I love going to my favorite Thai restaurant, sipping on fresh made ginger ale & eating spring rolls with my mom. It's a great time to relax, have a fun conversation & taste some amazing flavors.
Thai Vegetable Spring Rolls
-1 carrot, peeled
-1 green pepper
-1 red pepper
-1 cucumber
** All veggies should be cut into long matchsticks
-Romaine lettuce leaves
-6 ounces Asian rice vermicelli noodles
-Round rice sheets
-Sprigs Thai basil
-Mint
1. Chop all of the veggies & set aside.
2. Boil and drain noodles per package instructions. Cool under water. Set aside.
3. One at a time, soak rice sheets into warm water to soften. Use a shallow dish. Lay a rice sheet on a towel covered work surface. Working quickly, place some noodles, vegetables, lettuce, & a few Thai basil and mint sprigs on the near side of the rice round. Roll mixture forward (in egg roll fashion) one turn then add additional vegetables. Tuck ends inward and finish the roll.
Repeat steps 1-3 then serve with your favorite peanut dipping sauce.
-1 carrot, peeled
-1 green pepper
-1 red pepper
-1 cucumber
** All veggies should be cut into long matchsticks
-Romaine lettuce leaves
-6 ounces Asian rice vermicelli noodles
-Round rice sheets
-Sprigs Thai basil
-Mint
1. Chop all of the veggies & set aside.
2. Boil and drain noodles per package instructions. Cool under water. Set aside.
3. One at a time, soak rice sheets into warm water to soften. Use a shallow dish. Lay a rice sheet on a towel covered work surface. Working quickly, place some noodles, vegetables, lettuce, & a few Thai basil and mint sprigs on the near side of the rice round. Roll mixture forward (in egg roll fashion) one turn then add additional vegetables. Tuck ends inward and finish the roll.
Repeat steps 1-3 then serve with your favorite peanut dipping sauce.
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