Fresh Thai Spring Rolls

Compared to Germany, I feel the Thais are hardly eating salad and raw vegetables at their main meals. That was missing after a time here in Bangkok. Since I did not want to do without fresh, crunchy vegetables, I searched for and found an alternative. So-called "Thai Fresh Spring Rolls" are available on almost every street corner. They also consist of rice paper with a filling of various vegetables and meat. There are different variations. My favorite here in Thailand are those with Krabenfleisch. You must definitely try the delicious sauce. That gives the whole something special. Fresh rolls also are a terrific snack for any time of the day or night. As a bonus, they're very healthy—low in both calories and fat, and naturally gluten-free. But you can cook at this simple recipe quickly. What you need for it and how you do it can be found below:

What You'll Need

• 12 small, round rice wrappers (dried)

• 2 tablespoons soy sauce (or wheat-free soy sauce for gluten-free diets)

• 1 tablespoon rice vinegar

• 1 tablespoon fish sauce (or another tablespoon soy sauce if vegetarian)

• 1 teaspoon brown sugar

• 1 to 1 1/2 cups thin vermicelli rice noodles (cooked and run through with cold water, drained)

• 3/4 to 1 cup cooked shrimp (or 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks)

• 1 to 2 cups bean sprouts

• 1/2 cup fresh Thai basil (roughly chopped)

• 1/2 cup fresh coriander (roughly chopped)

• 1/4 cup carrot (shredded)

• 3 to 4 spring onions (cut into matchstick pieces)

• For the Optional Tamarind Dipping Sauce:

• 1/2 cup water

• 1/2 teaspoon tamarind paste

• 2 teaspoons sugar

• 1 tablespoon soy sauce (or wheat-free soy sauce for gluten-free diets)

• 1 tablespoon fish sauce (or vegetarian fish sauce)

• 1 heaping teaspoon arrowroot powder (or cornstarch, dissolved in 3 tablespoons water)

• 1 clove garlic (minced)

Make the Filling

1. Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.

2. Place rice noodles, shrimp, bean sprouts, Thai basil, coriander, carrots, and spring onions in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.

Form the Rolls

1. Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.

2. Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.

3. Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).

4. Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingredients and roll to the top of the wrapper. To secure the roll: Wet it with a little water on your fingers and press (like sealing an envelope).  For more detailed rolling instructions (with pictures), see how to make Thai fresh rolls in the video.

Serve the Rolls

1. To serve, place your platter or bowl of rolls on the table along with the dipping sauce.

2. Eat with your fingers and lots of napkins.

Make the Optional Tamarind Dipping Sauce

1. In a saucepan, mix together 1/2 cup water, tamarind paste, 2 teaspoons sugar, 1 tablespoon soy sauce, 1 tablespoon fish sauce, arrowroot powder dissolved in water, and 1 clove minced garlic and heat.

2. When near boiling, reduce heat to low, stirring until sauce thickens.

3. Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired.The sauce can be served warm or cold.