Salads, Snacks, Thai Food

Fresh spring rolls

These make a great, healthy snack, light lunch or appetizer and go really well with a light tamarind based sauce. Play around with the veggies you put in them. This will make about 24 spring rolls.

So what do you need?

  • 1 bock of tofu (150-200g)
  • 2 tbsp. sesame oil
  • 200g bean sprouts
  • 150g golden needle mushrooms
  • 50 g rice vermicelli noodles
  • half a carrot
  • 4-5 spring onions
  • a small bunch of Thai (small) celery
  • fresh ginger
  • 3 cloves garlic
  • 1 tsp black peppercorns
  • 3-4 tbsp. (light soy sauce)
  • 3 cloves garlic
  • 2 tbsp. (black) sesame seeds
  • handful coriander leaves
  • handful mint leaves
  • handful sweet basil leaves
  • 1 large red chilli
  • 24 dried rice paper discs
  • 24 small lettuce leaves
  • extra fresh herbs / sprouts for garnish

Dipping sauce

  • 2 tbsp. tamarind paste
  • 1 tbsp. palm sugar
  • 2 tbsp. light soy sauce
  • 1/2 tsp chilli powder
  • 1/4 cup water
  • 3 tbsp. plain peanuts

So what do you do?

Start by making the dipping sauce mixt the tamarind paste with hot water and stir in the palm sugar until it dissolves add the soy sauce and chill and taste and adjust the flavor. Then in a dry frying pan roast the peanuts and allow to cool. Meanwhile roast the sesame seeds.

Next pound the garlic and a roughly equal quantity of ginger and the peppercorns in a mortar. Put these in a bowl with a couple of tbsp. of soy sauce and then chop the tofu into small oblongs and marinate them for a while. Meanwhile blanch the beansprouts,  mushrooms and noodles for a minute in boiling water and then drain them and allow to cool. Then fry the tofu in sesame oil until golden and crisp, drain and allow to cool. Grate the carrot into a mixing bowl. Chop up the spring onions, and celery and add them. Deseed the chilli and cut it finely and add it to the bowl along with all the herbs and the sesame seeds. You can add some finely grated fresh ginger to the bowl too if you like a couple of tsp. is fine. Then add the mushrooms, beansprouts and noodles to the mixing bowl along with a tablespoon or two of soy sauce. Mix everything together thoroughly give it a mix occasionally while you are making the spring rolls too to make sure everything is evenly distributed.

Then fill a shallow container that’s bigger than the spring roll papers with warm water. Put a paper in the water for about 5 seconds until it softens and then put it on a board or plate and place a lettuce leaf in the centre close to one end. Then with your hand lift enough filling from the bow probably about 3 heaped tablespoons worth and put it on the lettuce leaf then start rolling the spring roll as you get towards the widest part fold in the sides and roll it up it will stick together itself. Place it on a tray and do the next one. Once you get the hang of it you should be able to roll each one as the next paper is soaking. Leave a bit of space between each one on the tray so they don’t stick. Once they are all done you can put them in the fridge until you want to serve them. Crush the peanuts, pour the dipping sauce in a bowl and sprinkle the peanuts on top along with a few coriander leaves. Cut the spring rolls in halves and put them in a bowl standing up and decorate with herbs or sprouts (I used sunflower sprouts) and serve with the dipping sauce.


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