Appetizer > Asian > Thai

Nam Khaeng Sai Spring Rolls Recipe

Ingredients with Measurements:
- 12 spring roll wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded lettuce
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup chopped roasted peanuts
- 1/4 cup Nam Khaeng Sai sauce (recipe below)

Nam Khaeng Sai Sauce:
- 1/4 cup tamarind paste
- 1/4 cup palm sugar
- 1/4 cup fish sauce
- 2 cloves garlic, minced
- 2 Thai chilies, minced

Special Equipment Needed:
- Large bowl
- Small saucepan
- Cutting board
- Knife
- Spring roll wrappers
- Damp paper towels

Step-by-Step Instructions:

1. In a small saucepan, combine tamarind paste, palm sugar, fish sauce, garlic, and Thai chilies. Cook over low heat, stirring occasionally, until the sugar has dissolved and the sauce has thickened. Remove from heat and let cool.

2. In a large bowl, combine cooked vermicelli noodles, shredded lettuce, bean sprouts, shredded carrots, sliced cucumber, fresh mint, cilantro, basil, and chopped roasted peanuts. Toss to combine.

3. To assemble the spring rolls, fill a large shallow dish with warm water. Dip a spring roll wrapper into the water for a few seconds until it softens. Place the wrapper on a damp paper towel.

4. Add a few tablespoons of the filling to the center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly to enclose the filling.

5. Repeat with the remaining spring roll wrappers and filling.

6. Serve the spring rolls with the Nam Khaeng Sai sauce for dipping.


- Time:
Preparation Time: 30 minutes
- Cooking Time: 10 minutes
Temperature:
- N/A
Serving size:
- Makes 12 spring rolls

Nutritional information:
- Calories: 120
- Fat: 2g
- Carbohydrates: 23g
- Protein: 3g
- Fiber: 2g

Substitutions for ingredients:
- Shredded lettuce can be substituted with cabbage or kale.
- Bean sprouts can be substituted with sliced bell peppers or jicama.
- Shredded carrots can be substituted with grated zucchini or sweet potato.
- Roasted peanuts can be substituted with cashews or almonds.

Variations:
- Add cooked shrimp, chicken, or tofu to the filling for added protein.
- Substitute the Nam Khaeng Sai sauce with peanut sauce or sweet chili sauce.

Tips and Tricks:
- Make sure the spring roll wrappers are completely softened before filling to prevent tearing.
- Use a damp paper towel to keep the spring roll wrappers from drying out.
- Serve the spring rolls immediately after assembling to prevent them from becoming soggy.

Storage Instructions:
- Spring rolls can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions:
- Spring rolls are best served cold and should not be reheated.

Presentation Ideas:
- Arrange the spring rolls on a platter with the Nam Khaeng Sai sauce in a small bowl for dipping.

Garnishes:
- Garnish with additional chopped fresh herbs and chopped roasted peanuts.

Pairings:
- Serve with a side of steamed rice or a Thai salad.

Suggested Side Dishes:
- Thai cucumber salad
- Tom Yum soup
- Pad Thai

Troubleshooting Advice:
- If the spring roll wrappers are tearing, make sure they are completely softened before filling and use a gentle touch when rolling.

Food Safety Advice:
- Make sure all ingredients are fresh and properly stored.
- Wash all produce before using.

Food History:
- Spring rolls originated in China and were later introduced to Southeast Asia.

Flavor Profiles:
- Nam Khaeng Sai sauce is sweet, sour, and spicy.
- The filling is fresh and crunchy with a variety of herbs and vegetables.

Serving Suggestions:
- Serve as an appetizer or light meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Savory, Tangy, Spicy, Herbal, Aromatic