Cafe - Cooking Tips, Recipes

Thai Vegetable Rolls

Ingredients:

1 package spring roll skin (can be found in Asian Grocery Stores. This contains only rice)
1 fresh avocado, skinned, pitted, and chopped
1 cup chopped celery
1 cup finely chopped carrots
1 cup chopped cucumber
1/2 cup chopped green onion (red onion can also be used)
1 bunch fresh cilantro (with stems)
1 handful Bibb lettuce (about 1 cup)
Juice of 1/2 lime (or use 1 1/2 Tbs bottled lime juice)
1 Tbs freshly grated ginger

Directions:

Chop all of the vegetables, and toss in a mixing bowl.

Boil water in a pan at least the width of the spring roll skins. Submerge each skin in the boiling water for a count of 5, then roll each one as you go. (They will stick together like glue.)

Gently take the skin out of the water. Run the skin under cold water for a few seconds, so handling is easier. Wet a plate, and spread out the spring roll skin on it.

Place the filling on the skin, making a line on the edge closest to you.

Roll it up, folding in the left and right corners (like burrito).

Continue with the rest.

Note: You can use any vegetables left-overs from your refrigerator for this rolls. A great way to use any fresh produce you may have in the fridge.

Dipping Sauce Suggestions:

1. Peanut butter with a dash of soy sauce. Try also some lime pickle.

2. Spicy Lime-Cilantro Dip

1/2 cup fresh lime juice
1/5 cup sugar
2 Tbs soy sauce or Tamari
1 Tbs chopped fresh cilantro
2 minced garlic cloves
Warm until sugar dissolves, whisk and chill. For our Kerala tastebuds, add hot sauce or pepper flakes if desired.

3. Any chutney

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