...thai spring rolls

On the 2nd Thursday of every month, my cooking group gets together to eat yummy food. This week's dinner didn't disappoint! We ate delicious curry, mangos & sticky rice, thai salads and soups. Thai food is my favorite, and I was so excited when the theme was announced.

My family loves making Thai Spring Rolls, so I knew that I would be making them when the theme was announced. (Thank you to my mother and sister for teaching me how.) There really isn't a recipe, but it does require a lot of prep and steps. So, please excuse the large amount of pictures in this post. I am hoping they will help you when you decide to make these delicious appetizers on your own.

1. The most time consuming portion of this recipe is the prep. You need to cut....and cut and cut. Gather your favorite spring roll veggies and herbs. I used fresh basil, carrots, cucumbers, and cabbage. (I used whatever kind of cabbage that is growing in my garden. I don't remember what it is called.) You can also use bean sprouts, cilantro, mint...and really whatever suits your fancy. I also cooked some medium sized shrimp. (I wish I would have used large shrimp because the mediums were a little too small.) Have fun cutting everything (except the shrimp) into match-sized pieces. I hope you have a good knife.
2. You will need bean thread. You can find it at a specialty Asian market. Soak it in HOT water for about 10 minutes or until they are pliable...but not mushy. Drain.

3. Next, soak your Spring Roll Wrappers in hot water. (Not scalding. You will need to put your hands in it.) It takes about 20-30 second for them to get pliable. Again, you don't want them mushy, so keep your hands on it as it soaks so you know when to pull it out.

4. Take the spring roll wrapper out of the water and lay it on a flat, clean surface. Start piling on the goods. I always start with shrimp or the whole leaves of the herb I am using. Pile on the other veggies and the bean thread. There is no method to this madness. Just do what you want.
5. Now it's time for rolling. Roll the left side over first. Tightly tuck in all the spring roll contents.
6. Next, fold up the bottom.
7. Tightly roll the spring roll wrapper. (See how pretty it is to put the shrimp down first??)
8. Don't get too excited to eat them and eat them all before the dinner. I was tempted.
9. Make your kids something super easy and unhealthy so they don't cry when you leave.


Oh...and you need peanut sauce. I make my own, but you can buy some too. There really isn't a recipe. I just mix until it tastes good. I use peanut butter, water, soy sauce, asian chili garlic sauce (little bottle, green lid), and sugar. delish!