Yield: 15 Servings
|½ cup||Thinly sliced red bell pepper|
|½ cup||Thinly sliced yellow bell pepper|
|½ cup||Thinly sliced orange bell pepper|
|¼ cup||Blanched bean sprouts|
|¼ cup||Thinly sliced celery|
|¼ cup||Grated carrot|
|2||Cloves (large) garlic; peeled and mashed into pulp|
|1||Piece (1") peeled; minced ginger|
|7 ounces||Rice stick Thai noodles soaked in warm water for 20 min and then cooked in boiling water for 3-4 min or until soft|
|½ cup||Thinly sliced fresh basil leaves (up to)|
|4||Red Thai chiles; seeded and chopped|
|¼ cup||Fish sauce|
|3 tablespoons||Soy sauce|
|3 tablespoons||Sesame oil|
|2 tablespoons||Rice vinegar|
From: mark.hodges@... (Mark Hodges) Date: Thu, 27 Jun 1996 08:21:25 -0500 I just took a Thai cooking class and we learned to make Fresh Spring Rolls.
The wrappers are rice wrappers. I got them at an Oriental store and the brand is Banh Trang. They are called spring roll wrappers. The recipe call for 3T sesame oil but I imagine you could reduce that to about 2t and it would still be good. This makes about 15 to 20 spring rolls. You can refrigerate the extra filling and make rolls as you need them. These are great but they do have a kick to them. Be careful with the chiles, they can burn your fingers as you chop them.
Mix all ingredients and let marinate at least 4 hrs before rolling. Dampen rice wrappers in warm water and place 2T of filling in bottom ⅓ of wrapper. Roll up once, fold sides over and continue rolling tightly. Set seam side down on sheet pan and keep covered with a damp towel.
Serve with "Soy vinegar Dipping Sauce".
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .