I frequently feature my neighbor, Sharon, on my blog so she can share her wonderful recipes. She is a dynamite cook! Today she is sharing her Thai Spring Rolls and two dipping sauces. Take it away, Sharon!
I’ve been wanting to try these Thai spring rolls for a very long time. I’m not going to lie – they were a little time consuming, but in my opinion, worth it! Once you get all set up and do the first two or three rolls, it’s a piece of cake!
I discovered Thai Spring Rolls in Cali at my favorite Thai place. When I went in to pick up my roasted chicken and rice and egg rolls, I became very curious about them sitting on display in the case. One day, while in line, I noticed all the people in front of me and several opeople behind me all ordered the spring rolls. On my next visit, I went for the gusto!
After much searching, I found a International Grocery Store that carries all sorts of wonderful Thai ingredients in the Tennessee town where I now live. I purchased the wraps and rice noodles some time ago, but they’ve collected dust in my pantry waiting to be used. Finally, I decided today was the day!
First, I baked two chicken breasts at 425°with olive oil and multi-seasoning for 20 minutes. After they cooled, I used two forks and shredded the chicken. You can also use cooked shrimp if you prefer that over chicken . Or, you could go veggie all the way!
Next, I julienned an English cucumber, carrots, two jalapenos, and two avocados. Thank goodness for my garden! I had kale, cucumber, jalapenos, basil, cilantro, chives and mint right at my doorstep. You can find wraps with many different combinations of these ingredients. I decided to use ALL of them!
I then brought water to a boil in a pan large enough to lay the wraps in. No need to boil the wraps, but you will give them a quick dip in the hot water before rolling them. Before dipping the wraps, I boiled the noodles, pulled them out and strained them. (See my note about this below.)
Now it was time to build the wraps. I learned some lessons while building these so I’ll try to make your experience a little easier than mine! After dipping the wrap in the warm water, I first started on parchment paper and they dried out quickly and stuck to the paper. I found it best to roll them directly on my granite countertop. I also learned that it is better to put the noodles back in the water on the bottom of the pan during assembly because they stuck together. I pulled them out as needed and drain them as much as possible before laying them on the wrap. Finally, less is more! Do try to get a little bit of everything in your wrap. But, be aware- the more you the use, the harder they are to roll.
Here is the order of ingredients I used when building of the wraps:
- Rice paper wrappers
- Rice noodles
- Kale (stack up from here with kale on the bottom)
- Chives on one side of stack
- Cucumber on other side of stack
Lastly, I put a piece of parchment paper on a cookie sheet and laid them on the parchment as completed.
I prepared two different sauces for dipping -a peanut sauce, and Nuoc Mam Pha.
- 1 clove garlic grated or 1 inch Squirt from tube of garlic
- 1 thumb of Ginger grated or 1 inch squirt of Ginger from tube
- 2 T Tamari
- 2 T maple syrup
- 1/2 T srirachha
- 1/2 cup peanut butter
- 1/4 cup water
Nuoc Mam Pha
- 1 cup hot water
- 5 T sugar (I used stevia)
- 2 T fish sauce
- 2 1/2 T fresh lime juice
- 1/2 t sambal olek (you can find this at most groceries in the international section!)
Grab one and dip in. DELISH!