Fresh Rolls- Thai Restaurant Style – snacks – Hope you will like this one also, it is one of the best snacks. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.
Ingredients (use vegan versions):
- (All produce should be organic and washed.)
- 1 package spring roll skin (found in Asian grocery and contains only rice)
- 1 bunch fresh cilantro (with stems)
- 1 cup finely chopped carrots
- 1 cup chopped cucumbe
- ½ cup chopped green onion (red onion is an okay substitute)
- 1 handful bibb lettuce (about 1 cup)
- 1 cup chopped celery
- 1 fresh avacado, skinned, pitted, and chopped
- juice of ½ lime or 1 ½ tablespoon bottled juice
- 1 tablespoon freshly grated ginge
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 want to stick
together like glue.)
Gently take the skin out of the water.
Run the skin uner cold water for a few
seconds, so handling is easier. Wet a
plate, and spread out the spring roll
skin pn it. Place the filling on the s/
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.
This is a great way to use any fresh
produce you may have in the fridge.
This recipe is:
Vegan
Gluten Free
Wheat Free
Dairy Free
Casein Free
Vegetarian
Organic
Here are some dipping sauce ideas:
Peanut butter with a dash of soy sauce
OR
½ cup fresh lime juice
¼ cup vegan suga
2 tablespoons Soy Sauce or Tamari
1 tablespoon chopped fresh cilantro
2 minced garlic cloves
Warm until vegan sugar dissolves, whisk and chill
You can add hot sauce or pepper flakes
if desired
Enjoy!
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