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Thai Spring Rolls Recipe

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This recipe for Thai Spring Rolls is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Thai Spring Roll Wrappers (Don’t get the Chinese ones you have to refrigerate. They’ll usually come in a round plastic package; they’re nearly translucent even when dry and should be on a shelf near the noodles - found in Asian markets and some supermarkets.)
Peanut Sauce

Fillings (use any salad ingredients you like really)
• Lettuce, shredded medium-fine
• English cucumber (or seeded reg. cucumber), peeled, cut into 3” sections, cut each in half then in fine slices
• Carrots, julienned
• Chopped green onion
• Ground beef, seasoned with a few teaspoons each soy sauce, oyster sauce and corn starch, cooked till done (add finely chopped mushrooms if you like)
• Rice noodles
• Bean sprouts
• Cilantro
• Firm Tofu, sliced like the cucumbers
Directions:
Directions:
Have a shallow container with an inch or more boiling water. Submerge one at a time till nearly done then lay on counter (or plate if you make them at the table as you eat). Layer ingredients in the center. Pull wrapper up the long side of ingredients and tuck it around tightly, without tearing the wrapper. Fold in both ends then roll down the other side. Can be made ahead, though I don’t know how long. I’ve made them in the morning, packaged them in saran wrap and they were still great at dinner.

 

 

 

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