Recipe - Thai Rice Rolls With Spicy Peanut Sauce

3 cup Water
1 One half cup Shortgrain rice
1 teaspoon Salt

SPICY PEANUT SAUCE
One half cup Crunchy peanut butter
2 tablespoon Lemon juice
1 tablespoon Soy sauce
1 teaspoon Molasses or brown sugar
1 pn Hot pepper flakes
1 Clove garlic; minced

From: "M. Runham" run@leicester.ac.uk

Date: Thu, 8 Feb 1996 11:51:10 +0000 (GMT)
Measure water, rice and salt into large saucepan. Put on the lid and place
saucepan on burner on high heat. As soon as water begins to boil, reduce
heat to low; cook, covered, for 20 minutes. Take the rice off the burner
and remove the lid. Let stand for 15 minutes to cool.

Divide rice evenly among 4 plastic sandwich bags. Shake rice to bottom of
bag and roll firmly into logs. Refrigerate for 1 hour or until rolls hold
shape when cut or sliced up .

Spicy Peanut Sauce: Meanwhile, in saucepan, whisk together 1 One half cups
water, peanut butter, lemon juice, soy sauce, molasses, hot pepper flakes
and garlic; bring to boil, whisking often. Reduce heat to medium; cook,
whisking, for 10 minutes or until thick enough to coat spoon. Let cool
slightly.

Using sharp knife, slice rice rolls into 1/2inch pieces. Serve with sauce
for dipping. Arrange slices on a plate with cut or sliced up cucumber, radishes and
carrots to add colour.

Per serving: about 310 calories, 9 g protein, 11 g fat, 46 g carbohydrate

Source: Canadian Living magazine, Mar 95 Presented in article by Shannon
Ferrier, Tamara Shuttleworth "Health & WellFare: Hey, Kids! Let's Cook"

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