Wednesday, July 29, 2009

Cooking with Auden: Spring Rolls

Spring rolls are an easy health starter whenever serving Thai food. The only thing special required are spring roll wrappers. These can be found in most Asian markets or large supermarkets. (These are not the same as egg roll wrappers, which are found in the refrigerator section in produce. Spring roll wrappers are white and hard and would be found in the center section with other Asian products.)

Before you begin, have all the ingredients ready to fill. Then its quick to roll them all at once.
I used cucumber, carrots, mint, basil and arugula. You can also use tofu or shrimp and cellophane noodles

Julienne the veggies, and tear the herbs into strips.

To make the rolls, soak the wrapper in water for a couple of minutes until soft.

Place a pile of the filling in the middle of the wrapper running diagonally across. This is a great kid activity. It also allows them to leave out things that they may not like.

Then fold over one corner, tucking in to create a roll. Fold the bottom and top over onto the roll and continue rolling to seal. The wrapper will stick to itself.

Once all the rolls are complete, you can make the sauce. If making ahead they can be store in the refrigerator loosely covered with a damp towel to prevent drying.

To make the sauce, mix the following:
2 Tbs peanut butter, crunchy
3 - 4 Tbs soy sauce
squirt hot sauce
1 Tbs brown sugar
1 - 2 Tbs water

Mixing is always great for kids to do.

Cut in half and use your fingers to pick up and dip in the sauce.

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