One Way to Make Traveling The World Affordable (Part 2)

     If you have already had a chance to look at the previous post, then you get that the idea here is for those of us who haven't had the opportunity to circle the globe and see the world to bring a taste of it, at least, to our own homes. Although this is just a one-shot "trip" to Thailand for my blog, there are an endless number of great writer's/foodies who devote themselves to highlighting the cuisines of the world. If you enjoy adventuring in the kitchen as I do, I recommend checking out some of these blogs. A nice one to start with is MyHungryTum. The author, Eric, is fortunate enough to have visited many different countries and is a true food lover. He also recently listed several of his favorite blogs, each offering a unique look at the world and its wonderful variety of foods, flavors and cultures.
     As for our extended vacation in Southeast Asia, today I am giving a quick primer on Fresh Salad Rolls. Variations of this recipe are numerous and can be found in most every Asian country in one form or another. They are similar to egg rolls or Spring Rolls, but are not fried and thus have a lighter taste and can be enjoyed without the worry of the extra fats, calories and cholesterol of their crispy counterpart. Many recipes for the rolls include cellophane noodles or rice, but I prefer a simpler preparation that requires no cooking, just a little practice of working with the delicate rice paper wrappers. They are quick and easy to make, can be ready up to a day ahead of serving, and are quite versatile as they can be presented as a side dish, appetizer or even a delicious light lunch. In addition to the main recipe, I have also included a Spicy Peanut Dressing and a Sweet and Sour Dipping Sauce. As a bonus, the Peanut Dressing can be used for dipping as well and both sauces can be made well in advance and kept in airtight containers in the refrigerator for a week or more.
      

     To begin, let me offer a few words on rice paper wrappers. These are generally stocked in the Asian or International aisle of larger supermarkets and can also be purchased at any Asian grocery. They are different than egg roll wrappers, are packaged as a dry good and do not require any cooking before being eaten. They are available in a few different sizes, so you can opt to use a smaller wrapper if you are making an appetizer for a party, or choose the larger diameter (as in my recipe) if you want to pack them up in your lunch bag. They are extremely delicate and it takes a little practice to get used to working with them, but follow a few simple tips and you're sure to have fun fixing this dish. It's a great recipe to make with your friends or children as everyone can get involved as there's no need for sharp knives or hot stove tops that can be a hazard for little ones. And now...on with the show!

Thai Fresh Salad Rolls

• 12 to 15 rice paper wrappers, large diameter (about 8")
• 2 cups romaine lettuce, cabbage or napa cabbage- shredded
• 1/2 cup shredded carrot
• 1 cup mung bean sprouts (drain thoroughly if using canned sprouts)
• 1/4 cup fresh cilantro
• 1/4 cup fresh mint
• 1/3 cup lightly toasted peanuts
• 6 oz Asian flavor, marinated, baked tofu*- cut into small dice
• 1/4 cup Spicy Peanut Dressing (recipe follows)  
• Sweet and Sour Dipping Sauce (for serving)

 

      Preparing rice paper:  Fill a shallow dish (such as a pie plate) with 1-2" of very warm water.  Dampen about 15 paper towels slightly with water by stacking them and placing under the faucet, then wringing gently to remove most of the water. Alternatively, use a spray bottle to moisten each towel individually and set them aside in a neat pile. Begin by placing one paper towel on a dinner plate, this is where you will stack the prepared rice papers while you put together the filling. Now, remove one rice paper wrapper from the package and gently place it in the dish of warm water, allowing it to soak under the water for a few seconds. I usually use a count of 8, and then CAREFULLY lift the wrapper from the water being sure that it does not fold in on itself. Think of it like cling wrap, once it gets stuck to itself, you've lost it and will just have to try again! Lay the softened rice paper on your prepared paper towel and repeat the soaking process with the remaining wrappers. The recipe will not yield a full 15 rolls, but you're bound to have a few wrappers that cling or tear, so it's a good idea to have some extras for back up. Be sure to layer a moist paper towel between each wrapper to ensure that they will not be a sticky, thick stack by the time you're ready to roll. Also, finish the stack with a paper towel to help keep your top wrapper from drying out!

     On to the Filling:  To prepare the salad, or filling, start by finely chopping the carrots, sprouts, cilantro, mint and peanuts. I give them each a quick chop in the mini-processor, but if you start with shredded carrot, each ingredient is fairly quick and easy to mince up with a knife, if you prefer. Then you can simply toss all of the vegetables, the tofu and the dressing into a medium size bowl and lightly stir them to get them thoroughly combined and evenly coated with the dressing.

