This is a pretty quick and simple recipe that Matt and I like to make. It's adapted from a Tiawanese cookbook, so enjoy!
Spring Rolls
Ingredients:
Cabbage (rolled and sliced)
carrots (grated)
mushrooms (finely chopped)
green onions
Chicken, pork, or shrimp
rice paper (tortilla-shaped rice sheets)
Directions:
This is very easy...simply cook your meat of choice and chop it into small pieces. Combine all the vegetables and green onions in a bowl. The rice aper needs to be soaked for about 10 seconds in order to soften, so find a pan with a lip or a deep plate and pour in some warm water. After swishing the rice paper around in the water, remove it and place on a separate plate to fill. Top it with the meat and vegetable like you would if it was a soft-shelled taco. Roll just like a tortilla, and let it sit for about a minute for the rice paper to dry. It's done!
Sauce: (If you want to try it!)
Soy sauce, rice vinegar, sesame seed oil, ginger
--I never really measure out the ingredients, so you can experiment and season to taste.
*Rice noodles are a good addition to the spring rolls!
This is one of my favourite dishes at Heathrow airport hotels. Glad I can try to prepare it myself thanks to your recipe.
ReplyDeleteNo problem! If there is a Barnes and Noble where you live, they have a number of books on ethnic cuisines in their discount rack. I love it!
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