Thai Spring Rolls

I love making these fresh and delicious rolls. And they feel so healthy! I recommended making the peanut sauce first, then cooking your noddles, chopping all your vegetables and making your rolls. The rolls are best eaten immediately. You can add cooked tofu or any type of meat or shrimp to these rolls if you want to add some more protein. I personally love just vegetables.

Peanut Sauce

Enough for 8 rolls

1/2 cup of peanut butter

2 tablespoons soy sauce

1.5 tablespoons unsweetened rice vinegar

2 tablespoons brown sugar

1.5 tablespoons garlic chili sauce

1.5 tablespoons lime juice

3 to 4 cloves of garlic, peeled and grated

1.5 tablespoons fresh ginger, peeled and grated

2-4 tablespoons of warm water

Creating the Magic!

Whisk the ingredients together, adding just enough water to make the sauce dippable.

Fresh Vegetable Rolls

Makes 8 rolls

Ingredients

4 oz vermicelli noodles

sesame oil

salt

8 lettuce leaves (butter lettuce or green lettuce works best)

2 cups red or green cabbage, shredded

4 carrots, peeled and julienned

2 cucumbers, peeled and julienned

1 cup green onions, thinly sliced

1 cup cilantro leaves, chopped

1 cup mint, chopped

2 tablespoons fresh ginger, peeled and finely chopped.

8 rice wrappers

Creating the Magic!

Bring a pot of water to a boil and cook the vermicelli until al dente, drain and rinse with cold water. Return the noddles to the pot off the heat and add some sesame and salt (this will keep them from sticking). I like to cut up the noodles a little as this will make eating the rolls easier. Let the noodles cool.

Peel and chop all your vegetables. Set up your spring roll making station. Have everything ready to go!

Fill a shallow 9” round cake pan with 1” of water.

Place one wrapper in the water and let it rest for about 20 seconds or until pliable.

Set the wrapper on a lint free towel on the counter.

Leaving a 1” border around the edge, cover the bottom third of the wrapper with a few lettuce leaves. Then add a small small amount of noodles, some cabbage, a few carrots and cucumbers and the herbs (and ginger if using).

Roll up like a burrito (i.e. tuck the ends in and roll so that the filling doesn’t come out) and place on a plate. If not eating immediately, you may want to place a layer of plastic on the plate and place the rolls on the plastic otherwise they may stick. Eat with peanut sauce.

Note: These are best eaten the same day. If you have leftovers, wrap up individual rolls in plastic wrap. They will last for a couple of days. When creating your rolls, try not overfill them. It takes practice but you will soon get the hang of it.