     Putting It All Together:  You are now ready to ROLL!! This is where the extra care in prepping your rice papers will really pay off. Be sure you have a clean, DRY area on your counter top that is easily large enough to lay out one wrapper, about a 10" square should be good. 

     Start by removing the top layer of paper towel from your wrapper stack, lifting it from the edge furthest from you and holding it near those corners while you lift and pull toward you so that the towel does not fold over on itself at all. You will see that the rice paper has either clung to the towel you just lifted, or is still neatly resting on top of the next towel on the plate. If it is on the towel you have in your hand, lay the towel down carefully on your work surface, wrapper side down,  reversing the motion you used to pick it up from the plate, so that the wrapper is now laying nice and flat on the counter top. You will be able to remove the towel and the rice paper should remain lightly adhered to the counter, ready to be filled. If your first rice wrapper remained on the second layer of paper towel, use the same gentle process described and lay the rice paper on your work area using the paper towel to assist you.

     Now, place about 1/3 cup of the prepared filling just below the center of the wrapper, in a tidy, oblong mound. Lift the bottom edge of the wrapper (the side closest to you) and fold it over the filling, tucking the salad mixture snugly against the wrapper and beginning to roll it up. When you have rolled it about half way, fold in each side (as you would a burrito) and continue to roll away from yourself until you have a compact bundle the size and shape of an egg roll. Congratulations...you've just made a Thai Fresh Salad Roll!!            

(If you find these instructions difficult to follow, there are a number of video tutorials available online that demonstrate the process step-by-step. Just use your favored search engine and enter "how to prepare spring rolls." Sometimes a video is worth a thousand words!)

     
      Repeat the rolling process until you have the desired number of Fresh Rolls or until you have used all of your filling. If you have extra salad mixture, it can be stored for a day or two in an airtight container in the refrigerator and eaten as a healthy little nibble of its own. Serve the prepared rolls immediately, accompanied by the dipping sauces, or cover them with a damp paper towel and wrap tightly with plastic wrap to store them in the fridge for up to a day before serving. 

Spicy Peanut Dressing

• 1/4 cup peanut butter (use your favorite variety, creamy or crunchy)
• 3 tsp honey
• 1/2 cup very hot water (possibly more depending on the consistency of your peanut butter)
• 2-3 cloves garlic, finely minced or grated
• 1/2 of a hot pepper of your choosing, depending on how spicy you want the dressing to be, finely minced (Up to 2 tsp of crushed red pepper flakes can be substituted if need be.)
• 1/2 Tbsp each, toasted sesame oil* and soy sauce
• scant 1/4 cup plain rice vinegar*
• salt to taste

     Combine honey and peanut butter in a small container with a tight sealing lid. Pour the HOT water over them and stir with a spoon until they begin to dissolve. Add the remaining ingredients (except salt) and seal the container. Shake vigorously for about a minute, until everything is evenly combined. Taste, and add salt if needed.
     The dressing will keep in the refrigerator for several weeks if stored in an airtight container. It will thicken up, but can be brought to room temperature and thinned by adding a small amount of boiling water, if necessary.      Yields about 1 cup.

Sweet and Sour Dipping Sauce

     

     Combine equal parts plain rice vinegar* and honey in a small container with a tight sealing lid. Season with salt and crushed red pepper flakes, to taste. Add a small amount of fresh lime juice (from 1/2 to 1 whole lime). Seal container and shake to combine. Stir in some chopped, roasted peanuts just before serving.

     * Baked tofu is usually available in the refrigerated section near other tofu products, and is typically packaged in vacuum sealed plastic. The Asian variety may be labeled "tofu kan" or "tofu lin."

     Rice vinegar and Chinese (or toasted) sesame oil are stocked in the Asian section of any large supermarket. In these recipes, choose "plain" or "unseasoned" rice vinegar which has a much more subtle character than the seasoned varieties.

NOTE: To make these recipes GLUTEN FREE, be sure to use an appropriate soy sauce and check the label on your marinated tofu. If you can't find tofu that is assuredly safe, simply substitute well drained, plain, firm or extra firm tofu; baked or not.

     For VEGAN Fresh Rolls, substitute a sweetener such as agave nectar or brown rice syrup for the honey in each of the sauces.

     Here ends our journey to Southeast Asia and the taste adventure that is Thailand. My hope is that these recipes will be the beginning of your own exploration of this fantastically flavorful cuisine and absolutely intriguing culture. Have fun and, as always, ENJOY!!