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Make Your Own Takeout: Thai Spring Rolls

Ordering takeout can be fun and convenient, but from a caloric perspective, it can be any dieter’s nightmare. To lessen the calorie blow that most take-out food delivers, opt to make your own at home.

While some dishes, like vegetables and stir-fry, can be easy to make on your own, some won’t compare to the restaurant-quality versions you know and love.

If you’re a fan of Thai spring rolls, you’ll love these tips from our friend Lynn who blogs at The Actor’s Diet.

Prep your fillings: Lynn recommends a mixture of tofu and shredded vegetables with fresh herbs, such as basil and mint. If you have different taste preferences, you can get creative here.

Use rice paper: Fill a shallow bowl with warm water (just not so hot that you can’t dip your hands into it). Open a package of rice paper wrappers and dip one into the water.  After about 20 seconds, it will get soft and pliable.

Tuck and roll: Place the now-clear wrapper onto a plate and put the fillings in the middle. Tuck in both sides of the wrapper over the fillings. Fold the bottom over the fillings/tucked sides and roll up, just like a burrito.

Make dipping sauce: Now that you have your roll, think about your dipping sauce. Lynn suggests a combination of 1/4 cup soy, 1/8 cup rice wine vinegar, 1 Tbsp mirin, and a few dashes of sesame oil.

December 14th, 2010

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