Thailand is a hot place, one where the heat of summer feels like it will melt the shirt off your back. I have been to Thailand a few times and once during the heat of august. There is nothing that can make you feel cool in this kind of tropical heat, not even a cold soda or beer, as it just fools you into thinking you actually cooler. The spiciness of Thai cuisine actually helps cool you down, by opening up your skins pours and let your skin breathe (well…sweat) until you cool off a bit. I can tell you that it takes a while to get used to the heat and anything you can do to help the process is well worth your wild.

One of my favorite foods during the heat of a Thailand summer has to be the venerable spring or salad roll. With it’s mix of crispy greens, cool poached shrimp, fresh mint and crispy vegetables this is one for the books. Dip it into some Thai peanut sauce and you have not only found the one thing that could possibly make you feel cooler, but it will also get you through to your next Thai iced tea, crushed ice and all.

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Thai Spring rolls

Printable version of this Thai Springs rolls recipe (word doc)

Yield: 8 rolls.

Ingredients:

1 ea    cucumber, seeded & juilenned

1 ea    head romaine lettuce, washed and leaves torn

2 ea    carrots, peeled and shredded

1 bu    cilantro

1 bu    mint, leaves picked

½ pk   thin rice noodle, cooked and cooled

16 ea  16-20 shrimp, cooked and split

1 pk    rice paper rounds

small skillet with warm water

clean cloth napkin

Instructions:

1.     Dip 2 rice paper rounds into the warm water and place on the napkin.

2.     Lay 1 to 2 pieces of the lettuce down and then stack the rest of the ingredients on top.

3.     Roll up half way like a burrito and then place the shrimp on the paper and finish the roll.

4.     Wrap in saran wrap (to store). 

To serve

Unwrap, cut in half and serve with Thai peanut sauce.

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