Thursday, June 3, 2010

Thai Spring Rolls

Spring Rolls-makes 6

1/2 pkg of rice noodles
6 rice paper wrappers
1 carrot-thinly slicd
1 1/2 avocado-sliced
1/2 cup of cilantro

Boil noodles 3 mins, drained and drizzle with a little safflower oil so they don't dry out.
Take rice paper sheet and soak for 10 seconds in a bath of warm water
Layer noodles, carrots, avocado, and cilantro in wrap. Fold up like a burrito

Almond Sauce

1/2 cup of almond butter
1/4 cup of soy sauce-low sodium
2 tbls of rice wine vinegar
2 tbls of lime juice
3/4 inch of ginger-diced
2 tbls of brown sugar
1 tsp of red pepper flakes

Blend in food processor. Serve with spring rolls

Eric and I love to go to Thai restaurants and we always get spring rolls for an appetizer. So I thought I would try to make my spin on them. I decided to make the sauce with almonds rather than the traditional peanuts because they are healthier. We love the almond butter at the Co-op because they have a machine that grinds the almonds fresh into butter=yum! This recipe can be made as an appetizer, but Eric and I actually had it as our meal. After 2 rolls you are stuffed! You can cut the rolls in half, which I would suggest if you serve them as an appetizer. You can get really creative with the rice paper wrappers. You can basically stuff them with any veggie or even fruit that you prefer. I have made ones with mangos before that were amazing! You have the foundation, now put your own spin on them:)


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