Ingredients:

Rolls
1 pk rice papers
1 lb. beef, cooked and cut very thinly, marinate for a 1/2 hour before assembling, in 2 tsp. soy sauce, 1 tsp. lime juice, 1/2  tsp. sweet Thai chili sauce and 1/2  tsp. grated ginger
1 red bell pepper, cut in 4 pieces, seeded and sliced thinly
1 carrot, peeled and cut in julienne strips
1 English cucumber, peeled and cut in julienne strips
5 green onions, sliced thinly
1 fennel bulb, thinly sliced
1/2 lb. bean sprouts
1/2 cup cilantro leafs
5 mint leaves, julienned

Peanut Sauce
1 clove garlic, minced
1/2 teaspoon ginger, minced
2 Tablespoons onion, minced
1 teaspoon peanut oil
1/4 teaspoon red chili flakes
1/4 teaspoon coriander
1/4 teaspoon cumin
1-1/2 cup peanut butter, smooth or chunky as you like
1/2 cup coconut milk
1 Tablespoon soy sauce
2 teaspoons lime juice
Pinch curry powder
Salt to taste

Rolls: Lay out 2 sheets of the rice paper at a time and brush with water to soften.  Start to assemble laying 2 or more pieces of each ingredient on the rice paper at on side so you can roll the whole thing together, as you go folding in the ends.  Cut it in half and serve with the peanut sauce.  This can be a salad course or a whole meal.

Peanut Sauce: Sauté the garlic and onion in the oil until softened. Add the chili flakes, coriander, and cumin for another minute, continue to stir. Remove from the heat and add the peanut butter, coconut milk, soy sauce and lime juice.  Add curry powder and salt to taste.

Servings: 4



Wine Suggestion: Meridian California Sauvignon Blanc