Every Wednesday evening I teach a hip prehab class at the gymnastics gym where I coach. Right after that class is over, I have to haul ass out to Lakewood to teach a yoga class. If I'm lucky, and if my students don't chit chat too much, I have about 15 spare minutes in between classes that I often use for eating dinner. Totally not ideal, I know, but teaching works up a serious appetite. Or maybe it's just that I always have an appetite...
Anyway there is a Vitamin Cottage right next door to the yoga studio, and most Wednesday evenings I end up stopping there on my way. They have these Thai spring rolls with plum sauce that I love, and so that has become my Wednesday night go-to.
As with every good food find, I can't help but wonder if I can make it myself. And can I make it better than the source I found it from? In this case, I firmly believe I blew Vitamin Cottage out of the water. Try for yourself...
Thai Spring Rolls with Plum Sauce
Makes: about 4 rolls
Time: about 30 minutes
For the wraps
- Rice Paper (I bought mine at Sprouts, Asian section)
- Protein (I used shrimp on mine. Chicken and tofu are also great options)
- Sliced veggies (I used carrot, cabbage, and red bell pepper. Other Asian-y veggies include bean sprouts, cucumber, lettuce, and snap peas)
For the Sauce:
- 5 Plums
- 2 Cloves garlic, minced
- 1 tsp Sriracha Sauce
- 1 Tbsp soy sauce
- 1Tbsp apple cider vinegar (or rice vinegar)
- 1/2 tsp ground ginger
Let's start with the sauce. Slice open the plums and remove the pits. Throw the plums with the other sauce ingredients into a blender or processor and blend until smooth. Pour mixture into a saucepan and simmer on medium heat for about 5 minutes. Remove from heat and set aside.
If you haven't already, prepare your meats and chop up your veggies. Once that's done, you're ready to assemble your wraps. So, about rice paper. I found that you need two sheets, otherwise they are too thin and fall apart. We don't want that. Two sheets at a time, soak them in warm water for about 5 seconds. They won't feel soft at first, but by the time to get your fillings in there, they will have soaked up more water and should be flexible enough to roll up.
Strategically place your fillings, making sure not to overfill. Fold the edges in and roll it up, just like you would a burrito. The rice paper should be pliable and sticky by now, and should hold together easily.
Dip, devour, and enjoy this fresh combination of spicy, sweet, and sour!