Fresh Rolls- Thai Restaurant Style
(All produce should be organic and washed.)
1 package spring roll skin (found in Asian grocery and contains only rice)
1 bunch fresh cilantro (with stems)
1 cup finely chopped carrots
1 cup chopped cucumber
1/2 cup chopped green onion (red onion is an okay substitute)
1 handful bibb lettuce (about 1 cup)
1 cup chopped celery
1 fresh avocado, skinned, pitted, and chopped
juice of 1/2 lime or 1 1/2 tablespoon bottled juice
1 tablespoon freshly grated ginger
Chop all of the vegetables, and toss in a mixing bowl. Boil water in a pan at least the width of the spring roll skins. Submerge each skin in the boiling water for a count of 5, then roll each one as you go. (They want to stick together like glue.) Gently take the skin out of the water. Run the skin uner cold water for a few seconds, so handling is easier. Wet a plate, and spread out the spring roll skin pn it. Place the filling on the spring roll skin, making a line on the edge closest to you. Roll it up, folding in the left and right corners (like burrito). Continue with the rest. This is a great way to use any fresh produce you may have in the fridge.
This recipe is: Vegan Gluten Free Wheat Free Dairy Free Casein Free Vegetarian Organic
Here are some dipping sauce ideas:
Peanut butter with a dash of soy sauce
OR 1/2 cup fresh lime juice 1/4 cup sugar 2 tablespoons Soy Sauce or Tamari 1 tablespoon chopped fresh cilantro 2 minced garlic cloves Warm until sugar dissolves, whisk and chill You can add hot sauce or pepper flakes if desired.
Enjoy!
Paula
SO HOW'D IT GO?
Ummmm....these didn't work out for me as well as everyone else. I mean, they were good, but they looked like stuffed condoms and didn't look very appetizing. And they were hard to eat....couldn't quite pick them up without them falling apart. I must have done something wrong....I'm definitely not a pro at burrito wrapping....not my best skill, but I just wasn't a fan of the spring roll wrappers.
But now I'm interested in getting some authentic ones at a Thai restaurant....
that's funny - as i thought the very same thing about mine (i refer to them as "limp d*ck" rolls). they were edible w/o a problem (i played my own version of "what's left in the fridge" - the purple stuff being cabbage and assorted other stuff), but i'm guessing my rolling technique leaves something to be desired.
i promise that no penis' were harmed during the making of these spring rolls.
Ummmm....these didn't work out for me as well as everyone else. I mean, they were good, but they looked like stuffed condoms and didn't look very appetizing. And they were hard to eat....couldn't quite pick them up without them falling apart. I must have done something wrong....I'm definitely not a pro at burrito wrapping....not my best skill, but I just wasn't a fan of the spring roll wrappers.
But now I'm interested in getting some authentic ones at a Thai restaurant....
Where does the lime juice and grated ginger come in? Do you just toss it with the veggies?
Absolutely delicious. I added mung bean sprouts, left out the cilantro, and added fresh spearmint.
I had trouble with my wrappers though. As soon as I put them into the hot water they developed small tears.
I made fresh rolls (aka summer rolls) a couple days ago, and they were so easy and delicious! I think they'll be a definite regular on my summer menu. I combined bribee's ideas, along with the author's ideas, and I used shredded romaine lettuce, sliced green onions, cilantro, baked tofu, tomato, and rice stick noodles in my rolls. I made 2 dipping sauces. The first sauce I made of rice vinegar, agave, sriracha hot sauce, and soy sauce. The second sauce I made from peanut butter, coconut milk, agave, soy sauce, some fresh orange juice, and a bit of Chinese 5-spice.