Thai Spring Rolls Yields 6 Large Spring Rolls Made from rice flour and precooked, rice papers are the key to spring rolls. This recipe calls for a few traditional ingredients — basil leaves and peanuts — plus a few innovative ones.

Prep Time: 45 minutes
Cooking Time: 30 minutes


1/2 cup arame seaweed, rinsed well


1 to 2 tablespoons roasted peanuts, finely chopped


2 scallions, cut in half then thinly sliced into long slivers


1 bunch basil, washed and stems discarded


6 large rice papers


2 tablespoons tamari


2 tablespoons water


1 teaspoon ginger juice


1 teaspoon rice syrup

1. Using a large soup pot, boil squash whole for 30 minutes or until skin can be easily pierced with a fork; set aside to cool. Cut the squash in half and discard the seeds. Use a fork to scrape out strands and place in a bowl.

2. Place the arame, peanuts, scallions and basil leaves in separate small bowls.

3. In a large flat pan, soak one rice paper in very hot water for 30 seconds or until soft. Remove to a clean kitchen towel. Place 3 to 4 basil leaves across bottom third of rice paper, leaving 1 inch of free space on either side. Cover with 3 to 4 tablespoons squash, 1 to 2 teaspoons arame, 1 teaspoon peanuts and several scallion slivers. Fold the bottom of the paper up, then the sides. Roll to create a tight cylinder, inserting a few more basil leaves after the first roll.

4. Cut each roll in half. Serve immediately on crisp lettuce leaves with Spicy Soy Dipping Sauce. Or, cover with a damp towel and store in a sealed plastic bag in the refrigerator for up to 6 hours.