INGREDIENTS:
1-5 Rice wrappers
100 g Lettuce
½ Bell pepper
½ Carrot
1 Cucumber
2 stalks Thai coriander
2 stalks Coriander
½ cup Mint leaves
½ cup Sweet basil
½ Avocado
PREPARATION:
1. Prep vegetables—cut in long sticks or slices
2. Pull leaves off of mint and basil.
3. Before using rice wrapper, soak in water for 10-15 seconds.
4. To wrap, start out with lettuce and then stack other ingredients on top.
5. Wrap tightly before cutting.
6. Serve with seafood dip and tamarind dip.
Serves: 2-3 pax
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.