16 - 20 Small Spring Rolls
Pad Thai Rolls
- 1/2 packet kelp noodles (I use Sea Tangle brand)
- 6 tbsp tamari
- 1/2 tsp toasted sesame oil
- 1 tbsp grated fresh lemon grass
- 4 large heads bok choy
- 1 medium carrot
- 1 telegraph cucumber
- 1 ripe papaya
- 2 cups bean sprouts
- handful fresh mint, roughly torn or chopped
- handful fresh coriander, roughly torn or chopped
- handful Thai basil, roughly torn or chopped
- handful fresh chives
- 1/2 cup cashews, roughly chopped
- 3 tbsp raw almond butter or 1/4 cup almonds (soaked 12 hours)
- 1/4 cup cashews (soaked 2 hours)
- 1 tbsp chopped fresh ginger
- 1 clove garlic, crushed and chopped
- 1 kaffir lime leaf
- 1 Thai red chilli, seeds removed and finely chopped (or 1-2 tsp dried red chili flakes, depending on how hot they are)
- 1½ tbsp tamari
- 4 tbsp lemon or lime juice
- 1 tbsp brown rice vinegar
- 2 tbsp coconut sugar or 1 medjool date
- 1/4-1/2 cup water
- pinch salt
- 2 tbsp tamarind water (optional)
This dish has a few components that you need to prepare ahead, but once they’re made they’ll store in the fridge for a few days and the rest of the dish is simple to put together.
The dipping sauce is deliciously moreish and can also be used as a dressing for a creamy Thai slaw.
I usually account for 3-4 spring rolls per portion with dipping sauce on the side as a small lunch or entrée, but they make a fantastic party finger food as well – who doesn’t love a summer roll!
Wash the kelp noodles well in a sieve. Mix with the tamari and leave to marinate for 30 minutes until they become soft. Strain off some of the tamari, then add the sesame oil and grated lemongrass to the noodles, lightly toss and set aside.
Cut the very end off the base of each bok choy head and separate all the leaves – you will only use the larger outer leaves that are able to be rolled, some of the inner ones will be too small. Place the leaves you are using in a bowl. Cover with hot water until the leaves become pliable, then submerge immediately in ice water. You don’t want to cook them so work quickly – they should still be a vibrant green colour, that’s where all the goodness and flavour is so don’t leave them in the hot water for long.
Prepare the vegetables by julienning the carrots and cucumber finely on a mandolin. To prepare the papaya, remove the outer skin with a sharp knife, then cut in half. Remove the seeds with a spoon, then cut flesh into batons around 1cm x 8cm. You may have some extra papaya left over, save it for breakfast or snack away while you’re cooking.
To assemble, lay out the bok choy leaves so that the base is closest to you and the inside of the leaf is facing up. Place a small amount of the carrot, cucumber and bean sprouts at the top of the base portion of the bok choy leaf. Add approx. 1 tbsp of kelp noodles and a papaya baton, along with a couple of leaves of each herb and a sprinkle of chopped cashews. Roll the base part of the bok choy leaf over the filling, tuck it into the rest of the leaf and roll it up tightly.
For the soaked nuts you will need to rinse well before using in a sieve.
In a blender, combine almond butter or soaked almonds with cashews and the rest of the ingredients and blend well. You may need to add more water (being careful to add a little at a time) you want a consistency that is similar to mayonnaise, make sure it is not to runny or the flavours will be watered down.
The dipping sauce will store in the fridge for 4-5 days.
Use up any leftover dipping sauce tossed through some noodles or poured over a simple salad for a burst of flavor.
Wine match, 2015 Waipara Hills Waipara Valley Riesling
With bold flavours and richness, this Riesling is a winner this season.
The vibrant flavours of fresh herb and lemongrass will match beautifully with the citrus pith and fruit characters in this elegant Riesling.