Spring Rolls (Asian Delights)

 

                Stuffed spring rolls, served cold, make excellent appetizers.

4 servings

• 1 large cooked pork chop, boneless and cut into thin strips
• 100 gr cooked chicken, cut into thin strips
• 5 ml soy sauce
• 5 ml sugar
• 30 ml sesame oil
• 50 ml bamboo shoots, blanched
• 250 gr sprouted beans
• 1 Chinese mushroom (soak in warm water for 15 minutes, then drain and slice)
• 5 ml cornstarch, dissolved in a little cold water
• 18 rice pancakes (soak in water for 10 minutes)

Sauce

• 30ml water
• Juice of ½ lemon
• 5 ml sugar
• 1 clove of garlic, chopped
• 30 ml carrot, cut into thin strips
• 30 ml zucchini, cut into thin strips
• 30 ml fish sauce

1. In a bowl, mix the meat with the soy sauce, sugar and 15 ml sesame oil; leave to marinate.
2. Heat the remaining sesame oil in a wok and stir-fry the bamboo shoots, bean sprouts and mushroom for 2 to 3 minutes, until the vegetables are tender.
3. Add meat mixture and marinade to wok; mix well and reheat.
4. Add the diluted starch and cook until the sauce has thickened; remove the wok from the heat and let cool completely.
5. Drain the rice pancakes.
6. Place a small amount of stuffing on each; fold the bottom, then the sides of each crepe toward the center.
7. Fold each crepe again, starting at the bottom where the stuffing can be seen; moisten edges with water to seal.
8. Let the rolls dry and refrigerate.
9. Meanwhile, prepare the sauce by mixing all the ingredients in a small bowl.
10. Serve the rolls with the sauce on the side.

BON APPÉTIT