RECIPE OF THE MONTH: FRESH THAI SPRING ROLLS
Fresh Thai Spring Rolls are sometimes hard to find. But if you have never tried it, it is something you might want to check out.
The healthy mix of salad and noodles is wrapped in rice paper. And when dipped in a peanut sauce, you cannot underestimate the wonderful mix of different tastes that will spice up your taste buds.
Rice paper sheet (these are not the same as wonton/eggroll wrappers, which must be cooked)
Fried garlic (can purchased jarred or fry several chopped cloves of garlic)
Sesame oil 1 tsp
Thin soy sauce 1 tsp
Garlic powder 1 tsp
White OR red pepper 1 tsp
Mung bean sprouts
Lettuce (any kind)
Cooked sliced chicken breast
Sweet chili sauce, mixed with
Peanuts (for dipping)
Soak clear noodle in hot/boiling water till soft.
Place oil and garlic in large pan/wok and cook, add noodles, stir fry.
Add soy sauce, garlic powder, and pepper.
Remove from heat and place in bowl.
Assemble other ingredients on counter or table in bowls.
Soak 1 rice paper in warm water until soft,no longer than 30 seconds (or they will get too soggy) and lay on a plate or counter.
Layer on rice paper: lettuce, plum sauce, chicken, noodle, cilantro, basil, sprouts, (all to taste but remember that you have to roll this all up inside).
Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up.