Rice paper rolls

1 servings

Ingredients

Quantity Ingredient
Wood ear mushrooms – julienned
Cellophane noodles – soaked; rinsed, dried, and
; cut into 1/2- inch
; strips
Thai basil and cilantro and chives; packed and cleaned
Bean sprouts
Boston lettuce – shredded
Pickled radishes and burdock – julienned
¼ cup Nouc mam
¼ cup Rice vinegar or 2 tablespoons lime juice
2 tablespoons Sugar
1 small Chili
2 smalls Crushed garlic cloves
Fresh lime leaf and cilantro
1 tablespoon Fresh ginger
Shredded daikon or carrot
Left-over chicken – diced
Bean thread noodles – cut same
1 pounds Taro puree – steamed
3 tablespoons Cornstarch
1 tablespoon Sugar
½ teaspoon Salt
Bluefin tuna – cut into thin rectangles
Mango – sliced in rectangles
Cucumber – shaved thin
Cubanelle pepper – roasted and cut into
; thin rectangle
Fresh fennel – shaved
Fresh yuzu and wasabi sauce

Directions

VEGETABLE ROLL

NOUC CHAM

FRIED SPRING ROLL

TARO FILLING

TUNA ROLL

For all rolls place ingredients in rice paper and fold like an envelope.

*Note: If one wrapper tears, use two! Converted by MC_Buster.

NOTES : Recipe courtesy of Rocco Dispirito, Exec. Chef, Union Pacific Recipe by: IN FOOD TODAY SHOW #INC299 Converted by MM_Buster v2.0l.

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