Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Spring Rolls - Far East Spring Rolls
Famous Authors (View All Authors)
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.

If you like this book please share to your friends :
NEXT BOOKS

Asian - Stew -  Spicy Sumatran Vegetable Stew Asian - Stew - Spicy Sumatran Vegetable Stew

Asian - Stew -  Spicy Sumatran Vegetable Stew
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
PREVIOUS BOOKS

Asian - Spring Rolls Asian - Spring Rolls

Asian - Spring Rolls
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT