FRESH SPRING ROLLS.

You can take the girl out of Asia but you can't take the Asian out of her.

 

That is basically the story of my life now in Europe.

A couple of times a week, I need to have my Asian fix.

And one of the fastest and easiest ways is to whip up these fresh spring rolls.

 

I love it because it just oozes with everything that is Asian - ginger, cilantro, mint, fish sauce, soy sauce, lime.

It is also easy to play with it depending on your diet - with meat or just pure vegetarian.

That's the beauty of spring rolls - you can freestyle.

 

And I am glad that I can share my version with you.

 

What you need...

10-12 Rice paper

2 Carrots (julienne)

2 Cucumbers (deseeded and julienne)

2 Shallots (julienne)

Mirin

Sugar

Salt

Vermicelli

Cilantro (a handful, chopped)

Mint leaves (a couple, chopped)

Thai Basil leaves (a handful, chopped) - optional

Peanuts (roasted and chopped) - optional

 

350 grams Beef (minced)

2 tablespoons Sesame oil

1 tablespoon Fish sauce

2 tablespoons Soy sauce

2 tablespoons Ginger (grated)

1 Chili (chopped)

 

Dip:
2 tablespoons Fish sauce

2 tablespoons Mirin

1/4 cup Water (cold) - adjust according to taste

Lime juice

Ginger (grated)

 

What to do...

Pickle the Carrots, Cucumber and Shallots with Mirin, Sugar and Salt. Rest for 15 minutes (at least), and wash with cold water.

 

Marinate the Beef with Sesame oil, Fish sauce, Soy sauce, Ginger and Chili.

Rest for 10 minutes. Fry with oil (I used Olive oil).

 

Cook the Vermicelli in boiling water (see pack instructions).

And soak right away in cold water.

 

Soak the Rice paper in water until soft. Layer the Vermicelli, pickled vegetables, Cilantro, Mint leaves and Beef. Top with roasted nuts (optional). And wrap. Enjoy with the dip!

 

Serves 10-12.

 

 

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