Fresh Spring Rolls With Thai Dipping Sauce Recipes

THAI FRESH SPRING ROLLS (WITH VEGETARIAN OPTION)

Steps:

• Gather the ingredients.
• Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using), and brown sugar.
• Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.
• Then form the rolls.
• Fill a large bowl with hot water (but not boiling, as you'll be dipping your fingers into it). Start by submerging 1 wrapper into the water. It should soften after 30 seconds.
• Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.
• Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).
• Fold the sides of the wrapper over the ingredients, then bring up the bottom.
• Tuck the bottom around the ingredients and roll to the top of the wrapper.
• To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).
• To serve, place your platter or bowl of rolls on the table along with the dipping sauce.
• Eat with your fingers; keep lots of napkins nearby.
• Gather the ingredients.
• In a saucepan over medium heat, mix together water, tamarind paste, sugar, soy sauce, fish sauce, arrowroot powder dissolved in 3 tablespoons water, 1 clove minced garlic , and dried chile flakes, if desired.
• When near boiling, reduce heat to low, stirring until sauce thickens.
• Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chile flakes as desired.
• The sauce can be served warm or cold.

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)

Steps:

• Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE

Steps:

• In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
• Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
• To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE

Steps:

• In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
• Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
• Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
• Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
• Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).