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.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
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.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: