Wednesday, March 23, 2011

Thai-style spring rolls

Tonight I experimented. With cabbage, carrots and bean sprouts, I made Thai-style fresh spring rolls. They're a little fiddly but really easy, and you can make them up ahead of time. Ria even helped me soften up the rice paper wraps (and had fun splashing in the water...)!

1 small cabbage, sliced
2 carrots, julienned finely
2-3 slices fresh ginger, julienned finely
bag of Taproot bean sprouts
1 T peanut oil (or other oil)
2-3 T soy sauce
2-3 T rice vinegar
rice paper wraps

Saute the cabbage in the oil for a few minutes. Add ginger. Add carrots, soy sauce and rice vinegar; saute a few more minutes. Add sprouts. Cook until carrots are tender-crisp (don't overcook).

Soften the wraps according to package directions. Spoon a small amount of the cabbage mixture onto each wrap and roll into a spring roll. Cover with a damp tea towel until ready to serve. Serve with Thai dipping sauce and more soy sauce.

Last night Kenneth used up a bunch of potatoes by making a big pot of scalloped potatoes, served with roast pork and steamed beet greens. A feast!


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