Comments on: Pad Thai with crispy tofu and fried GF spring rolls

By: Ginger

Ginger — Tue, 26 Feb 2008 22:25:07 +0000

Carrie,
I get mine at any asian market. If you have one, ask someone for help, it took me a while to figure out where they were. Or, walk into a Thai restaurant and ask them where they buy theirs and maybe you could buy some off of them!
Good luck! They are worth it!
Ginger

By: carrie

carrie — Mon, 25 Feb 2008 18:44:40 +0000

i wish I could find somewhere that sold rice wrappers around here. I cannot find them (that aren’t made with wheat too!) Those look SO good!!

By: celticjig1

celticjig1 — Thu, 21 Feb 2008 21:08:24 +0000

Sally,
No egg! I once used an egg wash to soften up the rice papers, but once they are fried, we couldn’t tell the difference - except that it made it more yellow! It is a lot more work to brush with egg wash than to dip in water. I have never put egg in the spring roll stuffing. The pork fat binds well enough. Let me know how they work for you! To avoid soy you could just dip them in a Vietnamese sauce, nuoc cham, which is fish sauce, lime juice, sugar, chiles and carrots - I of course like green and add chopped cilantro too!
Ginger

By: Sally Parrott Ashbrook

Sally Parrott Ashbrook — Thu, 21 Feb 2008 19:50:12 +0000

They don’t require egg? I totally need to make these!

By: celticjig1

celticjig1 — Wed, 20 Feb 2008 15:55:20 +0000

Jenna,
You will love these, once they are made, they are quick and easy and so tasty!
Ginger

By: Jenna

Jenna — Wed, 20 Feb 2008 06:42:00 +0000

Perfect timing! I am in the process this week of trying to get batches of homemade “fast food” made and flash frozen in my efforts to get rid of the junk food in my husband and I’s life. These look great… the perfect compliment to the potstickers already in my freezer.