Spring Rolls
This wonderful recipe was developed by Dr. Bear whilst in
Sydney, Australia.
Our good friend, Karl, owned the New Saigon Restaurant in
Newtown and offers
the best spring rolls in the world. Bear asked Karl just
how many spring rolls
the staff made in the morning. "Well, it all depends on
their attitude -
when they get tired of making them, they quit and you can't get
them to make any more
until the next day."
It is true that these require a bit of preparation time but they
are well worth the effort.
You will want to prepare all the ingredients before soaking the
rice paper rounds.
The following is a list of what we use but feel free to
experiment with your favorites -
just be sure to cut everything into very small slices.
julienne carrot sticks
green onion
iceberg lettuce leafs
fresh mint
Japanese radish
thin rice noodles - boiled and cooled
boiled shrimp - butterflied
rice paper rounds
sauce for dipping
Soak rice paper round in very hot water for approximately 20
seconds -
prepare paper rounds as you go so they don't dry out.
I use a fry pan of water for boiling then drape round over a
colander to drain
and then lay on to a terry cloth towel to prepare.
Place a small pile of vegetables on the lettuce leaf in the
center of round,
fold and roll to enclose. Just before you roll the final
edge,
add the shrimp pieces for a very professional appearing Spring
Roll.
Cover with plastic wrap until serving.
Serve with a nice dipping sauce.
Soy sauce, Hoisin, plum sauce or clilli sauce is nice.
Once you have mastered the technique of making Spring Rolls
you may want to apply to the New Saigon for a morning job.
