Get Your Roll On
GET THAT SUMMER ROLL TO GO!
I have ordered this delish dish a million times over and I bet you do too at your favorite Vietnamese or Thai restaurant.
And then one day I thought I bet I could make them my damn self!
It’s super refreshing and an added bonus they truly travel well. The perfect to-go meal. I have taken this yummy dish on my almost all my flights that stretch the Pacific, which for me is every flight..lol
I highly recommend taking these bebes on your next trip instead of filling up on salty plane food or greasy airport food.. Save it for the actual restaurant on your vacay or for a cocktail.
Gather your ingredients according to how many you’ll make.
Ingredients:
Spring Roll Rice Paper
2 pc of boneless skinless chicken thighs (option for tofu or shrimp or no protein totally up to you)
Shredded carrots
Shredded beets
Cilantro
Thai basil
Mint
Avocado
either or are acceptable to use..
All of these ingredients are clearly interchangeable.
When I’m too lazy to prep my own veggies, or even my own protein, I just go to Whole Foods, or Down to Earth and grab portions from the salad bar, I usually just bake my own chicken, but again, meat is optional and it’s really truly preference.
What you’ll need:
Large Frying Pan
Cutting board
Disclaimer: I also know I can make my own Peanut Sauce but my local health food store aka Down to Earth has sides of pre-made so I just grab that!
Thai sweet chili sauce is also available at most grocery stores.
Directions:
To make your own chicken:
I tenderize 2 pcs of boneless skinless thighs, slather on olive oil and liberally add salt and pepper. I set my over to 350 and bake for 30mins. ( Other seasoning options: literally anything you have.. Everything Seasoning from Traders, Italian seasoning is delish as well..)
It’s a good idea to have everything you want to fill your rolls right in front of you, set up around your cutting board, creating easy access when you get your roll on.
Simmer water in a large frying pan, I’d say about 2 inches deep. Have the water lukewarm.
Dip the rice paper in the pan of water. Don’t dip it in too long - preferably 5 seconds - the paper should come out still a bit stiff - that is ok! We don’t want the paper to be too soft or it’ll break while rolling.
Lay the paper flat on the cutting board.
To help an easier rolling experience I’d recommend damping the board prior or you can dip a spoon in the water to moisten the paper as well.
I place my mint, thai basil, cilantro, and avocado in first, each the mint and basil add so much flavor that you want it wrapped around each bite, placing on the bottom allows this taste to happen, and the avocado can get messy or mushy so its also best on the outside of this little blanky.
Next I put a pinch of each filling, depending on how much of a variety you got going on.. Then the meat last.
Now roll like you’re rolling a burrito.
its okay if it tears ever so slightly
Tuck everything in and fold each side in before you fully roll. At this point the rice paper should be softer. To avoid tears in your roll, I recommend rolling fast and carefully. If the rice paper sits too long, it will be too soft and more prone to tears.
Now look, the first go is not going to be easy okay, you will finally get the hang of it probably by the 3rd or 4th, or maybe you will be a profesh right away.. Lol either way I wish you nothing but luck on your journey.
