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Veggie Spring Rolls with tamarind dipping sauce Recipe

   
 

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     Veggie Spring Rolls with tamarind dipping sauce

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1/2 each red, orange and yellow pepper, sliced into the thinnest strips you can
1 cup grated papaya (if you can find it), otherwise carrots will do just fine
1/2 cup grated beet, peeled first
1/2 cup bean sprouts
3 limes, juiced
2 tbsp fish sauce (available at Thai markets)
A handful chopped mint
1 packet of medium size Thai spring roll wrappers, available in all Thai and Viet Market
A pan of simmering water
 
A bunch of shiso (available at Thai markets), otherwise fresh basil also works

Instructions
lightly combine top 7 ingredients in a mixing bowl. How does it taste? A little swirl of olive oil for richness? Adjust as necessary.
Dip the spring roll wrappers in the hot water until just barely soft, and lay out on a wet cutting board. Fill with the veggies, tuck in the edges, and roll! At the last roll, tuck in a shiso or basil leaf for pretty color and flavor.
You can serve with a light dipping sauce by combining 2 tablespoons of tamarind concentrate (available in Indian markets) or pomegranate concentrate with a cup of water and heat, perhaps with a teaspoon of cornstarch to thicken. If you like peanut and coconut sauce, how about trying that?


Originally Submitted
4/8/2010





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