Spring Rolls with Coconut Curry Dipping Sauce
Ye Olde Stir-fry
We have an excess of rice paper wrappers hiding in the top of the pantry, so we decided to make spring rolls with them. They were stuffed with the usual suspects (carrot, bean threads, red bell pepper, napa cabbage) and a little diced jalapeno to give it a kick.
Because the rice paper is so delicate after soaking and can tear easily, we chilled them in the fridge for 30 minutes after stuffing them. This firms them back up and makes them easier to handle.
Normally at this point, if you were making the regular sporing rolls with the firmer wrapper, you would deep-fry them. Let's just say from past experience that isn't the best idea and leave it at that. ;)
We cooked them (seam side down to start) in a hot wok with a thin layer of canola oil until crispy on all sides. Be careful turning them over, as they can still rip pretty easily. To plate, the rolls were sliced on the bias and topped with thai basil.
The sauce was half a can of coconut milk, as much red curry paste as you like, a splash of lime and tamari. I realize that's not an exact recipe, but it's the kind of thing you don't measure, you keep tasting until you like it...