Thai Fresh Spring Rolls With Vegetarian Option Food

THAI FRESH SPRING ROLLS

Steps:

• Soak the front and back of rice paper in warm water, each side for about 5 seconds until softened some, but still firm.
• Lay the rice paper on a plastic cutting board or ceramic plate. (The rice paper sticks more to wooden cutting boards, so I usually avoid using those when making the fresh spring rolls).
• Lay a few of each ingredient on the rice paper towards the bottom third of it. I start with putting down two shrimp (if using) and put everything else on top of the shrimp. With each ingredient, start with a smaller amount than you'd expect, so you can gauge if you need more or not. If you add too much it will be hard to roll it and become an explosion of veggies, which isn't bad, but not what you are aiming for.
• Roll up the spring roll like rolling a burrito. Start with rolling up the middle part first, and then folding in the sides, rolling up as tightly as possible.
• Once it's rolled up, you can either cut it in half with a serrated knife, or leave it as is, your preference.
• Make the legit Thai peanut sauce.
• Serve with the sauce! Enjoy!!

THAI VEGETARIAN SPRING ROLLS

Steps:

• Pound coriander root (if using), garlic and pepper together.
• Heat up wok, add a few drops of vegetable oil and add the prepared garlic paste. Stir until fragrant.
• Add minced chicken,bean thread noodle, cabbage, carrot, black fungus and mix. Season with light soy sauce, oyster sauce and sugar.
• Cook until cooked through. Remove from heat and set aside.
• One at a time, spray water over rice paper until it softens. Put the meat and vegetable filling in the middle and wrap the rice paper closed. Use egg white to seal the rice paper.
• Heat up oil in pan medium heat, when oil is hot, deep fry the spring roll till golden brown.

VEGETARIAN FRESH SPRING ROLLS

Steps:

• In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
• Let marinate at room temp for 10 minutes, stirring frequently.
• Meanwhile, place the noodles in a medium bowl.
• Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
• Drain well and snip into 2-inch pieces.
• Set aside.
• Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
• Sprinkle with basil/mint leaves.
• Fold the bottom edge over the filling; fold in both sides and roll up tightly.
• Press to seal.
• Place on a plate seam side down; cover with plastic wrap.
• Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
• Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
• In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
• Serve as a dipping sauce with the spring rolls.
• NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
• Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
• Remove and let drain on a clean dish towel.
• Do not stack the rice papers; they will stick together.

FRESH THAI SPRING ROLLS

Steps:

• Soak clear noodle in hot/boiling water till soft.
• Place oil and garlic in large pan/wok and cook, add noodles, stir fry.
• Add soy sauce, garlic powder, and pepper.
• Remove from heat and place in bowl.
• Assemble other ingredients on counter or table in bowls.
• Soak 1 rice paper in warm water until soft,no longer than 30 seconds (or they will get too soggy) and lay on a plate or counter.
• Layer on rice paper: lettuce, plum sauce, chicken, noodle, cilantro, basil, sprouts, (all to taste but remember that you have to roll this all up inside).
• Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up.
• Serve immediately.

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE

Steps:

• In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
• Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
• To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.