Saturday, January 15, 2011

How To Make Thai Spring Rolls

When I lived in San Diego, I found the tastiest treat EVER at Saffron on India Street.  I fell in love with this low-cal, low-carb treat.... really, a hand-held salad.  It was heaven.  I had my husband pick them up about once a week on his way home from work. 

Eventually, I moved to Upstate NY and could no longer get these yummy lunches/dinners, so I learned to make them myself.  It really is easy if you can find the spring roll wrappers at your grocery store.  I've found these at Wegman's in NY and hopefully you can find them at yours too.

These are the ingredients you need:

Spring Roll Wrappers

Roast Chicken breast sliced - Great from leftover roast chicken or you can buy a roast chicken at the grocery; Large leaf lettuce (mine is red leaf), cucumber sliced the long way, cilantro, peanuts (chopped or not)... I also sometimes add thin carrot sticks to the mix. Some people like fresh mint leaves in theirs too, but I'm not a fan.  I have also seen them made with cooked shrimp instead of the chicken.

Optional... but oh so good... a peanut sauce and a Thai Sweet Chili Sauce.  These are my favorite brands...
You can actually find them at our Walmart, but not sure about yours.

To assemble:

Take one of the Spring roll wrappers from the package.  They are hard and feel a little like plastic.

In a large frying pan, heat about a cup of water to simmering.  Turn off the heat.
Have a pair of tongs ready.

Put the wrapper into the water.  It will roll a bit, but use your tongs to keep it down
a bit.  Just after you get it wet, flip it over carefully.

Get the entire other side wet.  You don't want to keep it in too long or it will get too soggy and rip

Remove from the pan to your work surface.  Try to keep it from doing this!
In order to do so, while you pick it up with the tongs, grab the other side with
your fingers.  It will be hot, so be careful.   If it does turn out like this, throw it
out and start over.  I guarantee one will do this.

This is what it should look like. 
 Add one leaf of lettuce in the top middle.
 Cilantro on top of that....
 Cucumbers on top of that...
Chicken pieces on top of that...
 Peanuts on top of that.  I like mine whole, but you can chop them if you like them less chunky...

I add the peanut and chili sauces right inside so I don't have to dirty a dish to dip in, but you can dip them if you like!

Next, fold the bottom half of the wrapper up over the filling....
Fold the left side over the fillings and roll it all up to the right side.
 In the end it will look like this...

I generally eat 4 of them for a meal.  Hope you enjoy this tutorial and love these as much as I do!

If you can't find the wrappers at your store, you can order them online at Amazon... Same goes for the sauces... but they only hvae a 6 pack of peanut sauce on there.  I'm sure you can find the single bottle online somewhere....

Spring roll wrappers (rice paper)- 12 oz Spring roll wrappers (rice paper)- 12 oz
 House of Tsang Bangkok Peanut Sauce, 11.5-Ounce Bottles (Pack of 6) House of Tsang Bangkok Peanut Sauce, 11.5-Ounce Bottles (Pack of 6)

Sweet Chili Sauce - 25 oz Sweet Chili Sauce - 25 oz


1 comment:

Anonymous said...

nice presentation of the Springrolls

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