Type: Appetizer

Thai Pronounciation: >>>Click

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About:

Fresh Roll

Ingredients

• All purpose flour
• Salt
• Lettuce
• Cucumber
• Bean Sprouts
• Choice of cooked meats
• Sugar
• Coconut Sugar
• Tamarind Concentrated
• Soy sauce
• Black Soy Sauce
• Vinegar
• Corn starch

Preparation

1. Prepare Shell Sheet
2. Mix half cup of flour with two cups of water. Add a pinch of salt.
3. Mix thoroughly. Leave it set for 2-5 minutes.
4. Grasp a chunk of mixture in your hand. It would be fluid, sticky and bouncing. Stamp one side of the mixture chunk in your palm on the hot pan. While Stamping, circle the mixture to the size that you want (Approximately 20cm diameter). Then pull your hand back. The mixture will bounce back with your hand. (Recommend no Teflon. If not the shell sheet will not stick on the pan, but it will bounce back with your hand instead.)
5. Wait 2-4 seconds to make the sheet cooked. Then remove the sheet from the pan.
6. Tip: Many restaurants have used "Rice Paper", which is Vietnamese Wrap, instead of this Thai wrap. You can buy Rice paper from many Chinese grocery stores, and then prepare the shell sheet as it is mentioned on the instruction.
7. Prepare sauce
8. Add half cup of water to a pot. Season it with Black Soy Sauce, Tamarind concentrate, Coconut Sugar, Regular Sugar, Vinegar and Soy Sauce.
9. Then boil with low temperature.
10. Mix 4 teaspoons of Corn starch with half cup of water in a bowl. Stir thoroughly.
11. 4 Add corn starch mixture in the pot. Keep stirring until it boils.
12. Prepare filling
13. Place lettuce on top of the wrapper sheet. Add pieces of cucumber, bean sprouts and choice of your cooked meat i.e.. Shrimp, chicken.
14. Wrap it.
15. Serve it with scallion and sauce that we just make.

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