ปู ม้วน ฤดูใบไม้ผลิ (Crab Springroll)

Welcome

June is finally here! Since this month is overly hectic (our wedding is on the 26th) we wanted to share with you one of our favorite simple & light dishes: the infamous spring roll. Almost every weekend in Thailand, we would travel to the local mall to stock up on food and snacks at the grocery store, and before we left, we'd purchase a batch of fresh spring rolls. They always, always hit the spot, and we are extremely excited to share them with you!

Cost and Ingredients:

 

Total Cost: Under $12 (Spring roll "skins" are the most expensive part)

Serving Size: Depends on # of spring rolls you would like to make!

Ingredients (Main Dish):

  • Spring roll "skins"
  • Romane lettuce - Shredded
  • Carrot - Cut into thin 3" long strips
  • Cucumber - Cut into thin 3" long strips
  • Cilantro - Chopped

Ingredients (Dipping Sauce):

  • Ginger - 1/4 tsp
  • Oyster Sauce - 1/2 tbsp
  • Soy Sauce - 1 tbsp

Step 1 - Prep the veggies!

Before prepping the spring roll "skins", make sure that you carefully prep all of the veggies listed above to make cooking as easy as possible.

Step 2 - Wrap it up

Soak the "skins" in cool water until limp. Take the "skins" out of the water and lay it on a flat surface. Add the ingredients to the middle of the "skin", fold over each end and then roll up spring roll in the same way you would wrap a burrito. Wet the seam just a little and then press to close the spring roll.

Step 3 - Get saucey

Combine all of the sauce ingredients and enjoy! Simple, right?

Congrats! You have completed another lesson in our Thai cooking class! Questions, concerns or complaints? Reach out to us at kyle@kaojaicoffee.com.

Kyle Ducharme

I'm passionate about making a difference in the lives of those around me regardless of where I am in the world. Whether I am on the busy streets of Boston, building homes in Central Appalachia, or harvesting coffee abroad, I'm always looking for innovative ways to improve our lives and connect with those around us.