Summer roll Lao style (the unfried type of rolls)

Approximate time required: 15-30min

Serving: 4-6

What you'll need:

1/4 package vermicelli rice noodles (cooked)

1/2 package rice paper (more or less depending on size or package)

1 cup shrimp (fried or boiled)

3 eggs (fried with vegetable oil, omelette style and sliced in 1/2 inch strands)

4-6 lettuce leaves (sliced in halves, romaines are great, ribs removed)

handful cilantro

handful mint leaves

The tricky part to this receipe is putting it all together. A rather fun activity for families if you enjoy that sort of thing.

In a pot, cook the rice noodle as directed per packaging (usually 15min or until soft). While that's cooking, fry or boil the shrimp until fully cooked (no seasoning required, but you can cook it how ever you like). Fry the egg in a pan, omelette style, and slice it about 1/2 inch thick (seasoning optional). Now that you have all the ingredients, it's time to start rolling!

In a pot with fairly hot water carefully place the rice paper (one at a time) into the water and let it sit for about 30sec-1min. Make sure they're nicely soft and remove with wooden stirring spoon. Lay the rice paper on a dry surface, removed has much water as possible, and stack with lettuce, rice noodle, shrimp, fried egg, piece of cilantro, and mint leaves. Carefully roll it tightly, set aside, repeat until you have enough summer rolls (approximately 8-12).

Served cool or warm with dipping sauce. (See my Sweet and sour sauce receipe) Enjoy!

Sweet and Sour Sauce (For dipping egg roll, summer roll, etc)

Approximate time required: 5-10min

Serving: 4-6

What you'll need:

1/2 cup water

1/3 cup brown sugar

1-3 Thai or Chili pepper (sliced or minced)(adjust according)

1/4 cup white vinegar

3 clove garlic (minced)

3 Tbsp soy sauce

1 Tbsp corn starch

1 tsp lime juice

1 Tbsp fish sauce

2 Tbsp sesame seeds or roasted and crushed peanuts

In a small pot, add water, corn starch, stir and bring to boil. Add all ingredients listed above except sesame seeds or peanuts. Stir ingredients well and let it simmer for 2 minutes. Adjust ingredients to taste as desired. Pour sauce into individual dipping bowls, garnish with sesame seeds or peanuts, and enjoy! Best served warm.

Thumb mugk hoong (Spicy Papaya Salad)

Approximate time required: 10-15min

Serving: 2-4

What you'll need:

1 clove garlic
1/2 tsp shrimp paste
1/4 tsp MSG (optional)
1/3 tsp salt

1-5 Thai or chili pepper (1 is mild, 5 is extremely hot, use according)

1 small green papaya (peeled and shredded)

1/2 cup cherry tomatoes (sliced in halves)

2 Tbsp fish sauce

1 slice lime (generous piece :)

1 Tbsp sugar
1 branch basil leaves (to garnish/also optional)

For best result use a large mortar and pestle (see picture), but if you don't have one this dish can be done by mixing the ingredients together in a bowl and using a large spoon(just slice the peppers).

In a mortar add the pepper, garlic, shrimp paste, MSG, salt, and mash it up pretty well. Add the papaya, cherry tomatoes, fish sauce, lime, sugar, and gently mash it together while using a spoon to turn and mix it all together. Pour the salad onto a serving plate or bowl, garnish with basil leaves, and serve immediately!

Serve as an appetizer or side dish. Enjoy with sticky rice, fresh lettuce or water spinach for authentic taste!