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The Thai / Lao Spring Rolls are easy to make and healthy because they are not deep fried. You can fill the rice paper with any ingredients you wish.
Spring Roll Basic Instructions:
1. Place a damp cloth over a flat surface.
2. Submerge a rice paper into hot water for less than 4 seconds.
3. Place the rice paper over the damp cloth.
4. Place fillings onto rice paper and arrange neatly.
5. Roll the rice paper tightly while tucking in vegetables.
6. Fold in the sides and finish rolling.
7. The rice paper should complete two rotations.
lf the spring rolls are made in advance of serving, place the damp cloth over the spring rolls to keep the rice paper moist.
Spring Roll Dipping Sauce:
Because this sauce is so good, you’ll want to double dip. Therefore, each person must have his own spring roll dipping sauce sprinkled with crushed toasted peanuts.
Spring Roll Dipping Sauce Ingredients:
1/2 cup water
1/2 cup rice vinegar or fresh squeezed lime
1/2 cup sugar
1/3 cup fish sauce
1 garlic clove minced
1 teaspoon dried crushed chilies
In a sauce pan, heat the water and vinegar to dissolve the sugar. Once sugar is dissolved, add garlic, chilies and fish sauce. Once cooled, this sauce can be stored in the refrigerator.
Toasting Peanuts:
I like to purchase whole roasted peanuts where I have to individually remove the shell and membrane. Do not roast salted peanuts–it removes the authenticity. Always garnish with crushed toasted peanuts.
Toasting Peanuts Instructions:
Toast unsalted peanuts in a shallow pan over medium heat. Shake the pan or stir the peanuts often to toast peanuts evenly. Stop toasting when 75% of the peanut surface is dark. Use a mortar and pestle to crush the peanuts into broken pieces. Sprinkle the crushed toasted peanuts over the Spring Roll Dipping Sauce before serving dipping sauce with the rice paper spring rolls.
At http://www.thai-laos-food.blogspot.com, there is a free video where you can see how to roll a spring roll.
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Source by Manivan Larprom