#220 The Case of Thai Cold Rolls

8 8-1/2" round rice-paper wrappers
1 bunch basil, stemmed (or use sprigs of cilantro)
1 large mango, peeled and sliced
salt
4 carrots, shaved with a vegetable peeler into strips
2 English (seedless) cucumbers, thinly sliced on a mandolin
Thai sweet red chilli sauce

Soak a rice-paper wrapper in water for about 20 seconds until pliant. (It will continue to soften as you work.) Lay it flat on your work surface.

Always keeping about an inch from the edges of the wrapper, make a horizontal line of basil leaves near the bottom. Face the dark green side of the basil leaves down so the vibrant colour will show through the translucent wrapper.

Add a row of several mango slices.

Salt to taste.

Mound carrot onto the row, then cucumber.

It's time to roll. Firmly tuck the bottom edge of the wrapper around the filling. Since the wrapper is now a little bit elastic, tug ever so gently when you fold in the sides. Then, pulling gently toward you to create some tension and pressing down at the same time, do the final roll up.

Repeat until you have eight beautiful cold rolls.

Serve with the sauce.

Makes 8 rolls.

♥ Becki

Comments

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