Monday, October 1, 2012

Goldenland Spring Rolls with Thai Style Peanut Dipping Sauce

I have discovered I really like Thai food. My sister introduced us. One evening she delivered spring rolls and pork noodle salad to the house. I was hooked. I immediately took notes on the ingredients. I was going to recreate this meal one day. Little did I know the Thai/Sushi restaurant that made me a Thai fan would close. So sad, but it encouraged me to develop this recipe. They are fresh, crisp and creamy. I have read many other recipes, but have not found one that included avocado. Maybe that is the Sushi influence. In my humble opinion it is a must.
Shown on my sister's plate with Peanut Dipping Sauce(recipe below) and
Sweet Thai Chili Sauce(store bought).

Goldenland Spring Rolls
Serves: 2

4 (8”)round rice paper sheets or spring roll wrapper
4 imitation crab sticks
4 large shrimp, boiled and cut in half
2 leaves of red leaf lettuce, rib removed
1 medium avocado, sliced
1/2 cup match stick carrots
1/2 cup match stick English cucumber
Sweet chili sauce for dipping
Peanut sauce for dipping

Bring a 2 qt pot of water to boil with a few black peppercorns and a splash or two of vinegar. Place shrimp on a bamboo skewer. Try to straighten the shrimp tail so it will not curl in the boiling water. Boil the shrimp on the skewer until they turn pink and are opaque. It will only take a minute or two. Set aside or put in the refrigerator to let cool. When cool remove skewer, peel and slice in half.

Prepare and place all ingredients on a platter or cutting board so they are easy to reach. Place about a coffee mug of hot water in a shallow round dish or pie plate. Wet a kitchen towel and place it in front of you. This is your workstation.

Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Remove sheet from water and place on towel. Put one fourth of the ingredients on lower edge of wrapper. Start with lettuce, then crab, shrimp, carrots, cucumber and avocado. Roll up rice paper sheets over filling; jelly-roll fashion. Repeat procedure with remaining rice paper sheets, and ingredients. Cut each roll in half crosswise. Serve with dipping sauces and enjoy!

Nutrition Facts: (dipping sauces not included)

Amount Per Serving - Calories 270; Total Fat 15g; Total Carbohydrate 34g; Dietary Fiber 9g; Protein 9g; Calcium 3g.

Thai Style Peanut Dipping Sauce
Source: Unknown
Serves: 8, Yield: 1 cup


4 tablespoons peanut butter
2 tablespoons salad oil
4 tablespoons soy sauce
4 tablespoons granulated sugar
4 tablespoons distilled vinegar
1 teaspoon toasted sesame oil
2 teaspoons hot chili sauce, Sriracha
1/8 teaspoon ground coriander


Combine ingredients in bowl. Mix well with whisk. Serve over rice, hot or cold noodles, pot stickers or as a spring roll dipping sauce.

Nutrition Facts:
Amount Per Serving - Calories 113.1; Calories from Fat 71; Total Fat 7.9g; Saturated Fat 1.3g; Cholesterol 0.0mg; Sugars 7.2 g; Sodium 570.2mg; Total Carbohydrate 8.4g; Dietary Fiber 0.5g; Sugars 7.2 g; Protein 2.9g.

Linking to :
My Turn for Us: Freedom Fridays
Carole's Chatter; Food on Fridays: Sauces

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