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| Sometimes called Summer Rolls, Spring Rolls, Thai Rolls. Filling ideas all over the web, then use whatever fillings you wish. |
Equipment:
Cutting Board
French Knife
Clean, spacious work area for rolling
Airtight container for storage
Ingredients:
dry rice wrappers (almost all of the markets carry dry rice wrappers now!!)
big saucepan of heated, hot water for re-hydrating the rice wrappers
as needed..cucumbers for crunch
as needed..carrots for crunch
as needed..red cabbage (I did not have in these pictures, but usually add to my salad rolls)
as needed..lettuce of choice
1 or 2 avocados, sliced thin
1 bowl of asian dipping sauce for dipping
as needed..curry spread or hummus for spreading on the roll if you wish
Method: trial and error: Have all of your filling ingredients, cleaned, sliced and ready to go. The rice wrapper package will have the method for re-hydrating on the wrapper, just dip into hot or warm water, hold, place on clean surface and roll filling ingredients like a burrito or cigar. Don't get frustrated, if you mess up, you can double roll or triple roll and no one will know the difference. Keep trying and you will become a pro. Store in refrigerator in an airtight container with a little bit of water misted on top and sides)
