Fresh Summer Rolls
thin rice noodles, cooked and drained
mint leaves, basil leaves, cilantro leaves
leafy vegetables such as bok choy, napa cabbage, spinach
Dip one piece of rice paper in simmering water for a few seconds or until pliable and soft. If water is too hot your rice paper will stick but if the water is not hot enough the rice paper won’t be soft. Adjust the temperature accordingly.
Lay paper on a flat surface and start laying your ingredients on the side that is closest to you. Roll it as you would egg roll.
1 can coconut milk
2/3 c. brown sugar
1 ¼ tsp salt
2 Tbsp tamarind paste
1 Tbsp red curry paste
Bring all ingredients to a boil in a saucepan. Turn down heat and simmer for 15 min.
Keep in a jar in fridge for 2 weeks.