Ingredients
Vegetable Roll:
Wood ear mushrooms -- julienned
Cellophane noodles -- soaked, rinsed, dried, and cut into 1/2- inch strips
Thai basil and cilantro and chives, packed and cleaned
Bean sprouts
Boston lettuce -- shredded
Pickled radishes and burdock -- julienned
Nouc Cham:
1/4 cup nouc mam
1/4 cup rice vinegar or 2 tablespoons lime juice
2 tablespoons sugar
1 small chili
2 small crushed garlic cloves
Fresh lime leaf and cilantro
1 tablespoon fresh ginger
Shredded daikon or carrot
Fried Spring Roll:
Left-over chicken -- diced
Bean thread noodles -- cut same
Directions
- For all rolls place ingredients in rice paper and fold like an envelope.;
Fried Spring Roll:
- Taro Filling: 1 pound Taro puree -- steamed 3 tablespoons cornstarch 1 tablespoons sugar 1/2 teaspoons salt
- Tuna Roll: Bluefin tuna -- cut into thin rectangles Mango -- sliced in rectangles Cucumber -- shaved thin Cubanelle pepper -- roasted and cut into thin rectangle Fresh fennel -- shaved Fresh yuzu and wasabi sauce
Cook’s Note
*If one wrapper tears, use two!.