thai one on: veggie springrolls

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.


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