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!!!