Fresh Rice Paper Rolls with the Best Thai Peanut Butter Dipping Sauce | Rough Cooking Recipe

Learn how to make a quick and tasty meal of Rice Paper Rolls and a Satay Sauce. Feel free to change up the ingredients including the protein, Goose, Duck, Sandhill Crane, Moose, Deer, Elk and Caribou will all work great in this recipe.
#CampChef #FeedYourOUTside #food
Ingredients
• 6-8 Rice Paper Sheets
• 1 Goose Breast (skin on) (or 2 Duck Breasts)
• 2 Carrots (sliced thin)
• 1 Cucumber (sliced thin)
• 1 Red Pepper (sliced thin)
• 2 Green Onions (sliced thin)
• Lettuce (sliced thin)
• Salt
• White Pepper (or regular black)
• Chinese Five Spice
• Thai Peanut Butter Dipping Sauce: 2 Cups Peanut Butter (soft), 2tbs Dark Soy Sauce, 1.5tbs Hoisin Sauce, 1.5tbs Brown Sugar, Lime Juice (half a lime), 1 large Garlic Clove (diced), 1tbs Sriracha Hot Sauce, 1tbs Rice Vinegar, 2tbs Sesame Oil.
Directions
1. First, in a medium bowl combine all the Thai Peanut Butter Dipping Sauce ingredients. Use a hand blender to blend it all up. You should have a medium thick sauce after blending. Taste and adjust seasoning if need be.
2. Now working with the goose breast, ideally with the skin on, score the skin. This will help the fat render out.
3. Season both sides of the breast with Salt, White Pepper & Chinese Five Spice.
4. Now place the breast skin side down on a cold cast iron flat top or pan. Then turn the heat to medium-high heat. As the cast iron starts to warm up, the fat from the skin will start to render out. After about 5-7min your skin should be nicely golden brown. Flip the breast over and continue to cook for another few minutes, or until your internal temp hits 125-130 °. Cooking the breast to a max of medium rare will help the meat taste cleaner and be tender, very similar to a beef steak. If you go over this temp, you will start to taste iron like flavours along with it being tougher and a grainer texture. So please only cook your goose or duck breasts to medium rare or rare for the best outcome. When the breast is done, remove and let rest uncovered for 10min. Note: if using meat without skin, start cooking with a pre-heated cooking surface.
5. After resting, slice your meat very thinly.
6. Assemble all our sliced veggies, sliced meat, rice paper sheets and a shallow dish with some warm water so they are easily reached.
7. First dip a single sheet of rice paper in the warm water, and let it soak for 5-10sec. It should still be pretty stiff when you take it out, but it will become soft.
8. Now add your veggies and meat to the roll. Working closer to one end of the roll, while still leaving a 1.5-2” gap around all the ingredients. Lay 2-3 slices of onion, red pepper, cucumber, carrots, lettuce, and top with meat at the end.
9. To roll it up properly, fold over the sides first, then roll away from you, trying to keep things tight but not too tight, as the rice paper can rip. Repeat until all the ingredients are used up, but make sure the rolls don’t touch each other as they can become stuck to each other.
10. For serving, place the rolls on a dish, along with the Thai peanut butter sauce.

[@ginasv1857]

Are you sure is 2 cups Peanutbutter?

[@canadaintheroughtv]

1.5-2cups

[@jacksprat3287]

looks excelent going to try that thanks from ottawa

[@canadaintheroughtv]

Hope you enjoy it as much as we did!