Thai Fresh Spring Roll : A Cold Case

I was inspired to make these simple shrimp spring rolls after my sister prepared a tray as one of our holiday appetizers. They didn't get their deserving mention in the tuna tartare Christmas post, because the instant I bit into one I knew they deserved a feature of their own. Well aware of the pure gluttony we were about to endure, these fresh, light, colorful rolls appealed to us all! A healthy, guilt free primer, they began flying off the plate so fast it was causing a commotion that even our picky three year old couldn't ignore! It wasn't long (mere seconds) before on the plate sat one remaining roll. Tension mounted, we all wondered who among us would be the brazen one to shamelessly dive in and scoop the last one up. I recall no eye contact and an overwhelming sense we all felt deserving. The temptation was so strong, I had no other choice but to remove myself from the situation...thankfully others followed.



Enough time had passed and everyone was occupied. It was the perfect opportunity to casually walk by and unassumingly eat that last lonely roll. My excitement was quickly thwarted when I returned to an empty tray with crumpled up napkin sitting on top, remnants of tamarind soy dipping sauce soaking through its seams. I swear that dirty napkin laughed at me while I made my way back into the crowded room. I spent the next few minutes giving each and every family member (including Sara and all the children) an accusatory glance, my intention to get the culprit to admit to their actions and crack under pressure. Though subtle in nature, I think most wondered what they had done to evoke such a suspicious look, even wondering perhaps if I somehow found their thoughtful gift insulting. I feel bad about that...I really do...but that 'bad' feeling is far outweighed by the lingering sense of disappointment in the one individual (and only you know who you are)...who... (on a holy day of giving no less)...swiped the last of the coveted Thai spring rolls.



*For anyone who read the Tuna Tartare post (see here) that Normal Rockwell moment came later in the evening, after a much needed cat nap and a few glasses of wine!



Rice paper seen here was purchased at Whole Foods



Thai Fresh Spring Roll Recipe

By Darlene Schmidt, About.com Guide





Prep Time: 40 minutes

Cook Time: 2 minutes



Ingredients:

?SERVES 4-6 as an appetizer

?1 pkg. small, round rice wrappers (dried)

?1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained

?3/4 to 1 cup cooked shrimp

?1-2 cups bean sprouts

?½ cup fresh Thai basil or sweet basil, roughly chopped

?½ cup fresh coriander, roughly chopped

?¼ cup shredded carrot

?3-4 spring onions, cut into matchstick pieces (we just chopped ours)

?2 Tbsp. soy sauce

?1 Tbsp. rice vinegar

?1 Tbsp. fish sauce

?1 tsp. brown sugar



TAMARIND DIPPING SAUCE: (optional)

?½ cup water

?½ tsp. tamarind paste

?2 tsp. sugar

?1 Tbsp. soy sauce

?1 Tbsp. fish sauce

?1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water

?1 clove garlic, minced

?1 green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne pepper



*A sweet and spicy peanut dipping sauce also goes especially well with these.



Preparation:

?To make the Tamarind Dipping Sauce (optional): simply mix all dipping sauce ingredients together in a saucepan and heat.

?When near boiling, reduce heat to low, stirring until sauce thickens.

?Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired.

Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls)



1.Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.

2.Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.

3.Fill a large bowl with hot water (but not boiling, as you?ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.

4.Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.

5.Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).

6.Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingredients and roll to the top of the wrapper. To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).

7.To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!