Thai-Inspired Spring Rolls with Spicy Coconut Dipping Sauce

Need a dish to bring to a party? Having people over who like their snacks a bit exotic? Try these Thai-inspired spring rolls! Served with a spicy coconut dipping sauce, these rolls are sweet, spicy, and savory with a bit of crunch. If you can find fresh water chestnuts, do use these instead of canned - the canned ones are nice and crunchy, but the fresh ones have a better texture and a sweet, almost vanilla-like flavor.


Thai-Inspired Spring Rolls

1 10-oz. can chunk chicken in water, drained and finely chopped
8 fresh water chestnuts, peeled and minced
2 t. Thai red curry paste
1 t. soy sauce
1/2 t. toasted sesame oil
1/2 t. fish sauce
1/4 c. coconut cream (the thicker stuff at the top of a can of coconut milk)
2 t. grated fresh ginger
1 small clove garlic, grated
1 T. finely minced fresh lemongrass
4 shiitake mushrooms, minced
1-2 sprigs parsley, minced
spring roll skins
　
In a mixing bowl, combine all ingredients except for the spring roll skins. Stir until the mixture is well-blended.

Place a spring roll skin in a baking dish filled with warm water. Swish it about until it softens to the consistency of a wet washcloth, then let the water drip off. Lay the skin on a kitchen towel and gently pat dry. In the center of the spring roll skin, place about two tablespoons of the filling mixture in a log shape. Now, fold the bottom over the filling mixture, as shown in the first of the photos below. Next, fold the left side directly overtop of the filling, and then repeat with the right side. Finally, roll the filling over the exposed edge until a fat cigar-shaped roll is formed.

Repeat these steps until all the filling has been used. Serve on a decorative platter or plate with Spicy Coconut Dipping Sauce.
　


Spicy Coconut Dipping Sauce

1 cup coconut milk
2 t. Thai red curry paste
1 T. soy sauce
1-2 t. toasted sesame oil
1-2 t. fish sauce
1 t. rice vinegar
Hot chili oil (optional)

Combine all ingredients in a small bowl, stirring until the curry paste is blended. Serve with Thai-inspired spring rolls. If you have leftover dip, it makes a great sauce for cold rice noodles.