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Cooked by: Chef / Ethnicity: Thai cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 2 |
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Directions: Cooking spring rolls:
Soak glass noodles in cold water.
Wok on high heat. Add soy oil. Cook veggies (
&
chicken?) for 1 minute, add sauce.
Add glass noodles (1/2 cup?). Stir. When cooked, move to side.
Add egg yolk, cook on side. Mix all together. Taste, modify.
___
On flat tray, separate 6 portions of mixture.
___
Rice paper:
Put portion of veggies on each.
Fold 1/3 over.
1 hand hold open side, with flap scrape veggies back/tight (tuck them in under fold).
1 nurse's corner, flatten crease. Other nurse's corner, flatten crease. Roll tight.
Seal flap with egg yolk or banana paste.
---
Deep fry in wok. Lower heat, cooks through better.
Comments: This makes 6 spring rolls
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Thai sweet & sour dipping sauce
1 (vinegar or) plum sauce
4 pickled plums
33/844 Quart(s) vinegar, rice
163/625 Pound(s) sugar
1 Pound(s) salt |
Directions:
Boil ingredients together until sugar dissolves.
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