By Lana Buseman
Thai food is one of my all-time favorite cuisines; I would probably eat it every day if I could. One of my family’s favorite Thai appetizers is spring rolls. They are full of veggies and come with a sweet and savory plum dipping sauce.
Today’s recipe is a DIY version of spring rolls and plum sauce. It’s a great vehicle for delivering veggies and a fun project to get your kids involved in.
Spring Roll Ingredients
1 package of rice paper
Carrots, cut into match sticks
Cucumbers, cut into match sticks
Optional: Add sautéed tofu or cooked rice noodles to your spring rolls to turn this snack into a tasty and healthy lunch!
To make the spring rolls, lay a sheet of rice paper on a plate and have your kids help pile in the veggies they want. Dip your finger in a little bit of water and wet the edges of the rice paper to help secure the roll. Have your kids roll their spring rolls up when they are ready to eat!
Plum Sauce Ingredients
4-5 plums, diced
2 cloves of garlic, minced
½ onion, diced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon dark brown sugar
Combine all ingredients in a pot over medium heat. Let ingredients cook down and begin to caramelize. Once the plums are very soft (they mush easily with a fork), remove the pot from the heat and allow to cool completely. Once the sauce has cooled, puree in a blender until smooth. Add water if your sauce seems too thick. Serve as a dipping sauce for your veggie spring rolls!