Asian Spring Rolls with Cucumber-Mint Drizzle


Rolls 4 baby bok choy 3 new carrots 2 to 3 generous stems of Thai or regular basil, leaves only 3 green onions 1 to 1 cups (250 to 375 mL) peanut oil, divided 2 large garlic cloves, minced 1 tbsp (15 mL) fish or soy sauce lb (375 g) small raw shrimp such as 41 to 50s 1 lb (500 g) lean ground pork One 200 g pkg frozen spring-roll wrappers, defrosted (24 square pieces, each 6-inches/15-cm across) 1 whole egg or 2 egg whites Drizzle 8-inch (20-cm) piece English cucumber cup (175 mL) seasoned rice-wine vinegar cup (50 mL) water 1 new carrot, finely grated 2 tbsp (25 mL) finely chopped fresh mint 2 tbsp (25 mL grated fresh ginger tsp (2 mL) dark sesame oil tsp (2 mL) chili flakes Fresh coriander (optional)


The Concept Is Vietnamese, But Ingredients Include Thai Basil, Japanese Sesame Oil And Chinese Spring-roll Wrappers. Depending On The Number Served, These Extra-stuffed Rolls Can Be An Appetizer Or A Light Meal With A Green-mango Or Other Asian Salad. Alt

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