The innards of the Thai Winter Roll is a simple salad that I created years ago as a lil' node to the Raw Food Movement, Winter veggies and one of my favorite vegetable juice combinations: Beets, Ginger, Garlic, Orange, and sometimes carrots. I am also a huge fan of raw Sweet Potatoes-- often prefer them over carrot sticks.
To shred up my Raw Beets and Sweet Potatoes I use a food processor, but I have also used a simple handheld or box grater when making small batches. Feel free to make the Beet & Sweet Potato Slaw without the Rice Papers, as it is one of my favorite side dishes. I only decided to bundle up this slaw when I was asked to cater an event at Golden's Urban Escape Day Spa in January. These little guys were a smash hit!
Please let me know your experience with making these rolls.... and if you come up with any other creative ways to pack up a Thai Roll, please let me know too!
Sweet Potato & Beet Slaw
(aka... the "salad filling")
1 sweet potato, peeled
1 beet, peeled
1 orange, zest and juice
1 clove garlic, minced
1 inch ginger, grated/minced
3 tbls olive oil
1 tsp cumin
1 tsp coriander
1 tsp salt and pepper
½ cup cilantro, leaves picked from the stems & left whole
Shred the sweet potatoes and beets with a box grater or cut them into large chunks and grate in a food processor (quick & easy!). Make a dressing with the orange juice and zest, garlic, ginger, and whisk in the olive oil. Add the cumin, coriander, salt and pepper to your desired taste. Set aside to allow the flavors to meld. Add in the shredded vegetables. Toss until well coated.
To Make the Rolls, you will need:
1 package of Sping Rolls Skins- about 15-20 (found in the Asian Section of many grocery stores)
shallow bowl (big enough to hold the wrapper) full of warm water
2 dinner plates (if you have an assistant!)
After the salad is prepared, place a Rice Wrapper in the shallow bowl of warm water for about 2-6 seconds, until it becomes flexible. Lay the wrapper down on the dinner plate and place 2-5 pieces of the cilantro in the center. With a fork, scoop up about 1/2 cup of the salad filling-- the fork will allow excess dressing to drip off.
Next fold the two edges until they almost meet in the center.
Bring the bottom of the wrap up and tuck in the salad filling, tucking the edge insde. Continue to roll in the same direction, until the roll looks like.....
This-- Tada! You now have created a Thai Winter Roll
Please let me know if you have any other favorite variations on the Spring Roll!
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