Author Notes
Contrary to what you make think, not all Spring Rolls are deep-fried. They can be served fresh as well, which is a lovely option for an appetizer or light meal this summer. It’s quite an extensive list of ingredients, but if you are a fan of Thai cooking, it’s likely you have most of them in your pantry or fridge already. The preparation is a simple whisk, toss, hydrate, roll. And our special touch? We added a peanut sauce to make a “Pad Thai” version, as well as some chillies. Stop, drop and roll – these babies are on fire!
The recipe can be found here -http://www.mynutricounter.com/pad-thai-spring-rolls/
—Nikki Brown
Ingredients
- For the Pad Thai Sauce
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30 milliliters
tamarind paste
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30 milliliters
fish sauce
-
30 milliliters
lime juice
-
20 grams
palm sugar
-
15 grams
garlic, minced
-
7 grams
cilantro/coriander, chopped
-
7 grams
Thai chilli, chopped
-
20 grams
roasted peanuts, chopped
- For the Spring Rolls
-
4 pieces
rice paper
-
100 grams
carrots, julienne
-
200 grams
cucumber, cored and cut julienne
-
100 grams
onions, thinly sliced
Directions
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Whisk all ingredients except for the rice sauce in a bowl.
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Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
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Hydrate each sheet of rice paper by dipping for a few seconds in water.
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Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
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