This week – CURRIED THAI SPRING ROLL LETTUCE WRAPS (p. 155)
Ok, so I know that the recipes I’ve chosen from this book make it seem as though it is all Asian-inspired food but, it really isn’t, there are a lot of different recipes in here – I’m just gravitating towards Thai food lately… Plus, you’ll notice this week’s ingredients are very similar to the ones I purchased for last week’s beef, so I chose these spring rolls in part to make use of the items that I already had in my pantry.
And, as usual, Tieghan did not disappoint with these wraps!
- Rice Noodles
- Bell Peppers
- Fresh basil leaves
- Romaine lettuce
- Lime wedges
- Chopped peanuts
- Fresno chiles
- Rice vinegar
- Thai sweet chili sauce
- Peanut butter
- Low-Sodium soy sauce
- Red curry paste
- Sesame oil
Difficulty level –
This is another beginner recipe. The prep work was straightforward and quick. You can prep everything ahead of time and store it in the fridge. Then, when ready to eat, just cook the pasta and everything else is tossed together afterwards.
Since this is my second Thai recipe in just over a week, I had almost everything I needed to make these rolls. The only ingredient purchased was the red curry paste; so total this week was $6.
Things I Googled While Making this Recipe –
- What are Fresno chiles? Turns out they’re the same as Fresno peppers.
Alterations to Recipe –
The only change I made to this recipe was to use jalapeños peppers instead of the Fresno chiles simply because I had those on hand. The rest was so straightforward that I didn’t have to change a thing.
A-M-A-Z-I-N-G! Full disclosure, I made this for lunch, not dinner. I don’t think lettuce wraps alone would be enough for a dinner-time meal but it was the perfect amount for lunch. It also makes lots and keeps really well, so I ate lettuce wraps for about 3 days! The peanut sauce is versatile and I used it as a veggie dip during the week. I’ll be making this one many times over – it is fresh, light and really savoury.