EQUIPMENT NEEDED
• Chef ’ s knife
• Cutting board
• Mandoline slicer
• 2 medium saucepans
• Tongs
• 2 medium stainlesssteel mixing bowls
• Large spoon or fork
• Small whisk
• Rasp
INGREDIENTS
• 8 rice paper wrappers ( 8½-inch round )
• 2 oz rice vermicelli noodles ( cooked )
• 12-15 fresh thai basil leaves
• 24 fresh cilantro sprigs
• 12-15 fresh mint leaves
• 8-12 small hearts of romaine leaves
• 16-24 fresh young cannabis leaves
• 16 x 5-inch long cucumber slices ( peeled and seeded )
• ½ cup julienned carrot ( on mandoline )
• ½ cup julienned daikon radish ( on mandoline )
• 4 x 5-inch long pieces of fresh green onions
• 12 cooked shrimp ( cut shrimp in half lengthwise )
INSTRUCTIONS
VIETNAMESE LAUGHING BUDDHA FRESH ROLLS with Peanut Sauce and Sweet + Spicy Tang Tang Sauce
NOODLES
1 . Bring a saucepan of water to boil , add noodles , boil for 3-5 minutes or until done to taste .
2 . Rinse in cold water and drain . Set aside .
ROLLS
1 . Fill a large bowl or container with warm water and dip wrappers in to soften .
2 . Lay wrapper flat , lay across the center : 3 shrimp halves ( if using shrimp ), a hand full of noodles , several basil , mint , and cilantro leaves , cucumbers , carrots , daikon , cannabis leaves , romaine hearts , and green onions . Leave 2 inches uncovered on each end .
3 . Fold uncovered sides inward , then tightly roll the wrapper beginning at the end closest to you .
4 . Repeat this process for all 8 rolls .
5 . Serve rolls immediately with peanut and tang tang dipping sauces . ( rolls can be cut in half to share )
Note : You can cover premade rolls with a damp towel in the refrigerator for up to two hours but should be eaten as soon as possible .
PREP TIME : 45 minutes
YIELD : 8 fresh rolls ( serves 2-4 )
STATUS : Super healthy lunch
FROM THE CANNABIS PANTRY : fresh young cannabis leaves , cannabis infused rice wine vinegar , cannabis infused soy sauce CHEF ’ S STRAIN RECOMMENDATION : Laughing Buddha
Maximum Yield 29