Warm Thai Fresh Rolls

Fry onion, galangal (or ginger), and garlic in oil.

Frying onion, galangal, and garlic

D.Schmidt

• 1 package dried round rice wraps (available at Asian grocers)
• 3 cloves garlic, chopped or minced
• 1 onion, sliced and chopped
• 1 peeled, thumb-size piece galangal (or ginger)
• 1 package of "beef" or "chicken" wheat gluten strips (or substitute approx. 1 1/2 cups beef or chicken strips if non-vegetarian)
• 1 head broccoli, cut into small florets
• 1 Thai eggplant (or 1/2 a Japanese eggplant), chopped into small slices or chunks
• 1 cup fresh basil, roughly chopped

• 1-2 Tbsp. black bean & garlic sauce (available at Asian grocers
• 1/2 tsp. dark soy sauce
• 2 tsp. light soy sauce
• 1 Tbsp. [vegetarian or regular] fish sauce
• 1 Tbsp. rice vinegar
• 3 Tbsp. water

First, place wok or large frying pan over medium-high heat. Add 2 Tbsp. oil (such as canola), then the onion, galangal or ginger, and garlic. Stir-fry 1 minute.

• Fry onion, galangal (or ginger), and garlic in oil.
• Add beef or wheat gluten and stir fry.
• Add vegetables and stir fry.
• Mix and add black bean sauce.
• Prepare rice wraps.
• Spooning on the Filling
• Continuing to Wrap
• Finish rolling the wrap.
• Make an Easy Dipping Sauce and Enjoy!