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Asian - Spring Rolls -  Far East Spring Rolls Post by :Vector Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2192

Click below to download : Asian - Spring Rolls - Far East Spring Rolls (Format : PDF)

Asian - Spring Rolls - Far East Spring Rolls

2 large carrots
1/2 bell pepper, julienned
2 tablespoons chopped scallion (green and white parts)
1 tablespoon virgin olive oil
1 tablespoon minced fresh cilantro leaves
1/4 teaspoon freshly ground black pepper
16 rice paper rounds, 6 inches in diameter
2 cups cooked bean-thread noodles (6 oz dried), or rice noodles

Using a vegetable peeler, shave off thin slices of carrot. Place the carrot shavings, red bell pepper, scallion, olive oil, cilantro and black pepper in a large bowl. Let sit for one hour.

Fill a bowl with warm water, then dip each rice-paper round in the water until softened and translucent, about 10 seconds. Let the round drain briefly on a dishcloth.

Place 2 tablespoons cooked noodles plus a few tablespoons of the carrot-pepper mixture about 1 inch from the lower edge of a piece of rice paper. Fold the bottom of the paper over the filling, fold both sides over the filling, then roll into a cylinder shape. Repeat with the remaining noodles, carrot-pepper mixture and rice-paper rounds. Place the spring rolls on a plate and cover with plastic wrap. Chill for 30 min. Serve Cold.

Serve with any of these dipping sauces.
(from vegetarian times):

1/3 cup rice vinegar
1/3 cup soy sauce
1/3 cup water
2 tablespoons sesame oil
1 teaspoon chili oil (or 1/2 teaspoon cayenne pepper)

Thai Hot and Sweet Dipping Sauce

1/2 cup cider vinegar or distilled white vinegar
1/2 cup sugar
4 large garlic cloves, mashed to paste with pinch of salt
1/4 teaspoon salt
1 1/2 teaspoons dried hot red pepper flakes

In a small saucepan bring vinegar to a boil. Stir in sugar and simmer 5 minutes. Remove from heat and stir garlic paste and red pepper flakes into vinegar. Cool.
Serve sauce at room temperature in individual condiment bowls for dipping.
Makes about 1/2 cup.

Dipping Sauce:
1/2 c rice wine vinegar
1/4 c soy sauce
2 tb honey
2 garlic cloves, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely chopped or grated
1/2 c vegetable oil
2 tb dark sesame oil

In a small bowl, whisk together vinegar, soy sauce, honey, garlic and ginger until mixed. Gradually whisk in vegetable and sesame oils so the sauce emulsifies and thickens slightly; set aside. Sauce will separate on standing, so whisk just before serving.

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1 sm eggplant, coarsely chopped Salt 6 red serrano peppers or jalapeno chiles, stemmed, seeded and chopped1 lg onion, chopped 2 cloves garlic, minced 3 macadamia nuts, or cashews 2/3 tsp shrimp paste, or anchovy paste 1 tsp salt 1 tsp ground coriander 4 tbsp vegetable oil 1/2 cup cooked tiny shrimp, or 1/2 cup dried baby shrimp, reconstituted 1/2 cup bamboo shoots, thinly sliced 1/2 cup green beans, fresh chopped 1 red bell pepper (or yellow or orange), stemmed, seeded and chopped2 zucchini squash, chopped 6 lg cabbage leaves, chopped2 cups chicken broth 1 tomato, coarsely chopped 1 stalk lemongrass

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1 teaspoon sesame seed oil 6 ounces shredded pork 1 1/2 teaspoons soy sauce 1 teaspoon cornstarch 1 teaspoon sesame seed oil 1/2 teaspoon minced garlic 4 ounces bamboo shoots -- finely shredded 6 medium dried black mushrooms -- presoaked and shredded 1 pound cabbage -- finely shredded 2 tablespoons sherry 1 teaspoon salt 3 tablespoons soy sauce 2 teaspoons sugar 1/2 teaspoon white pepper 1/2 cup chicken broth 2 scallions -- finely chopped 2 teaspoons cornstarch 2 tablespoons water 20 spring roll wrappers Oil for frying Heat wok or heavy skillet; add 1 teaspoon sesame seed oil and heat until