Pad Thai Spring Rolls
|Contrary to what you make think, not all Spring Rolls are deep-fried. They can be served fresh as well, which is a lovely option for an appetizer or light meal this summer.|
For the Pad Thai Sauce
30ml/1fl oz tamarind paste
30ml/1fl oz fish sauce
30ml/1fl oz lime juice
20g/0.66oz palm sugar
15g/0.5oz garlic, minced
7g/0.25oz cilantro/coriander, chopped
7g/0.25oz Thai chilli, chopped
20g/0.66oz roasted peanuts, chopped
For the Spring Rolls
4 pieces rice paper
100g/3.5oz carrots, julienne
200g/7oz cucumber, cored and cut julienne
100g/3.5oz onions, thinly sliced
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1. Whisk all ingredients except for the rice sauce in a bowl.
2. Toss the carrots, cucumber, and onions into the pad thai sauce.
3. Hydrate each sheet of rice paper by dipping for a few seconds in water.
4. Lay hydrated rice paper on a plate, fill with pad thai salad, and roll to close.
If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/pad-thai-spring-rolls/