Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Wood ear mushrooms julienned |
| \N \N | Cellophane noodles soaked; rinsed, dried, and |
| \N \N | ; cut into 1/2- inch |
| \N \N | ; strips |
| \N \N | Thai basil and cilantro and chives; packed and cleaned |
| \N \N | Bean sprouts |
| \N \N | Boston lettuce shredded |
| \N \N | 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 |
| \N \N | Fresh lime leaf and cilantro |
| 1 tablespoon | Fresh ginger |
| \N \N | Shredded daikon or carrot |
| \N \N | Left-over chicken diced |
| \N \N | Bean thread noodles cut same |
| 1 pounds | Taro puree steamed |
| 3 tablespoons | Cornstarch |
| 1 tablespoon | Sugar |
| ½ teaspoon | Salt |
| \N \N | Bluefin tuna cut into thin rectangles |
| \N \N | Mango sliced in rectangles |
| \N \N | Cucumber shaved thin |
| \N \N | Cubanelle pepper roasted and cut into |
| \N \N | ; thin rectangle |
| \N \N | Fresh fennel shaved |
| \N \N | 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.