Spring Rolls

The stuffing of Spring Rolls can be adjusted to just about any type of vegetables, meat, and/or noodles, and this recipe has ingredients of what you will find at most Thai and Vietnamese restaurants.

SPRING ROLLS

Ingredients:

1 shredded cucumber

1 stalk of green leaf lettuce

1 cup shredded carrot

3 sprigs of mint (coarsely chopped)

5 sprigs of cilantro, cut about 1 inch in length

2 cups stir fry beef (see stir fry beef below)

10-15 medium size rice paper

Serve with Thai Sweet Chile dipping sauce and ground roasted peanuts

Direction:

How to stir fry beef

2 Tbsp Oyster Sauce

2 cloves garlic
2 cups thinly sliced beef

1 Tbsp cooking oil

In a sauce pan or wok, heat cooking oil and saute garlic until golden brown, add beef, Oyster Sauce. Stir occasionally until cooked. Place in a bowl, set aside.

Tip: Make sure you line up all of your ingredients so that you have it handy when you start to wrap them.

Rinse rice paper one at a time. Place rice paper on a wide clean surface. Let it sit, usually for a few seconds, until it has the flexibility (soft). Then place a small portion of the ingredients one at a time on the edge of rice paper. Try not to over stuff it. Start to roll it up. After the 3rd roll, fold both sides over the roll to close, then continue to roll until the end.

If you're having a hard time with rice paper, if it breaks, use double layers. And if you still have some ingredients left over, you can always use more rice paper. You can cut the spring roll diagonally and serve with Thai sweet chili sauce and ground roasted peanuts.

End of Spring Rolls