Miang Kum Rolls - Thai appetizer
from FatFree Vegan KitchenHome
Miang Kum Rolls
by SusanV on March 18, 2006
(makes 8 rolls)
Before you begin: Dry toast 1/2 cup of unsweetened shredded dried coconut
in a
skillet over medium-high heat. Cook and stir constantly until it is mostly
browned, and remove it to a plate to cool. You'll use half of it in the
sauce,
and half as one of the fillings.
Sauce:
1/4 cup toasted coconut
1 tablespoon peeled and coarsely chopped ginger
1 tablespoon chopped green onion (shallots may also be used)
1 teaspoon light-colored miso
1/2 cup vegetable broth
1/4 cup dark vegan sugar (palm sugar, if available, but turbinado or
demerara
works well)
1/4 teaspoon tamarind concentrate (or 1/8 cup tamarind liquid)
1 teaspoon soy sauce
Fillings:
1/4 cup toasted coconut
1-2 tablespoons chopped, peeled ginger
2 tablespoons chopped limes, including peel
1-2 tablespoons chopped chili peppers (I used jalapeño)
1/2 cup peanuts, toasted and chopped (may use crushed dry-roasted peanuts)
baby spinach leaves, as needed
8 rice paper wrappers (these are dried sheets found in Asian markets)
Blend all sauce ingredients in a blender until smooth and set aside. Have
your
filling ingredients assembled before you start making the rolls.
Prepare a pot of warm water large enough to hold the spring roll wrappers.
Place
2 wrappers into the water. Wait a minute or two until they are soft, and
then
remove them to a clean towel, being careful not to tear the wrapper. Place
one
wrapper on a plate or other work surface. Place a layer of spinach leaves
in a
horizontal line just below the center of the wrapper; top them with the
fillings
of your choice, and then cover the fillings with another layer of spinach
leaves. Fold the bottom of the wrapper up over the filling, then fold each
side
toward the center. Roll from the bottom to the top of each roll, as
tightly as
you can without ripping the wrapper. If you do rip it, just keep rolling:
small
rips shouldn't affect the finished roll.
Start soaking two more wrappers as you begin work on the second roll.
Repeat
until completed, covering the finished rolls with a moist towel to prevent
drying out. Serve at once with the dipping sauce.
As I said, the dipping sauce is not to be missed. It is based on a recipe
in
Nancie McDermott's Real Vegetarian Thai, though her recipe cooks the sauce
and
uses twice as much sugar. I may try it that way some day, but for now,
this is
my new found favorite dipping sauce.
Kid-Friendly Tip: E. loved these, but I had to leave out all of the "spicy"
fillings; what was left was spinach leaves, peanuts, and coconut. But at
least
she was eating raw spinach!
In Vino Veritas,
*´¨) Janis Abbe
. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
(¸.·´ (¸.*´ ¸.·´ `·-* *
Oenaphile, Logophile, Ailurophile, Bibliophile
"Great spirits have always encountered violent opposition from mediocre
minds." ~Albert Einstein
"A man hears what he wants to hear and disregards the rest." ~Paul Simon
"I'd rather laugh with the sinners than cry with the saints; the sinners
are much more fun." ~ Billy Joel
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