Thai Spring RollsSubmitted by: TERJEGOLD
IntroductionA cool, raw appetizer or main dish A cool, raw appetizer or main dish
16 Spring roll wrappers (find in most Asian stores near the egg roll wrappers)
16 leaves Romaine lettuce, stem removed
4 Tablespoons fresh cilantro, washed and chopped
4 Tablespoons fresh mint, washed and chopped
1 cup carrots, cut in thin match sticks
1 cup cucumbers cut in thin match sticks
1 cup bean sprouts, rinsed and dried
1 ripe avocado, sliced in thin strips
1 cup rice noodles (Find in Asian groceries in the noodle section)
Optional: peanut sauce, ginger sauce for dipping
Place rice noodles in a bowl and cover with boiling water. Let sit about 2 minutes or until soft. Drain noodles. Cut noodles into lengths about 4 inches long.
Place one spring roll wrapper in a shallow dish, perhaps a cake pan, and pour boiling water over it to cover. Let sit 30-60 seconds until quite pliable. Carefully remove from water and bring to dry preparation area.
Remove center rib from each lettuce leaf, wash and dry.
Chop cilantro and mint and mix together.
Lay spring roll on preparation area.
In center of wrapper, Place one leaf romaine lettuce.
Top with 1/16th cilantro/mint mix.
Arrange 1/16th of cucumbers, avocado, carrots and bean sprouts.
Top with 1/16th rice noodles.
Roll sides of spring roll wrapper towards center. Starting at end nearest you, tightly roll spring roll, shaping like a burrito. Place on serving plate and cover with damp paper towel. If serving later, wrap each spring roll separately.
Repeat process until you have 16 spring rolls. Do not let spring rolls touch each other as they will stick and tear.
Serve cold. 4 spring rolls makes a meal, 2 makes an appetizer. You may serve with peanut sauce or ginger sauce for dipping.
Number of Servings: 4
Recipe submitted by SparkPeople user TERJEGOLD.