The first key of making this dish is to take your time with rolling, since the tighter you roll them, the prettier and more stable the spring rolls turn out. I mentioned that the sriracha is optional, but I really don’t think so. Only omit it if you cannot stand spicy sauces – you could try using some cubed sweet mango instead, which I also really like to use in my spring rolls, if I have a high quality fruit at hand. (Which happens way too seldom here in Europe.) Overall I love making Thai Spring Rolls for their freshness and versatility. If you are not so much of a fish fan, you might prefer my minced meat and chili almond sauce version . Or just skip the meat and fish and use some tofu or more veggies for a vegetarian version of this dish. The opportunities are endless and I rarely end up making the same filling twice, since I mostly use what I have at hand.
Then again avocado and salmon is one of my favorite food pairings – you can ask everyone who has eaten Sushi with me before – and I love how the creaminess of the avocado counteracts the saltiness of the salmon in the spring roll. Though I usually use cucumber instead of zucchini, I kind of preferred the later this time, due to the special subtle creaminess it brings to the dish, especially when sliced very thinly. Which really is the second key when it comes to Thai spring rolls. Working with raw ingredients you want to avoid chewing your teeth out on thick, hard carrot sticks or create a very dominant zucchini flavor by slicing them too roughly. The flavors come together in a nice balance when every single ingredient is thin and the ratios of the vegetables are equal.
So here you go: that is pretty much all the wisdom I got on making Thai spring rolls. As fancy as they might look, they are actually an easy to prepare, cheap lunch or dinner option and also a great way to make children (or boyfriends, or adult brothers) eat vegetables.
Are you a fan of Thai food? Ever attempted to make your own Thai Spring Rolls? What are your favorite fillings?
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