Thai spring roll

Hello dear readers! Today I’m on blogging spree. I’m digging my folders to find the pictures which I missed sharing the recipes in the space. And there are many to share. Before the picture gets buried deep inside I want to share the recipe’s to the earliest. Thai spring roll is also called as fresh Vietnamese spring roll. I hadn’t shared the recipe because I had not liked the pictures then. But today I thought I will share it and replace the pictures when I take good one’s again. I learn’t to make this from my sister Durga Nayak some years back and have made it countless times since then. This is our favourite at home and very simple to make. I can eat this any number and most importantly healthy too and even help my teeth health but I also visit an ortho dentist every 6 months for this. I have made the vegetarian version but you may make filling of your choice.

Recipe credit : Durga Nayak

Ingredients:

Rice sheets – 1 pack

Cucumber – 1 shredded thinly

Carrot -1 shredded thinly

Boiled rice noodles – 1 cup

Capsicum – shredded thinly

Peanut butter – 1 tbsp

Sugar – pinch

Chilly flakes – 2 pinches

Cold water – 1 bowl, to dip the rice sheets

Kitchen towel- 1 , damp

Method:

1. Mix all the vegetables  and rice noodles together.
2. Add salt to taste, peanut butter, pinch of sugar and chilly flakes.
3. You may add seasonings of your choice .
4. Take 1 rice sheet, dip it in cold water  for few seconds until it turns soft.
5. Transfer it on a kitchen towel.
6. Arrange the vegetable mix.
7. Roll the sheet.
8. Refrigerate and serve it with thai chilly sauce.