RECIPES

Thai Seafood Salad Rolls

6 large Thai rice spring roll wrappers
2 cups Reser’s Seafood Salad
2 carrots, peeled and cut into thin matchstick size
1 English cucumber, cut into thin matchstick size
2 cups shredded red cabbage (about ¼ small cabbage)
1 small bunch cilantro, washed and separated into sprigs

Prepare all ingredients, ready to assemble. Lay each wrapper in warm water briefly to cover, and place on wet kitchen cloth. Arrange layers of ingredients in a long pile across the front of the wrapper in front of you, leaving room on 3 sides of about 2 inches. Finish layering with a few sprigs of cilantro. Roll front edge over pile and tuck in sides as you go, rolling up burrito style. Keep rolls covered with a damp paper towel while you finish rolling all wrappers. Serve with dipping sauce below.

Makes 6 spring rolls.

Asian dipping sauce:

1 cup Asian sweet chile sauce
1 T. fresh lemon juice
1 T. Asian fish sauce
1 t. brown sugar
1 t. freshly grated ginger root
1 T. chopped fresh cilantro

Mix all ingredients thoroughly. Chill.