Fresh Thai Spring Rolls  (“Por Pia Tod”)


12 rice paper wraps

1 cup mung bean or rice noodles, boiled for 5 minutes, drained and cooled

½ cup shredded red or green cabbage

½ cup shredded carrots

½ cup shredded mushrooms

½ cup shredded bamboo shoots

½ cup shredded dark leafy greens like lettuce or spinach

1 avocado sliced in long thin strips

1/2 cucumber, sliced in long thin strips

After all your fillings are prepared, take the first wrapper and dip it in a pie tin filled with lukewarm water for no more than 3 seconds. If you soak it longer it will tear more easily.  Lay flat on a cutting board and arrange a row of noodles in a strip across one end of it. Add a little of each vegetable for a rainbow of colors, all shaped in one strip at one end of the rice wrap. Tuck ends of wrap in and roll up like a burrito or eggroll as tightly as possible. The wet rice wrap will cling to itself to hold together.  Cut each spring roll in half at a slight angle to showcase the veggies inside and arrange on a serving platter.  Serve with Thai Peanut Sauce as a dip.

Thai Peanut Sauce “Tod Mun”

1/2 (14 ounce) can coconut milk or cream

1/2 Tablespoon red curry paste

1/2 cup peanut butter

¼ cup fish sauce

2 Tablespoons granulated stevia or monk fruit

Combine all ingredients in a sauce pan and simmer for 15 minutes stirring constantly. Store remaining sauce in fridge for later up to 3 weeks.