A fresh and clean way to refuel, these pancit rice rolls are packed with flavour. You’ll need to put in some prep work, but trust us it’ll be worth it.
Pancit Rice Roll
Recipe makes 8 rolls
Rice paper sheets
1/2 pack Cantonese chow mein noodle
1 bunch garlic scapes (two inch cuts)
1 small carrot (julienne)
1 radish (julienne)
1/2 red onion (sliced thin)
1/4 head Napa cabbage (sliced thin)
1/4 green papaya (julienne)
1/2 bunch Thai basil
1/2 bunch mint
10 sprigs cilantro
2 Anaheim chiles (julienne)
2 green onions (sliced)
2 tbsp coconut caramel *recipe below*
6 tbsp Nam Jim *recipe below*
1. Blanch the noodles in boiling water until just cooked, then rinse in cold water.
2. In a wok sauté garlic scapes, cabbage, carrot, radish and onion. Put aside to cool.
3. In a dish, re-hydrate the rice paper sheets in water (do this for 20 seconds, one at a time).
4. In a bowl add noodles, cooked vegetables and all remaining vegetables.
5. Mix with coconut caramel and Nam Jim.
6. Roll noodle and vegetable mix in rice paper rolls.
To best enjoy this flavourful dish, cut the rolls in half, pour a generous amount of sauce on top and garnish with cilantro crumbs, slice green onion, pickled cilantro and sliced chillies. Don’t worry – we’ve got you covered with recipes for the accompaniments too:
2 cups panko
pinch of salt
1. Using a food processor or blender, add all ingredients and pulse until green crumble is achieved.
5 pieces of Anaheim chile
5 cloves of garlic
5 pieces of cilantro root
5g of salt
150 ml palm sugar
500 ml lime juice
150 ml fish sauce
1. Using a mortar pestle pound the garlic, Anaheim chile and cilantro root with salt.
2. Add in palm sugar and work into the rest of the mixture.
3. Mix in lime juice and fish sauce.
Coconut Caramel Dressing
2 cloves of garlic
3 pcs cilantro root
1 inch piece of peeled ginger
5 white peppercorns
100 g shaved palm sugar
1 cup shredded coconut
1 tsp shrimp paste
2 tsp dried shrimp (shredded)
3 tbsp fish sauce
3 tbsp water
Juice of 1 lime
1. In a mortar and pestle, pound ginger, garlic, cilantro root and white pepper into a paste.
2. Add paste to a pot with approx. 1 tbsp of vegetable oil and toast until golden brown.
3. Add palm sugar and caramelize.
4. Add coconut, shrimp paste and dried shrimp and bring to a boil.
5. Add in fish sauce and water.
6. Set aside to cool.
1/2 can coconut cream
3 tbsp ‘XO’ sauce (spicy seafood sauce)
2 tbsp fish sauce
3 tbsp ground peanuts
Juice of lime
1. In a pot bring coconut cream to a boil.
2. Add ‘XO’ and peanuts.
3. Mix well.
3. Remove from heat and finish with lime juice.
Delicious on its own or alongside the pancit rice rolls, this Thai coconut shake is reminiscent of a tropical paradise and will undoubtedly leave your taste buds satisfied.
Thai Coconut Shake
2 cans coconut cream
1/2 inch piece of galangal
1 stalk lemongrass
1/2 inch piece of ginger
4 pcs kaffir lime leaf
1. Add everything in a food processor and blend until smooth.
2. Strain through fine mesh strainer.
3. Cool and serve.
To prove that this recipe is a lot easier than it sounds, watch Dennis cook it up here.
Photography by Chuck Ortiz