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1
Toss all ingredients together in a bowl, except rice wrappers.
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2
Fill a large bowl with hot water, (but not too hot, as you'll be dipping your fingers in it).
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3
Start by submerging one wrapper into the water.
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4
It should soften after 30 seconds.
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5
Remove and place on a clean surface.
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6
Add another wrapper to the hot water as you fill and roll the first one.
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7
Place a heaping Tablespoon of roll ingredients toward the bottom of the wrap.
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8
Spread out the ingredients horizontally.
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9
Iin the shape of the roll).
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10
Fold the sides of the wrapper over the ingredients, and then bring up the bottom.
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11
Tuck the bottom around the ingredients and roll to the top of the wrapper.
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12
To secure, wet it with a little water and press (like sealing an envelope).
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13
To serve, place your platter or bowl of rolls on the table olong with the dipping sauce.
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14
Eat with your fingers.
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15
(and lots of napkins!
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16
).
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17
DIPPING SAUCE:.
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18
Place all ingredients in a blender or food processor.
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19
Blend or process until sauce is smooth.
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20
If you prefer a runnier peanut sauce, add a little more water or coconut milk.
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21
Do a taste test, adding more fish sauce if not salty enough, or more cayenne if not spicy enough.
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22
If too salty, add a squeeze of fresh lime juice.
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23
If you'd prefer it sweeter, add more sugar.
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24
Serve warm or at room temperature as a dip with fresh veggies, with chicken or beef satay, fresh spring rolls, or other Asian finger foods.
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25
Or mix noodles to create a Thai-style noodle dish or cold noodle salad.
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26
(This sauce will thicken as it sits - just add a little water or coconut milk to thin it out, as needed.
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27
Otherwise, it stores well if kept covered in the refrigerator - keeps up to 2 weeks or freeze.
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28
).
