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Pad Thai Spring Rolls
Nikki Brown
4 spring rolls
BeginnerContrary to what you make think, not all Spring Rolls are deep-fried. They can be served fresh as well, which is a lovely option for an appetizer or light meal this summer. It’s quite an extensive list of ingredients, but if you are a fan of Thai cooking, it’s likely you have most of them in your pantry or fridge already. The preparation is a simple whisk, toss, hydrate, roll. And our special touch? We added a peanut sauce to make a “Pad Thai” version, as well as some chillies. Stop, drop and roll – these babies are on fire!
Total Steps
4
Ingredients
12
Tools Needed
3
Ingredients
- 100 g carrots, julienned
- 4 pieces rice paper
- 20 g roasted peanuts, chopped
- 7 g Thai chilli, chopped
- 7 g cilantro or coriander, chopped
- 15 g garlic, minced
- 20 g palm sugar
- 30 ml lime juice
- 30 ml fish sauce
- 30 ml tamarind paste
- 200 g cucumber, cored and julienned
- 100 g onions, thinly sliced
Instructions
1
Step 1
Whisk all ingredients except for the rice sauce in a bowl.
2
Step 2
Toss the carrots, cucumber, and onions into the pad thai sauce.
3
Step 3
Hydrate each sheet of rice paper by dipping for a few seconds in water.
4
Step 4
Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
Tools & Equipment
mixing bowl
whisk
plate