| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
|
D, O, N, P, I |
4 |
Servings |
INGREDIENTS
| 1 |
|
Squash |
| 1 |
|
Zucchini |
| 1 |
|
Carrot |
| 1/2 |
|
Head cabbage |
| 2 |
tb |
Sesame oil |
| 2 |
ts |
Fish sauce |
| 2 |
ts |
Rice vinegar |
| 2 |
ts |
Chili paste |
|
|
Salt and pepper |
| 2 |
qt |
Water |
| 1/2 |
|
Onion; chopped |
| 1 |
|
Stalk celery; chopped |
| 1 |
|
Carrot; chopped |
|
|
Peppercorns |
| 1 |
|
Bay leaf |
| 8 |
|
Shrimp peeled; cleaned |
|
|
Rice spring roll skins |
| 1 |
|
Egg; beaten |
|
|
Vegetable oil; for frying |
INSTRUCTIONS
Julienne the squash, zucchini, carrot and cabbage. In large skillet heat
sesame oil and add squash, julienned carrot, cabbage, fish sauce, rice
vinegar and chili paste. Saute until vegetables are tender. Add salt and
pepper to taste. Cool vegetable mixture and strain off liquid. In large pot
place water, onion, celery, chopped carrot, peppercorns and bay leaf. Bring
to a boil. Place shrimp on skewers and poach in water until they begin to
turn pink. Remove and refresh in ice water. On a clean surface lay out
spring roll skins so that one corner is pointing towards you. Add about 1
tablespoon vegetable mixture to each one, forming a line diagonally from
one corner to another. Lay on one shrimp and pull one corner across to
cover. Fold in the two other corners to encase the filling. Seal with a few
dabs of egg wash. In large skillet heat oil to 350 degrees. Fry spring
rolls until golden, about 3 to 4 minutes.
Formatted by suechef@sover.net
Recipe by: CHEF DU JOUR #DJ9106
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Mar 21, 1998
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