Rice paper rolls

Yield: 1 servings

Measure Ingredient
Wood ear mushrooms – julienned
Cellophane noodles – soaked; rinsed, dried, and
; cut into 1/2- inch
; strips
Thai basil and cilantro and chives; packed and cleaned
Bean sprouts
Boston lettuce – shredded
Pickled radishes and burdock – julienned
¼ cup Nouc mam
¼ cup Rice vinegar or 2 tablespoons lime juice
2 tablespoons Sugar
1 small Chili
2 smalls Crushed garlic cloves
Fresh lime leaf and cilantro
1 tablespoon Fresh ginger
Shredded daikon or carrot
Left-over chicken – diced
Bean thread noodles – cut same
1 pounds Taro puree – steamed
3 tablespoons Cornstarch
1 tablespoon Sugar
½ teaspoon Salt
Bluefin tuna – cut into thin rectangles
Mango – sliced in rectangles
Cucumber – shaved thin
Cubanelle pepper – roasted and cut into
; thin rectangle
Fresh fennel – shaved
Fresh yuzu and wasabi sauce

VEGETABLE ROLL

NOUC CHAM

FRIED SPRING ROLL

TARO FILLING

TUNA ROLL

For all rolls place ingredients in rice paper and fold like an envelope.

*Note: If one wrapper tears, use two! Converted by MC_Buster.

NOTES : Recipe courtesy of Rocco Dispirito, Exec. Chef, Union Pacific Recipe by: IN FOOD TODAY SHOW #INC299 Converted by MM_Buster v2.0l.

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