This was a great little party ad on. I made Fresh Summer Rolls and Spicy Beef salad. I only have a before photos but to turn the summer rolls into nibbles I cut them up into 4 pieces per roll and placed them on a pretty platter with the dipping sauce in the middle.
Spicy Beef salad a la Deliciously Detroit.
We just recently left our sunny California home to move to Detroit. I had a favorite Thai delivery restaurant in Los Angeles and alas haven’t had any luck here, yet. However, I’m sure I’ll find things as the food, restaurants and grocery markets are Deliciously Detroit!
But…. I made this from my thai cooking book and it came out quite nice and took as long as calling up the order and getting it delivered-somehow they would always say “forty-five minutes for delivery and on a busy night 1.5 hours!”
1/4 red onion thinly sliced
1 cup chopped cilantro
a few sprigs of mint chopped
1 cup lime juice
1/4 cup fish sauce
2 tablespoons chili paste
1/3 cup sugar- I just had sugar in the raw
2 persian cucumbers sliced round
Mixed greens– I prefer ones that hold the sauce well like: Romaine, butter leaf and ice berg
Cherry tomatoes halved
1.2 red pepper sliced
Tri tip beef that you can find at any Trader Joes
Season the meat and grill or broil to taste-I like it rare.
While the meat is cooking start the sauce for the salad
Squeeze 1 cup lime juice, add 1/3 cup sugar, stir to dissolve. Add chili paste and fresh chili’s if you have them…. I didn’t.
Once your meat is cooked let it stand for about 20 minutes. Cut against the grain thin slices. I added the meat to the sauce and refrigerated for an hour-this can be refrigerated even over night.
Add the meat and the rest of the sauce to a bed of lettuce, sliced cucumbers, red peppers and halved cherry tomatoes. For a party get little Chinese to go containers and make little quick individual salad bites and have chop sticks, even though a real Thai uses a spoon and fork 🙂
Fresh Summer rolls:
One bunch cellophane noodles, cooked according to package directions
2 persian cucumbers sliced length wise in spears
1 carrots, julienned
1 large beet, julienned
2 handfuls fresh cilantro, hand-torn
6 pre-cooked chicken cut into strips and 10 pre-cooked shrimp sliced in half length-wise
20 (8-inch) round rice paper wrappers
mint leaves and scallions-sliced half way and hearts of Romaine lettuce
Sweet Chili Dipping Sauce:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste
A trick on these is to try and roll them nicely!!!! First make the dipping sauce. I just really toss it all in there and poor the hot water last to get the sugar incorporated. Set aside in the refrigerator.
Make sure you have all the summer roll ingredients prepped. Get a large in diameter bowl and pour warm water in it. Carefully, one at a time start your rice paper process. Place one rice paper in the water and get it soft enough but not too soft to it will break. Place paper on a plate and start the assembly. I put a small romaine leaf down, then the noodles, then a strip of chicken, a bunch of cilantro, a halved scallion, one cucumber spear a few carrot spears. Start to roll it. One roll and fold in sides while keeping the roll tight. Just at the end put two halved shrimp and mint leaves in for the last part of the rolling process. It makes the roll pretty this way. Good luck, it takes a bit of practice. If you mess up and the roll is too messy… you can always put the messed up roll into another rice paper and double roll it!
Set aside, and make another. Make sure that each roll is not touching or they will stick together. You can eat them whole or cut them in 4 for a party. Get crazy with these and inventive. Basically think of the rice paper as a wrap…. you can add anything. I’m wondering what a Thanksgiving Roll would be like…? A bit of turkey, stuffing and cranberry sauce with a bit of Romaine lettuce for a crunch… Let me know if you come up with any fun ideas. Enjoy