Thai Salad Rolls, aka De-tox Food

Sunday, December 12, 2004

thai salad rollThese rolls have found a special place in my kitchen… they fit a very precise category of meal: clean food. By this, I mean, a proper lunch after having had cream puffs for breakfast (and that isn’t a euphemism, btw), or a meal that is a great way to get ones vegetables in when one is sick to death of salads. [Well actually, Sweets and I have been partying like we're a bunch of twenty-something year olds the last couple of nights, and we've realized we can't keep up! This is a great de-tox meal for such instances.]

thai salad rollThai Salad Rolls
The components for these rolls all depend on what you have on hand, or squirreled away in your fridge.

To assemble:

  • first make up sauce to spoon into them
  • get all the inside bits inline
  • then prep the wrappers and wrap

Ok, so maybe this is a bit fussy for de-tox food, but then again, I’m a fussy girl.

Sauce:Tyler Florence’s Tangy Sweet Chili Dipping Sauce
shake or whisk it all together:

  • 1/4 cup rice wine vinegar
  • 2 tablespoons fish sauce
  • 1/4 cup hot water
  • 2 tablespoons sugar
  • 1 lime, juiced
  • 1 teaspoon minced garlic
  • 1 teaspoon red chili paste, such as sambal

Insides: gather together your vegies and whatnots chopped into small bits or ribbons. Here’s a good masterlist to choose from. [I like my rolls to have one sweet component, with one crunchy thing, with one protein, and finally with vegies stuffed in there!]
Sweet Insides:

  • pomegranate seeds
  • mandarin orange slices
  • thinnly sliced bits of grapefruit

Crunchy Insides:

  • pistachios
  • jicama
  • salty peanuts
  • deep fried shallots, available in most Asian markets
  • deep fried garlic, available in most Asian markets

Protein Insides:

  • thinly sliced egg omlet
  • marinated tofu bits
  • smoked salmon
  • thinly sliced up steak
  • you know, what ever is around

Vegetable Insides:

  • shredded beets
  • shredded carrot
  • lettuce ribbons
  • bits of broccoli
  • green onions
  • or just pick up toppings from a salad bar

Extra Credit Insides:

  • avocado slices
  • cilantro sprigs
  • mint leaves

Wrappers: the wrappers to use [mine are called Spring Rolls Skin, BÁNH TRÁNG, and have a picture of a rose on the front] are made out of rice flour, are purchased dry, and soaked briefly [couple of seconds] in hot water to make them pliable for wrapping


  • take your pliable rice wrapper and place on a flat surface
  • place your insides down the middle, as you would a burrito, allowing room for rolling
  • drizzle a little of the dipping sauce or just lime juice on top of your insides, and season with salt
  • flap the top and bottom over the insides, and roll along the length, containing your goodies in the wrapper

And you’re on your way!


posted April 4th, 2005 at 6:20 pm

Hi Jocie, I’ve been enjoying your “food diary” while I’m sitting home sick. I’ve forgotten how “lost” I feel when I don’t feel good. Being bored with doing nothing but not having the energy or the interest to do anything. I want some pomegranit juice :)

Love you,

- MoM
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