I took a Hipcooks Cooking Class a few weeks ago in West LA. The class was called Thai One On. Here is one of the delicious appetizer recipes…
- 1/2 each red, orange and yellow pepper, sliced into the thinnest strips you can
- 1 cup grated papaya or carrots
- 1/2 cup grated raw beet, peeled first (optional)
- 1/2 cup bean sprouts
- 3 limes, juiced
- 2 tbsp fish sauce (available at Thai markets)
- A handful chopped mint
Lightly combine all these ingredients in a mixing bowl. Keep in mind you can add any other veggies/herbs you like (green onions, cilantro, cucumber, ect.)
- 1 packet of medium size Thai spring roll wrappers (available in all Thai and Vietnamese markets)
- A pan of simmering water
- A bunch of shiso (available at Thai markets), otherwise fresh basil also works fine
Dip the spring roll wrappers in the hot water until just barely soft, and lay out on a wet cutting board. Fill with the veggies, tuck in the edges, and roll! At the last roll, tuck in a shiso or basil leaf for pretty color and flavor.
You can serve with a light dipping sauce by combining 2 tablespoons of tamarind concentrate (available in Indian markets) or pomegranate concentrate with a cup of water and heat, perhaps with a teaspoon of honey to sweeten or cornstarch to thicken. For Peanut Sauce, see recipe below:
Peanut Sauce: In some veggie oil, sauté a knob of sliced ginger and 3 cloves chopped garlic. Add 1/2 cup peanut butter to the saute pan to help melt, add to food processor, whirl together. Add a squeeze of lime. Add a little bit of hot/cold water to thin the sauce. Add some coconut milk to make a ginger peanut coconut sauce.