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Nandina Chef Seiji Wakabayashi’s Spring Roll With Lemongrass-Peanut Sauce

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Yields 1 roll

Spring Roll                     
2 tbsp. iceberg lettuce, julienned   
1 tbsp. carrot, julienned                 
2-4 cilantro leaves              
1 small tomato, cut into strips      
1 12″-round rice paper
2 tbsp. Lemongrass-Peanut Sauce

Lemongrass-Peanut Sauce
½ cup peanut butter
1 cup coconut milk
2 tbsp. red curry paste
1 stick lemongrass
½ cup Thai fish sauce 
Sugar, to taste

Directions
Mix sauce ingredients over medium heat for 25-30 minutes. Soak rice paper for 1 minute. Add all ingredients to rice paper. Roll. Plate and serve.

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