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 http://thaifood.about.com/ The recipe I have written here is adapted from the website. 



Ingredients:
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

Sauce:
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)  

Method:
  • 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.


Enjoy!!!

6 comments:

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 :)

DK
http://culinarybazaar.blogspot.com