More Vegan

done pile!

Yes, I own more than one vegan cookbook.  If you read my last post  you will know that I find my Thug Kitchen cookbook to be hilarious as well as actually have some good vegan recipes.  So when Thug Kitchen came out with a “party” cookbook, for social mofo’s as they say, I immediately put it on my cookbook wish list.

Thug Kitchen Party Grub was the next cookbook in line.  The recipe tagged was for Pad Thai Rolls.  Sounds great!

To start with I made the Pad Thai dipping sauce.  I put rice vinegar and sugar in a small sauce pan over medium heat.  I let that simmer for 4 minutes.

prior to simmering
prior to simmering

Then I mixed in tomato paste, chili paste and lime juice.  And refrigerated until serving time.

done.
done.

Onto the rolls.  I cooked glass noodles (if you aren’t familiar with glass noodles they are a transparent Chinese noodle also know as cellophane noodles or mung bean threads) according to the package instructions – which were cook in boiling water for 5-7 minutes.  Then I drained and cooled by running under cold water.

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Then I tossed the noodles in toasted sesame oil and soy sauce.  And set aside while I prepped a bunch of veggies.

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I thinly sliced red cabbage, cucumbers and carrots.  Then I roughly chopped cilantro, mint and basil.  I lined up the veggies for roll assembly.

organization! BTW Cheetoh decided he didn't want to wait to eat so he missed out on the Pad Thai Rolls.
organization! BTW Cheetoh decided he didn’t want to wait to eat so he missed out on the Pad Thai Rolls.

I took a large skillet and heated water in it over very low heat.  The key was the water had to be warm yet cool enough to be able to put your hand in.  I dipped rice paper wrappers (one at a time) into the warm water and waited for them to become pliable, then removed and placed on a plate.

get in that water rice paper!
get in that water rice paper!

I then made a small pile of cabbage, cucumber, carrot, herbs and noodles about an inch from the bottom of the wrapper.

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I rolled from the bottom, then folded in the sides (think burrito) and continued rolling.  I then repeated until I was out of ingredients.

done pile!
done pile!

I served with the sauce topped with chopped peanuts.

The Verdict:  When you say Thai I expect flavor.  These did not pack a bunch of flavor.  So I was kind of disappointed.  They were kind of bland actually and weren’t filling at all…hmmm perhaps they needed some meat vegans!  BUT the technique for the rice paper wrappers was awesome – I’ve made rice paper wrappers before and this technique was way easier.  So it wasn’t all a failure because next time I make rice paper wraps (with meat) I will do them like this!