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Soft Vietnamese Spring Roll
| Type : | FeaturedFish | |
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Soft Vietnamese Spring Roll
Ingredients
Noodles
3 oz dried rice noodles* 1 T sesame oil
Filling:
2 C thinly sliced napa cabbage 2 C thinly sliced jicama ½ C thinly sliced mango 1 bunch thinly sliced scallion ½ T grated fresh ginger ½ C cilantro leaves, rough chopped ½ C mint leaves ½ t kosher salt 10 oz lobster meat 1" diced
Spring Roll
10 ea rice paper wrapper* ¼ C filling 1 bottle Vietnamese dipping sauce*
Procedure
rice noodle filling:
Step 1. Break dry noodles into 1" pieces. Step 2. Place noodle pieces in a bowl; pour hot water over noodles and let sit for 10 minutes. Step 3. Drain noodles but do not rinse and cool on a cookie sheet.
Step 4. When completely cool return to bowl and add sesame oil and salt mix well. Step 5. Add all the ingredients for the filling to bowl with noodle and mix well.
spring roll wrapping:
Step 6. Fill a bowl, large enough to hold 3 dry rice paper wrappers, with warm tap water, let soak until soft. Step 7. Remove wrappers from the water and place onto a clean counter. Let dry until tacky. Step 8. Place ¼ cup of filling in the center of the wrap and spread out to the sides.
Step 9. Fold sides over filling, then fold bottom flap over sides, pull wrap towards you and roll up. Step 10. Add 3 more sheets to the water and repeat the procedure. Step 11. Spring rolls can be rolled ahead of time.
Step 12. Serve with the Vietnamese dipping sauce. *Found in the International Isle of your supermarket
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