlic paste
- a few drops sriracha, to taste
- 1 clove of garlic, minced
- 1 lime, juiced
- First blend your dip. Just put all the ingredients together in the blender and BOOM- your crack sauce awaits you.
- Assemble all your roll ingredients and have them ready to roll.
- Fill up a large bowl with very warm water. Take your rice paper wrappers and dip one at a time into the warm water for about 5-10 seconds, until the wrapper starts to soften. Take the wrapper out of the water and place flat on a cutting board. Layer roll ingredients (lettuce leaf first, sliced veggies and herbs on top) a few inches from the top of the wrapper and make sure they are centered. Pull the few inches of the wrapper over the top of the ingredients. Then pull in the sides. Then roll baby, roll (towards you). I know it sounds hard, but it's not. Just reference the photos below.
- Dip your rolls in your crack sauce. Take a bite. Repeat. Ah yes ain't that fresh? Everybody wants to get down like that.