veggie ginger noodle spring roll
Tonight I am making either thai red curry or thai peanut curry tofu . . . usually this is a last minute decision with the addition of natural peanut butter to a red curry sauce. As a side, I decided to make spring rolls. I like to test things out before making it for Jared, just in case it sucks.
To make the rolls, I first poured boiling water over rice noodles to cook them a bit. While the noodles cooked I grated a carrot and a piece of ginger and then soaked the carrot and ginger in soy sauce, teriyaki sauce and sesame oil. I shredded a bit of green cabbage and sliced some green onions. I drained the noodles and soaked both rice based (2) and tapioca based (3) spring roll wrappers in cold water. I found the tapioca wrapper much easier to work with but it is less traditional for a thai spring roll. I rolled everything up and shallow fried the tester spring roll (made with a tapioca wrapper) in canola oil and served it with a bit of sweet thai chili sauce.
Jared and I have 4 spring rolls for dinner tonight (they are pretty small), 2 of each type of wrapper.
Tester spring roll:
To make the rolls, I first poured boiling water over rice noodles to cook them a bit. While the noodles cooked I grated a carrot and a piece of ginger and then soaked the carrot and ginger in soy sauce, teriyaki sauce and sesame oil. I shredded a bit of green cabbage and sliced some green onions. I drained the noodles and soaked both rice based (2) and tapioca based (3) spring roll wrappers in cold water. I found the tapioca wrapper much easier to work with but it is less traditional for a thai spring roll. I rolled everything up and shallow fried the tester spring roll (made with a tapioca wrapper) in canola oil and served it with a bit of sweet thai chili sauce.
Jared and I have 4 spring rolls for dinner tonight (they are pretty small), 2 of each type of wrapper.
Tester spring roll: