Thursday, July 11, 2013

Thai Style Fresh Rolls {Recipe}


So our family just got back from a long summer vacation visiting family in Ohio. We had a great time visiting my in-law's farm, celebrating a brother-in-law's wedding, and catching up with a few of my friends and family from my home town. The road trip was long with three children (ages 1, 2, and 3), but so worth the effort for the special memories and new experiences for the kids!



Anyways, we were so lucky that my husband's favorite Uncle Quint came to visit from Oregon. He's that uncle, the one that the boys all looked up to. Our son's middle name, Quint, is after this guy. He brought his long time girlfriend, Lina, and man can she cook. So not only does he have the dream lifestyle of snowboarding, surfing, fly fishing, camping, and furniture making, but he also shares it with an amazing woman who will blow you away in the kitchen. They're a pretty awesome couple!


I've only been blessed with a few of Lina's recipes (usually she doesn't follow a strict recipe and comes up with some amazing creations), but the few times that I have, the food has been tasty. I was so hoping, that during our visit, I could learn some of this kitchen magic. 


I could not wait to share with you all these delish and healthy fresh rolls that we made. They are absolutely perfect for summer entertaining without any heaviness. These rolls are super easy to make and I hope you try them out. Pair them with some thai-style chili, lime, and cilantro dipping sauce, or Lina's special sauce, and you'll want to make them again and again. 


For these particular fresh rolls, we used shrimp, but you can use chicken, pork, or any other protein to your liking. What I really like about Lina's cooking is not only is the food great, but it's using what you have on hand. We used some extra shrimp from dinner the night before along with a veggie tray. 

To get started, you'll need:


-Cooked Shrimp
-Spring Roll Skins
-Cooked glass noodles
-Veggies (Use what you have on hand. We used red peppers, lettuce, carrots, radishes, & cucumbers)
-A shallow dish with hot water to soak each spring roll skin
-A baking dish lined with damp paper towels

These are made in an assembly line style. You begin by soaking a spring roll skin in the hot water dish until soft and moist. Remove from water and place on your working surface. We used a granite cutting board, but any cool nonstick surface will do. 



Next, take your glass noodles, veggies, and protein and place in the center of the wrapper. Don't add too much filling or you'll have a busted wrapper. If this happens, don't start all over, simply double wrap it. We definitely had a few like that. 



On to the actual rolling... You will need to roll from the bottom up. As you roll upwards, fold in each side. Continue rolling until it looks like a clear egg-roll. 




After each fresh roll is finished, place it into the baking dish lined with damp paper towels and cover. 

I even tried my hand at a few :-)

These will store in the refrigerator, but be careful not to dry the wrappers out. Serve them with a Thai style chili-lime-cilantro sauce.

Now that we're back and getting settled into our new house, I'm looking for the opportunity to make these for some friends. I hope you enjoy these as much as we do!



Linking up to these lovely parties:











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