Spring rolls are a favorite appetizer for many people. This is classic snack. In Thai language it’s called “poh pia tod”, originally its make with spring roll sheet, sprouts, noodles, cabbage and some non veg. I eat vegetarian version in many Thai Restaurant. Fresh colorful vegetable inside and thin crispy wrapper outside makes these rolls fun to eat. From 13th April songkran, traditional Thai New Year is started so I post this my second Thai songkran recipe.
Saturday, March 22, 2014
2 large gluten free wraps, or 4 lettuce wraps
2 C cooked chickpeas
1 tbsp arrowroot powder (optional)
3/4 cup your favorite BBQ sauce (I used Amazing Dad's Original BBQ sauce)
1/2 cup sweet onion, diced
1 tomato, diced
2-4 Tbsp vegan mayo (I used Soy-Free Vegenaise)
3 Tbsp whole berry cranberry sauce
*Added ingredients if preferred:
1 bag whole cranberries (12 ounces usually)
1/2 cup water
1/2 cup coconut sugar
1/4 tsp orange zest
1 tbsp arrowroot powder
Add the chickpeas and BBQ sauce to a pot or pan on the stove top and simmer for about 10 mins. Partway through the cooking time, add in your arrowroot powder if you're using it. You don't need it, I just like adding it in to make it thicker.
Meanwhile, put your cranberries, water, and coconut sugar in a pot and bring to a boil. Stir for a few minutes, then add in your arrowroot powder. Reduce to a simmer and keep it on the stove top for another 10-15 mins. Then add in your orange zest. Let cool
While your cranberry sauce is cooling, prep your veggies: lettuce, onion and tomato.
Warm your wraps over the stove top or in the microwave if you're using wraps.
Fill up the wrap as much as you can with all of your ingredients. Spread some veganaise on your wrap, about 2 tbsp of cranberry sauce, as much chickpeas as you can and toss your chopped veggies on top. Roll up and enjoy!