Sunday, September 28, 2014

Thai Fresh Egg Rolls


The other night, I was making my Thai Coconut Curry Shrimp and noticed I still had a ton of rice wrappers in the cupboard. I quickly checked my stock and decided to make some Thai style Fresh Egg Rolls to go with out meal!

Much like my Vietnamese Fresh Shrimp Rolls, these are very easy to make, but the trick is to make the right dipping sauce! I used a slightly modified sauce as to what I use when making Mango Salad.


To Make the sauce you'll need:

Ingredients:

  • 2 tbsp lime juice (I use 4 for mango salad, that's the only real difference here)
  • 2 cloves garlic, minced
  • dash of Thai fish sauce
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 2 tbsp fresh mint
  • 1/2 tsp red pepper flakes
  • pinch of pepper and salt
Directions:
1) Mix together. Serve with Egg Rolls (complicated I know)


Now for the main Event!

Thai Fresh Egg Rolls (yeild 4 rolls)

Ingreditents:

  • 4 rice wrappers
  • 1 mango, julienne
  • 1 carrot, julienne
  • 2" piece of cucumber, juliene
  • 3 eggs, scrambled
Directions:

1) Start off by scrambling your eggs before you deal with your veggies. Once they're done, you'll want to put them in a small bowl in the fridge to cool off. While your eggs are cooling, julienne up all of your veggies. Once you're finished your eggs should be cool enough to work with.




2) Fill a large bowl with warm water. Take your rice wrapper and place in water, working gently with your fingers until it becomes more malleable. Lay the wrapper flat on your work space.

3) Fill the wrapper with your ingredients, about 1/3rd of the way up the wrapper from the bottom. Start with the egg, then add your veggies. Create what resembles a long pile, about 1-1.5" high, loosely packed.



4) Roll the bottom of the rice wrapper up over your filling and tuck it in slightly, compacting the ingredients a bit more in a pocket roll. Fold the sides in, then roll the wrapper up, closing your fresh roll.

You're done! You can store in the fridge with your sauce until you're ready to eat (these are best served chilled). I like to cut mine in half for easier eating, with a spoon so I can pour the sauce inside the halves, that way the tucked in bottoms keep everything inside the roll.

Enjoy these as a side, or make a bunch and serve on a plate with other types of rolls at a party. These bite sized snacks are fairly filling and a really easy to make!



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