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Laotian Spring Rolls

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By azandersens

My sister-in-law Lithsa is the real deal. She was born in Laos, and migrated to the United States after living in a refugee camp in Thailand when she was about 12. I'm not sure if he would admit this, but I'm pretty sure it was her mad cooking skillz that sealed my brother's fate with her. I've tried many a spring roll in restaurants only to be severely disappointed after having hers. I finally was able to watch her closely and take notes to try to duplicate. She does it by taste, so the proportions can be altered to your liking.

Ingredients:
2 c. water
1 bullion cube
5 heaping T brown sugar
8 heaping T peanut butter
dash of fish sauce (optional - she likes "Lil Huong")
juice of 2 limes

cucumber
carrot
cilantro
fresh mint leaves
(Try using other veggies that you like.)

rice paper (about 12" in diameter)
large bowl of hottest tap water


Dipping Sauce:
Bring water and bullion cube to boiling. Reduce heat. Add brown sugar and peanut butter and fish sauce. Stir or whisk together until peanut butter and sugar are dissolved. Set aside. Add lime juice when cooled. May add cornstarch for added thickness.

Spring Rolls:
Grate cucumber (minus seeds) and carrot with a grater or mandolin slicer that has a Julienne tool. Wash cilantro and mint and put each vegetable in a separate bowl.

Dip one sheet of rice paper in water and turn until totally moistened. You don't want to over-saturate them; they will continue to soften as you work with them. Lie on a clean, flat surface. Lithsa's big wooden cutting board worked great.


Place small amount of cucumber, carrots, and herbs together (we did two mint leaves/roll), then start to roll like a burrito, rolling sides at an upward angle.


Then fold in sides and keep rolling
Cut at an angle and arrange on a platter.

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