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May 5, 2013

Thai Fresh Spring Rolls

Channel Three organized a Food Fair a few weeks ago. The hotel where I did my training was one of its participants. Featured at the fair was the hotel's baked goodies and Thai fresh spring rolls. Since the fair started early,  only few kitchen staff were there to help including me. I had no background in making Thai fresh spring rolls but I learned that day just by watching the sous chef do it. We managed to make a day's supply.Thank God!

Spring rolls are good on its own. They can also be served as an appetizer or finger food at gatherings. With only a rice wrapper, greens and other veggies, you can put them together to create a complete meal.

Making spring rolls is  easy as counting 1-2-3.To make these , you will need dried rice wrappers, lettuce, coriander leaves, mint, sweet basil, grated carrots, carrot  sticks and cucumber sticks.
Soften the rice wrappers by submerging it into a bowl of hot water (not boiling as you will have to dip your fingers in it). This will take approximately 30 seconds. Once soft, remove the wrapper from  water and place on a clean surface.

Lay the lettuce  first as it is larger than the other leaves. Add the other greens,

herbs (sweet basil, coriander and mint)

Carrot and cucumber sticks and lastly the grated carrots.

Start wrapping by rolling the bottom part of the wrapper over the ingredients. Roll up tightly.

Slice. Eat with peanut sauce.

Thanks to the sous chef who was kind enough to offer to take a picture of me while making these spring rolls!

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