Sunday, July 17, 2016

That's How We Roll - Simple Thai Meal

Lunch was an outing with friends that my husband went to college with. With two kids under the age of three - we went to them so they didn't have to get the kids rounded up in the car, and they just ordered pizza to be delivered that we could enjoy as the kids (who ate earlier) were down for a nap. The pizza was excellent but after having three pieces I didn't want a heavy dinner.

It's a good night for Thai Summer Rolls (sometimes called Spring Rolls). Unlike the fried rolls that are made with a wheat wrapper these are made out of rice paper (found in the non refrigerated oriental section at larger grocers). You can dress these up with cut veggies such as colorful peppers as a topping, but I was going to simple and quick, so I just filled up the rice wrappers rolled, and dinner was on the table.
One of the cutting implements to make "zoodles" works great on the carrots.

It doesn't get easier. Simply chop up some salad materials and whip up a sauce to dip them in. It can be as simple as some Red Boat Fish sauce mixed with  a little honey and the juice of a couple limes or this more complex sauce (garlic optional) which was really good.

To make the rolls, place the sheets of rice paper (which are like paper thin hard Frisbees) in a dish of warm water for about 30-40 seconds.


Place on clean, dry towel, put a bit of veggies (I did mint, lettuce, carrots, and cucumbers but you can add sprouts, bits of tofu, fresh basil, cellophane noodles - be creative!) Then you roll one end over the filling, tucking it in, then fold the sides towards the center and roll up. If you are making several get a fresh kitchen towel about halfway through so they don't stick to a damp towel. There's a number of online tutorials that show how to roll them up. The rice papers range from 20-34 calories each, so you can eat several, filled with healthy choices, and have a meal for under 300 calories.

An easy, fun and healthy cold supper or appetizer, great on a warm summer day.

Sweet and Spicy Dipping Sauce

(serves 2-4)

1/4 cup unseasoned rice vinegar
2 Tablespoons low sodium soy sauce
2 Tablespoons warm water
1 clove garlic minced (optional)
1/4 teaspoon crushed red pepper
2 drops of Scoville Brothers Rockin Red hot sauce (or to taste)
2 Tablespoons honey
juice of one lime

Stir - let set a few minutes to blend flavors and service in individuals serving cups.


  1. This sounds like something I should try. I really don't know too much about Thai food but I am guessing it is vegetable intensive. Thanks for a great idea!


  2. I had never had Thai until I married my husband and there was this tiny ma and pa restaurant near us. The food is So good and healthy and much of it is vegetarians (I eat meat - but only a couple times a week).

  3. Hari Om
    Oh yes, have made many of these when in OZ... not here in Scotland though sue to lack of supplies - though I noted from the bus the other day that there is a new 'Chinese Grocery' opened up the street in Edinburgh, so maybe time to investigate!!!
    Eyes-on... YAM xx

    1. If you can't find any let me know and I will send some via the mail. I imagine with packing peanuts they'd ship OK.

  4. Those are a favourite in our house and what we had yesterday. We added some spicy rice and chicken and my hubby made a wonderful peanut sauce.

  5. I love them. Fillings I use include, noodles, eggs, pork and a peanut misture.

    1. Liz - that sounds really good! Thanks for stopping by.


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