Ok, it's summer time and time for refreshing light yet satisfying eats. I
was wondering if someone has an authentic (or close as possible) recipe for
Thai Spring rolls. Not the fried kind, the fresh spring rolls.
Other questions:

(1) ?what brand wrappers do you recommend?--there are so many out there

(2) I'd like to add some kind of protein without the heaviness--tofu
possibly?

(3) Sauces--peanut...yummy (not from package though), and the soy based
ones,as well as the thick orange-syrupy hot stuff. The more fiery, better.

(4) While this is probably considered the appetizer, what other dishes
compliment this? Let your imaginations roar, or soar!

I've probably forgot a few other points but that's the generally idea. I
live somewhat close to Bay area Lion's, Ranch 99, etc...so getting the
stuff should be easy.

I know there are many takes on the 'FRESH' spring roll, but the THAI ones
are my fave right now.

I'm looking forward to some great cooking everyone. You all are a wealth
of knowledge as well as creative cooks.

Thanks in advance.


hb3

Can't help much on wrappers - I like the Vietnamese rice ones or make
my own won ton wrappers at home but...


> (2) I'd like to add some kind of protein without the heaviness--tofu
> possibly?

Tofu will be lovely - you might want to try uncooked tiger prawns too.
TBH, you don't *need* a meat in there; try shredding carrots, cabbage,
shi-take mushrooms and adding beansprouts. It'll be light and I don't
think you'll need a meat or tofu.

> (3) Sauces--peanut...yummy (not from package though), and the soy based
> ones,as well as the thick orange-syrupy hot stuff. The more fiery, better.

Have you tried the Indonesian Kecap Manis? (Translates as 'sweet
sauce'.) It's a thick, sweet soy sauce, and it's very good for dipping.
It's pretty readily available in regular supermarkets here in the UK
(made by Conimex), so I'm guessing you can get it where you are. If
you've a head for chilli, try nuoc mam gung - I sloshed some over some
Weeping Tiger here
http://www.gastronomydomine.com/2005...ing-tiger.html. If you use
bird's eye chillis, be frugal; they're deadly. It's easy to make and
the ingredients are easy to get hold of.

> (4) While this is probably considered the appetizer, what other dishes
> compliment this? Let your imaginations roar, or soar!
>

What about fried pork toasts?
http://www.supatra.com/pages/thairecipes_porktoast.html is a lovely
recipe. (Another appetiser, but rounds things out really nicely.)

Good luck!

Liz

--
www.gastronomydomine.com

Just bookmarking..

homeboy3 wrote:
> Ok, it's summer time and time for refreshing light yet satisfying eats. I
> was wondering if someone has an authentic (or close as possible) recipe for
> Thai Spring rolls. Not the fried kind, the fresh spring rolls.
> Other questions:
>
> (1) ?what brand wrappers do you recommend?--there are so many out there
>
> (2) I'd like to add some kind of protein without the heaviness--tofu
> possibly?
>
> (3) Sauces--peanut...yummy (not from package though), and the soy based
> ones,as well as the thick orange-syrupy hot stuff. The more fiery, better.
>
> (4) While this is probably considered the appetizer, what other dishes
> compliment this? Let your imaginations roar, or soar!
>
> I've probably forgot a few other points but that's the generally idea. I
> live somewhat close to Bay area Lion's, Ranch 99, etc...so getting the
> stuff should be easy.
>
> I know there are many takes on the 'FRESH' spring roll, but the THAI ones
> are my fave right now.
>
> I'm looking forward to some great cooking everyone. You all are a wealth
> of knowledge as well as creative cooks.
>
> Thanks in advance.
>
>
> hb3

Thanks to Liz AND Steve...maybe I should have asked "I went to a thai
springroll today..," I might have gotten more responses.

Thank you both for keeping true.

hb3