Saturday, April 16, 2016
Thai Spring Rolls - Light Spring Lunches
For the rolls:
8 rice paper wrappers (available in Asian markets and some high end grocers)
a few pieces of torn greens
1 english cucumber (the seedless ones)
1/2 small red pepper
2 medium carrots
a handful of fresh cilantro and/or fresh mint
green onion (garnish, optional)
Cut the veggies into small matchstick pices, leaving a few larger strips of pepper for garnish if you like. Sometimes I add bean sprouts but since bean sprouts have a higher salmonella risk then other veggies, I make my own when I do so.
Soak the rice paper one at a time in a bowl of very warm (but not hot) water for about 10 seconds, to soften, than place on a clean, damp towel. The rice paper is fragile so don't soak them longer than that or they will fall apart. Keep them covered as you finish soaking the remaining ones.
When they are all softened, uncover and pat dry.
Dry your hands and place a few of the veggies and herbs in the center of the wrapper horizontally, starting with the greens. Fold the left and right sides towards the middle, fold the top flap over the veggies, tucking everything in, and tightly roll it up. The wrapper will be pretty stick and they are fragile, so work carefully.
Cut in half and put on serving platter topped with additional pepper, carrot strips and onion (if you eat onion).
Typically this is served with a peanut dipping sauce, but I ate so m any packs of peanuts as an airline pilot I gag at the smell of them, so I use another spicy/sweet dipping sauce.
Sweet and Spicy Dipping Sauce
1/2 cup rice wine vinegar
1/2 cup sugar
1 Tablespoon chili garlic sauce (such as Lee
dash of crushed red pepper
Optional: dash of fish sauce and/or dash of lime juice