Sunday, July 17, 2016
That's How We Roll - Simple Thai Meal
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.
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
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.