04 9 / 2011
One of my favorite foods ever is a nice veggie filled fresh Thai Spring Roll. I don’t know what it is, or maybe I do - they’re light and healthy and make you want to sing and dance afterwards.
Last night Ignazio and I had a spring roll night unlike ever before, here’s why:
- We decided to make the spring rolls one at a time instead of all at once like we usually do, which made us slow down on the nomming frenzy and made it a lot more fun.
- We invented a thai-like sauce that made double dipping totally appropriate.
SPRING ROLL INGREDIENTS: (see above)
- Rice Paper Spring Roll Wrappers
- Kale (or any type of lettuce)
- Rice noodles
- Green Onion
- Mint leaves
HOW TO MAKE:
Soak the spring roll wrapper in warm water for about 30 seconds, remove and place on a flat surface. Place a small amount of each ingredient on top of the rice paper wrapper (and by now the spring roll ‘skin’ should be nice and stretchy). Grab the closest end of the wrapper and stretch over the lovely mound of fresh ingredient goodness. With your pinky and ring finger, continue to push the stuffings back while you roll to ensure a tight wrap. If you’d like you can fold the edges over while rolling so that everything doesn’t fall out while you get your spring roll nom on.
I try to not buy the thai peanut sauces from the market because they’re roughly 99.9% sugar and peanuts aren’t that good for you anyways. So in trying to preserve the integrity and consistency of a creamy peanut sauce, here’s what we came up with.
- 1 cup Almond butter
- 1/2 cup orange juice
- 2tbs Bragg Liquid Aminos
- 2tbs Honey
- 1-2 tbs fresh ginger
Place all ingredients in a blender and blend until smooth
Beware: This sauce is sweet, nutty and ridiculously addictive. Also, you can choose to place the sauce inside the roll instead of solely dipping, or both.
Happy Thai Spring Rolling!
Let me know how this recipe worked for you and or share a picture of your Thai Spring Roll creation with me on twitter!