Years ago in southern California, at ocean-side Montage Resort, I ordered the same thing for six lunches in a row—Thai summer roll with dipping sauce. It was a knockout, and now we can tell you how to make delicious ones at home. We can tell you how thanks to a respected chef, Gale Gand, author of Gale Gand’s Lunch! As Gale told us, she learned from a Thai woman who was making them as fast as she could manage for thousands of hungry fans at the Lollapalooza music festival.
In this authentic Thai recipe, thin sheets of rice paper are stuffed burrito style with vegetables and shredded chicken that has been tossed in sesame oil, soy sauce, lime juice, and a touch of honey. The chili-garlic dipping sauce served alongside is now available in almost any major supermarket.
In some circles these are rolled about the thickness of a fat cigar… I make mine twice that. (Just try not to rip the delicate and moist rice papers.)
Trust me, this is the way to get the non-vegetable eater to enjoy vegetables as never before.