Fresh Spring Rolls with Peanut Sauce

Summer Rolls

½ cup WATCHAREE’S Peanut or Pad Thai sauce for dipping 5 round rice paper wrappers (8.5 inch diameter) 10 medium-cooked shrimp 1 cup shredded carrots 1 cup thinly shredded red cabbage 1 cup fresh basil 1 cup fresh mint leaves 1 cup cilantro leaves ½ cup thinly sliced jicama (optional) microgreens (optional)

Cut rice paper wrappers in half. Sprinkle with water and let stand for a few seconds to soften. Add cilantro, basil, carrots, cabbage and shrimp in the middle. Fold the bottom inward and roll the wrapper tightly away from yourself. Repeat with remaining ingredients. Serve with WATCHAREE’S Pad Thai or Peanut Sauce.

Make 10 pieces

Main Course Watcharee’s Favorites · 19

Green Curry Fried Rice

1/4 cup Watcharee’s green curry sauce 1-2 tbsp oil 3 cups steamed rice 1 cup seafood or sliced chicken breast 3 Thai eggplants, quartered 2-3 kaffir lime leaves, torn ¼ cup Thai basil leaves 1-3 red chilies, sliced 1 tbsp fish sauce ½ tbsp sugar

Heat oil in a wok over medium high heat. Add Watcharee’s green curry sauce and sauté until fragrant. Add seafood or chicken and cook through. Add steamed rice and eggplants, and stir well until eggplants are nearly cooked. Add basil leaves, red chili and kaffir lime leaves.

Serves 2