Cambodian-Style Spring Rolls

Ingredients

  • ½ teaspoon Sambal Olek
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • Zest and juice of 1 lime
  • 2 tablespoons sesame oil
  • Fruit from 1 mango removed from pit
  • 16 Cilantro stems and leaves, 3" lengths
  • + 19 more ingredients
    • 9” cake pan containing ¼â€ hot tap water
    • 8 Rice paper wrappers
    • All of the cooled shrimp, tails pinched off, meat roughly chopped
    • ½ teaspoon Sambal Olek (hot chili paste)
    • Juice of 1 lime
    • ½ cucumber, peeled, halved, seeds scraped out, 1” long very narrow slices
    • Greens of 6 scallions, ¼â€ dice
    • Fruit from 1 peeled mango, fruit removed, ¼" dice
    • 16 ounces boiling water
    • ¼ package mai fun rice noodles
    • Bowl of ice water
    • 8 ounces uncooked shrimp (I used 31-40s peeled & deveined)
    • 8 dried japonés chiles, broken among your fingers
    • Several grinds of black pepper
    • 1 teaspoon sea or kosher salt
    • ½ yellow onion, ½" slice
    • I lime, ¼" slices
    • Washed peels from 2 mangos
    • 16 ounces water

TO STEAM THE SHRIMP: Bring to a boil in a stainless steel pot all ingredients except the shrimp and the ice water. When water is boiling, add the shrimp and reduce heat to medium. Cook shrimp only until pink on the outside and still a bit gray at the middle. They’ll finish cooking in the time i...

View full recipe at SpringPad

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