85 Cold Thai Spring Rolls

85 Cold Thai Spring Rolls

85 Cold Thai Spring Rolls

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85 Cold Thai Spring Rolls

INGREDIENTS

  • 4-6 spring roll wrappers (will produce 2-3 spring rolls)
  • 2 cups of mung bean sprouts, blanched
  • 2 Japanese cucumbers, coarsely julienned
  • 1/2-2/3 cup of dried tofu, coarsely julienned (can substitute scrambled eggs cut into strips)
  • 1/2 cup of carrots, julienned and boiled
  • A dash of soy sauce paste or your favorite sauce
  • A pinch of salt
  • Green onion, cut into 2” lengths and julienned, or chopped cilantro, for garnish

DIRECTIONS

Step 1
Wash the mung bean sprouts, cut off the roots, then blanch in boiling water. Next blanch the julienned carrots.
Step 2
Cook the fried tofu in boiling water for 2 minutes. Remove and drain off the excess water. Cut the tofu into strips and set aside.
Step 3
Wash the Japanese cucumbers and cut them into strips. Set aside.
Step 4
Remove two spring rolls wrappers from the package and leave them directly on top of each other. Line up the mung bean sprouts, julienned carrots, and strips of cucumber and tofu about an inch away from one side of the wrapper. Roll up the spring roll from the edge closest to the ingredients. Use your fingers to keep the ingredients tightly packed together as you roll. After rolling, use a knife to cut the spring roll into 6 or 7 pieces. Transfer the product to a serving dish and finally sprinkle the green onion or cilantro and your favorite sauce over the top and serve.