Thai Spring Rolls Recipe

For Cinco de Mayo the recipe this week is Asian Burritos (aka Thai Spring Rolls). These raw and delicious wraps have been a hit at our monthly community wine social. I've been bringing the spring rolls as my appetizer contribution for the last two years—since I changed my diet. People love them so much, they expect me to bring them.

So since its Cinco de Mayo, I'll be bringing Asian Burritos this time. Dipped in the peanut sauce I bring, they are deelicious. Late comers to the food table always find them gone cause they get gobbled up.

Thai Spring Rolls

From Chris Pedersen

Yield 1 dozen rolls

Category Appetizer

Cuisine Healthy, Vegan

Ingredients

1 C bean sprouts

1/2 C fresh basil, chopped

1/2 C fresh cilantro, chopped

1 C shredded (or cut into matchsticks) carrots

1 cucumber, cut into matchsticks

3 green onions, finely sliced

1 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp fish sauce (available in Asian food section)

1 pkg small rice wrappers

1 C sliced cooked shrimp, OR sliced baked tofu (half pkg)

Thai peanut sauce (available at Trader Joe's or Asian food section)

Directions

1. Toss veggies together in bowl.

2. Mix soy sauce, vinegar and fish sauce in small bowl and add to veggies. Mix.

3. Fill large skillet with 1 inch warm water. Submerge one wrapper into the water until softens (about 30 seconds). Remove and place on clean surface to assemble roll.

4. Place a heap of veggie mix on wrap off center. Place shrimp or tofu on veggies.

5. Fold wrapper over ingredients, then bring up bottom and roll to the opposite edge of wrapper. Keep wrapper tight as you wrap.

6. Slice in half and arrange on platter or bowl and serve with Thai peanut sauce.

What will you be serving for Cinco de Mayo? Go on. Be creative. Scroll down to leave a comment.