Thai rolls recipe

These are a balanced snack of protein, carbs, and vegetables rolled into the perfect size for little hands

Serves 8

Ingredients

  • 1 tbsp vegetable oil
  • 50 g finely chopped onion
  • 1 tsp minced garlic
  • 235 ml chicken broth or coconut milk
  • 2 tbsp cornstarch or tapioca starch
  • ½ tsp curry paste
  • 330g Thai rice or wild rice, cooked
  • 30g sunflower or pumpkin seeds
  • 8 rice paper wrappers
  • 60g each carrots and snow peas, cut into thin strips

METHOD

How to make Thai rolls

1. Heat oil in a small saucepan and cook onion and garlic for 3 minutes.

2. In a small bowl whisk broth, cornstarch, and curry paste. Stir into hot onion mixture. Cook and stir until thickened, about 5 minutes. Set 160 ml sauce aside. Combine rice, seeds, and remaining onion sauce in a large bowl.

3. Dip each rice paper in warm water and place between paper towels. Let stand for 10 minutes, set aside.

4. Steam veggies for 2 minutes.

5. To assemble each roll, take 1 rice paper and fill with 2 tablespoons of rice mixture. Place some carrot and snow pea strips over rice. Fold rice paper over on each side, rolling up as you would a burrito. Repeat with remaining rice papers and filling.

6. In a steamer, place rolls seam-side down and steam for 5 minutes. Serve with reserved dipping sauce.

© Leslie Hammond and Lynee Marie Rominger from The Allergy-Free Cookbook for Kids
Buy the book online

Comments

Average rating: 4/5
(click to rate)

How to prepare peppers

Gordon Ramsay shows you the best way to prepare peppers in this how to video.

How to make hummus

Make beautifully textured and flavoured hummus with this how to video.

Friday 02 July 2010
Skip Channel4 main Navigation

Channel 4 © 2014. We have updated our terms and conditions and privacy policy. Please ensure you read both documents before using our Digital Products and Services.