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!

One Comment

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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