Lesson 3 is not actually a recipe as such. it’s a series of chopping vegetables in julienne style and rolling them up. But lets have some appreciation for it:
- You get a good practice of how to julienne!! Personally I find creating a whole handfull of the same-length-and-the-same- weight vegetables very satisfying!!
- Since the wraps are see-thorough you can let your artistic inner self take you over. Just chill and think about the colours and the presentation at the end.
- You’ve just eaten a raw vegan dish!! And it was very refreshing, pleasant and filling! Well done you! 🙂
[If you don’t know how to julienne here is a good video: ]
A couple of notes about the wraps:
- You can use wheat wraps instead of rice . The wheat wraps are not see-through and you can fry them if you wish to. I use rice wraps as I have cut down wheat from my diet.
- You really need to add some crunch in there. So fresh vegetables are must.
- Best vegetables to use are: bean sprouts (you can boil them for two mins so they be softer in flavour), carrots, spring onions, courgettes, lettuce and very fresh green beans)
- Although bell peppers are colourful and will make your wrap look better they are not typically used in Thai cooking. Thai people believe bell peppers don’t absorb spices well therefore they are not used in Thailand. ( So I was told!)
- If you are not vegetarian , feel free to add boiled prawns, or any meat left overs from your roast.
- You should add a herb inside wraps for aroma and flavour ( mint was our teacher’s choice).
- The wraps are made with no seasoning and they are dipped in a sauce of your choice before eating.
- In some cases a bit of vermicelli is added to each wrap ( but why not use it as a low carb meal of the week and leave the noodles out).
Thanks for looking and come back soon!