Thai Veggie Wrap with a delectable sauce:
A recipe I made outta nowhere in particular… I had got some ‘spring rolls skin’ lying around at home and I saw some fresh wrap recipes online… Though I was temped to try them out, I wasn’t really in the mood for raw food as such. So I decided to take the help of some oil, paprika and some thai chilli garlic paste to make an interesting filling, and some sauce to go with it…
Add shiitake mushrooms, carrots to make the wrap more fun… Fry the wrap if you like a crunchy exterior. I was also thinking of making some fresh buns with the potato & sauce as a filling… Some other time maybe…
What you will need:
Spring Roll Skin - 4 - I used 2 per roll since they were sooper delicate
Luke warm water to soak the spring rolls skin
For the filling:
Vermicelli roasted - 1/2 cup
Potato - 2 Cups - cut into small cubes
garlic - 2 pods - finely chopped
Paprika - 1/2 Tspn
Oil - 1 Tspn
Salt to taste
For the Sauce:
Onion - 1 Cup - chopped finely
Brown sugar - 2 Tspns
Thai Chili garlic paste - 1/2 Tspn
Soy Sauce - 2 Tspns
Vinegar - 1 Tspn
Oil - 1 Tspn
Heat some oil in a pan, add the potato and garlic and saute till the potato is well cooked. This takes about 10-15 minutes on medium heat. Add paprika and salt and mix well. Set aside to cool.
Heat some water in the microwave and add the vermicelli and microwave on high for 3 min. Check to see if the vermicelli is cooked and if not microwave for 1 more minute. Drain and keep aside to cool.
Heat oil in the pan and add the chopped onion and saute for about 3-4 mintes till it changes translucent. Then add the brown sugar and mix well. Add the vinegar and the soy sauce and bring to a boil… Let the mixture turn syrupy on low to medium heat and then the sauce is all ready!
Take some luke warm water in a big vessel and soak the spring roll skin for about 10 seconds. They are very very delicate so please handle them with care. The first one i tried nearly tore as I held it… So I decided to use 2 layers for a wrap. Place the sheet on a plate and start putting the potato, vermicelli evenly leaving enough place towards the circumference. For some extra flavour drizzle a bit of the sauce. Wrap it tightly and slice when you are ready to eat… Serve with the sauce on the side…
It’s a treat to the taste buds!