Fresh Vietnamese Spring Rolls With Jicama Slaw And Grapefruit Recipe

Ingredients

  • 1/2 cup golden brown sugar
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 cups pecan halves
  • Nonstick vegetable oil spray and foil
  • 1 shallot, sliced finely
  • 1/3 cup of oil
  • 1 tablespoon Sri Racha sauce
  • 2 cloves garlic, minced
  • 5 Tablespoons sugar
  • 5 Tablespoons rice wine vinegar
  • 4 Tablespoons water
  • 2 Tablespoons fish sauce
  • 2 Tablespoons shallot oil (see above)
  • 2 oz rice vermicelli
  • 1/4 head of red cabbage, thinly julienned, makes 2 cups
  • 1/4 head of napa cabbage, thinly julienned, makes 2 cups
  • 1 large carrot, thinly julienned
  • 1/2 small jicama, thinly julienned, makes 2 cups
  • 1 large ruby grapefruit, peeled, membranes and seeds removed
  • 1/2 cup cilantro leaves, chiffonade
  • 1/2 cup scallions, chiffonade
  • 1/2 cup Rau Ram – polygonum (Vietnamese Mint), chiffonade
  • 1/2 cup of Thai basil leaves, chiffonade
  • 5 small pieces of butter lettuce, ribbed and tear into 2x3 inch pieces
  • 1/2 cup mint leaves, whole
  • 20 round 8-inch Vietnamese rice paper

Description

Putting In More Vietnamese Into Slanted Door's Grapefruit And Jicama Salad, I Have Adapted The Recipe And Served The Salad As A Springroll. The Tantalizing Sweet, Sour, Salty And…

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