After my last post on San Francisco inspired spring rolls we had plenty of rice wrappers left so T. made another dinner out of them. This time of course he did something different. This is spring rolls take 2.
Meatless Thai Spring Rolls
Serves 3 rolls each
1 small onion diced
2 cloves garlic
2 tablespoons fresh grated ginger
1 tablespoon curry powder (or paste)
3/4 cup of diced tomatoes
3/4 cup of coconut milk
2 cups of Boca crumbles (substitute any protein here)
1 small diced cucumber
1 cup of rice Asian noodles
large handful of chopped fresh cilantro
dash of sriracha
lettuce leaves - we used romaine
Saute onion, garlic & ginger for several minutes. Add curry powder & sriracha. Cook 1-2 minutes. Add the crumbles, coconut milk & tomatoes. Cook on low until thickened. Add cilantro.
Cook rice noodles according to package.
Prepare rice wrappers in warm water until soft. Place a flat piece of lettuce in the middle of the wrapper (this is the key!) then add noodles, cucumber and meatless Thai filling. Wrap it all up chipotle style. Serve with your favorite dipping sauce.
Turns out that the lettuce around the inside of the spring roll is the secret! This way the ingredients don't poke out and rip the thing to shreds thus needing a fork to eat them.
Another great addition to our vegetarian menu staples!