One of my favorite appetizers to order at a Thai restaurant are Spring Rolls. My favorite Thai restaurant Typhoon calls them Salad Rolls.
I have wished many times that I could whip up those tasty rolls at home myself. Well, I finally took the time to find a recipe and buy all of the ingredients. I had to try three stores before I could find the rice paper spring roll wrappers. I was a little unsure if I could make them taste as good as those master Thai chefs at Typhoon but I have to say that they turned out to be delish!
Fresh Spring Rolls
1/2 cup rice noodles
8 rice paper spring roll wrappers
8 lettuce leaves
1 carrot, julienned
1/4 c. fresh basil leaves
1/4 c. fresh mint leaves
16 medium prawns
1 tbs. vegetable oil
salt & pepper
Directions: Cook the rice noodles according to the package, which is usually soaking them in hot water for a few minutes. Saute prawns sprinkled with salt & pepper in oil until they are pink. Allow them to cool. Slice the prawns in half lengthwise. Prepare all ingredients ahead because you must work quickly with the spring roll wrappers once they are wet. Fill a shallow dish with hot water and place wrapper in until it is soft (about 20 seconds). Remove the wrapper and gently lay in on a damp towel. Place a lettuce leaf in the middle of the wrapper, then top with a small mound of rice noodles, carrots, basil and mint. Place prawns in a straight line across the filling. Fold the bottom of the wrapper up over the filling, fold in the sides, then roll the wrapper upwards to form a neat roll shape. Serve immediately with a dipping sauce.
This post is participating in The Nourshing Gourmet's Pennywise Platter. Making your restaurant favorites at home is a great way to be "pennywise."