Fresh spring rolls

Yield: 15 Servings

Measure Ingredient
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".

Digest eat-lf.v096.n081

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