I first discovered garden rolls and Thai cuisine several years ago during a road trip to Toronto. I also discovered that there were mice in the restaurant that we were eating at. It is never good when the cook comes out of the kitchen with a mousetrap in his/her hand. Since then I've found a new favourite Thai restaurant and I started making my own garden rolls.
The ingredients list is really flexible. Use your favourite vegetables and fresh herbs. You might consider using green onions, green or yellow beans, tofu, chick'n, tempeh, etc. The serving size of this recipe is also very flexible depending on the variety and quantity of vegetables selected.
mango thinly sliced
avocado thinly sliced
lettuce (I prefer romaine)
mint finely chopped
cilantro finely chopped
red, yellow and orange pepper thinly sliced
snow peas in pods thinly sliced
garlic scapes thinly sliced (only the curly part)
Begin by thinly slicing all of your vegetables: mango, avocado, peppers, garlic scapes, etc.
Next, cut the 'rib' out of your romaine leaves. This will make it much easier to roll your garden rolls. In each leaf place a selection of your favourite vegetables/herbs. Resist the urge to overfill otherwise rolling them up will be a nightmare and you'll have to eat the flops (and that would be awful). Wrap the vegetables as tightly as you can in a romaine leaf.
Place rice paper in very warm water (I continue to add boiled water as I make the garden rolls) for approximately 15 seconds. When it is soft lay it down flat on a dishtowel.
Place romaine leaf in the centre of the rice paper. Fold bottom of rice wrap over vegetables. Then fold over right side (or left) and turn over until the vegetables are well wrapped. Fold the open top over until it is closed.
|fold and roll|
|ready to be cut in half|
Cut garden rolls in half.
Serve with peanut sauce.
|garden rolls and peanut sauce in terrible lighting|
This recipe originally started as k.d lang's Indonesian salad with spicy dressing. It is worth checking out in The Compassionate Cook or "Please Don't Eat the Animals!" A Vegetarian Cookbook.
1/4 C + 1 TBSP crunchy just peanuts peanut butter
4 cloves of local garlic
4 Tbsp fresh lime juice
1 Tbsp maple syrup (not table syrup)
1 Tbsp soya sauce (I like kikkoman)
2 tsp tamari (www.pristinegourmet.com)
2 Tbsp water
Pinch chipotle chili powder
Combine everything in blender until desired consistency is reached. If you aren't mad about lime juice substitute light coconut milk for some or all of the lime juice.