Monday, November 17, 2008

Thai Fresh Spring-Summer Rolls

Here is another yummy thai dish I made few weeks ago. 
I was planning to make spring rolls for our guests, but couldn't find spring roll wraps in our local grocery store. So, I had to work with rice wraps. When we tried these wraps for the first time in a restaurant few months ago, it took us some time to realize that the rice wraps were edible :). 
I searched online for the recipe and found some very good vegetarian thai dishes at The recipe I have written here is adapted from the website. 

1 package of large dried rice wrappers
1 cup firm tofu (cut into strips)
3-4 oz thin dried rice noodles 
1 cup boiled broccoli (cut into small florets)
2 spring onions (sliced thinly, lengthwise)
1 cup fresh cilantro (chopped)
1/2 cup fresh basil (chopped)
1 small onion (chopped)
3 cloves garlic (minced)
1 tbsp grated ginger 
1 tsp oil

2 tbsp vegetarian fish sauce (available at vietnamese stores)
2 tbsp black bean & garlic sauce (optional)
2 tsp light soy sauce
1 tsp chili sauce
2 tsp rice vinegar
2 tbsp honey 
3 tbsp water

Thai sweet chili sauce for dipping (available in the asian aisle at the grocery store)  

  • Heat oil in a pan and fry chopped onions, garlic and ginger. Add tofu strips and broccoli florets. Add some water if the mixture gets too dry.
  • Mix the sauce ingredients together and add to the pan. Stir-fry for a while and remove from the heat. Do a taste-test. Add some sauces if needed. If it is too salty, add some lime juice.
  • Place a pot of water on stove. Bring the water to boil and add rice noodles. Turn off the heat and let it stand for 8-10 minutes. When the noodles are soft, drain them and wash with cold water (to avoid sticking). Keep aside.
  • Pour some hot water into a large bowl (large enough to soak rice paper). Make sure it is not too hot, as you will be dipping your fingers into it. 
  • Place a rice wrap into the bowl and let it soften. This will take about 30-50 seconds. Lift the wrapper and put it on a flat surface (cutting board) for rolling. 
  • Lay out little bit of tofu-broccoli mixture, rice noodles, spring onions, cilantro and basil leaves as shown in the picture.
  • Start by folding at the end and then go for the sides. Now lift the long side of the wrapper and tuck it over the filling to create a roll. Press the end down to secure the roll.
  • Serve with sweet chili sauce.
These rolls can be made quite in advance. Wrap them in a wet towel and put in the fridge. Remove from the fridge about 30-40 minutes before serving.

I would like to send this over to DK's  Culinary Bazaar for  A.W.E.D. Thai Event.



Kitchen Flavours said...

Wow looks yummy.

Purva Desai said...

Rice wrappers look thin strips, but look tempting....I am sure ur guest had relished this dish...

Chandani said...

thanks girls:)..

Nate-n-Annie said...

I think you did a great job with wrapping the rolls.

Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

The Picky Cook said...

this is going on the must make this - it looks wonderful. love the blue plate!

D said...

Nothing like some wonderful spring rolls to make my day! I sometimes use rice wrappers to make the same too. I also love the Thai red curry! Arent they simply amazing. I am glad to find another passionate Thai lover like me :) Great entries for AWED :)