- 12 Rice wrappers
- vegetables of your choice - cabbage, zucchini, mushrooms, green onions, bean sprouts, mango, carrots, green beans, snap peas, peppers, etc, all cut up into similar thin matchstick shapes.
- fresh basil and cilantro
- GFCFSF Dipping sauce - http://thaifood.about.com/od/thaicurrypasterecipes/r/Easy-Thai-Sweet-Chili-Sauce-Recipe.htm
If you want to use meat, marinate the meat in tamarind, minced garlic and minced ginger for 30 minutes, then grill and chop fine for the rolls.
Some people like all the veggies raw but I like to blanch some of the veggies, like the carrots and zucchini. Personal choice.
Working one at a time, soak one rice wrap in hot water for about 15 seconds until pliable. Place a wet tea towel in front of you. Lay the softened wrap on the towel and lay in a stack in the middle of the wrap your choice of ingredients. Roll up the bottom end, then each of the side ends, then roll tightly, but not so tight that you break the wrapper. Set aside and repeat.
If you want to fry them, heat 1-2 inches of peanut, safflower, sunflower or canola oil and drop 1-2 rolls in at a time, depending on the size of your pan. Fry until very lightly golden. Remove to a plate lined with paper towels.