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Fresh Spring Rolls
Be sure to make tons of extra fresh spring rolls so you and your loved ones can bring some to work. This makes for a light, filling lunch! You can substitute prawn with lemongrass pork roast or chicken pandan.
Ingredients:
- Pickles:
- 1 large carrot, julienned
- 1 medium cucumber, julienned
- 1 cup water
- ½ cup lime juice and
lime peel (you can also use lemon or calamansi) - ½ cup vinegar
- 4 tbsp sugar
- Sauce:
- 1 cup peanut butter
- ½ cup water
- 2 tbsp hoisin
- 1 tbsp Kikkoman soy sauce
- 1 tbsp muscovado sugar
- 1 tsp sesame oil
- ½ clove garlic, minced
- 10 lime wedges (to taste)
- Sriracha (optional)
- Crushed roasted peanuts (topping)
- Blanched shrimp:
- 30 pieces of shrimp, peeled,
deveined, and sliced lengthwise - Ice and water in a large baking pan
- Blanched bean sprouts:
- 2 cups bean sprouts
- Ice and water in a large baking pan
- Rice paper:
- 10 rice paper
- 2 cups warm water in a large baking pan
- Clean kitchen towel
- Fresh ingredients:
- 1 head of butter lettuce
- 10 pieces spring onion
- 30 pieces of mint leaves
- 30 pieces of basil leaves
- 30 pieces of cilantro leaves
Procedure:
- Prepare pickled vegetables one day ahead or a few hours ahead. Place water, vinegar, citrus, and sugar in a mason jar. Shake vigorously until sugar dissolves. Put julienned carrots and zucchini. Seal tightly and refrigerate.
- Using a blender, blitz hoisin, Kikkoman soy sauce, muscovado sugar, sesame oil, and garlic. Add the peanut butter gradually. Add water in a long, thin stream until the sauce is emulsified. Adjust the taste. Serve sauce with lime wedges, Sriracha, and crushed peanuts.
- Boil water in a medium-sized pot. Reduce to simmer. Using a spider strainer, quickly blanch the shrimp in simmering water for 20-30 seconds until just translucent. Dunk shrimp immediately in ice water bath and drain. Using the same pot, blanch bean sprouts for 15-20 seconds until al dente. Dunk in ice water bath and drain.
- Dip rice paper in warm water. Lay a piece of rice paper over clean kitchen towel and top with butter lettuce, 3 pieces basil leaves, bean sprouts, 3 pieces mint leaves, 3 pieces of shrimp, 3 pieces of cilantro, pickled carrots and cucumbers, and 1 piece of spring onion
- Serve!
