recipes:side_dish:cambodian_spring_rolls
Ingredients
- 1 package 1.75oz bean thread noodles, soaked in warm water 10-15 min and drained
- 2 cups grated carrots
- 1/2 cup minced onions
- 3/4 cup peanuts, roasted, coarsely ground
- 2 tbs sugar
- 1/2 tsp salt
- 1/4 cup cold water
- 2 tbsp all purpose flour
- 2 heads green or red leaf lettuce, washed and dried
- 1 cucumber, peeled, thinly sliced
- 2 cups bean sprouts
- 1 cup basil leaves
- 1 cup mint leaves
- 1-2 pkgs rice paper spring roll wrappers, pref triangles
- 4 cups veg oil for frying
dipping sauce (tuk trey)
- 3/4 cup water
- 3/4 cup sugar
- 1/3 cup fish sauce
- 1/4 cup white vinegar
- 2 tbsp fresh lime juice
- 2 garlic cloves minced
Sauce: make a syrup, cool, add remaining ingredients.
Method
- Chop noodles
- dry carrots
- combine with onions, 1/2 cup peanuts, sugar, salt
- use water and flour to make paste to seal spring rolls – cook over medium high heat for 2 minutes until thickened.
- lay our kitchen towel on work surface
- dip wrappers in warm water; lay on towel to soften 1-2 minutes
- with tip away, put mix in wrapper, fold up sides, fold back, roll, seal with flour paste.
- deep fry in 350 oil until GBD
Notes
from Elephant Walk / Carambola
recipes/side_dish/cambodian_spring_rolls.txt · Last modified: 2017/12/19 19:43 by admin