20
21
Aromatics
4 servings
INGREDIENTS
1 (2-inch piece) fresh ginger, peeled
3 large garlic cloves
2 green onions
Pinch red pepper flakes
1/2 cup peanut oil
Pinch salt
Pinch black pepper
Pinch sugar
METHOD
1.
In a food processor, combine the ginger, garlic, green onions and red
pepper flakes. Turn on machine, slowly add oil and process mixture to a
puree.
2.
Sauté mixture for 1 to 2 minutes. Season with salt, pepper and sugar then
use as desired.
Spring Rolls
4 servings
INGREDIENTS
Filling:
1 large onion, julienned
1 medium carrot, julienned
1/4 pound shiitake mushrooms, discard stems, julienned
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1 small green cabbage, julienned
Peanut oil, for stir-frying
Salt and pepper
1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller
strands
1/4 cup mushroom soy sauce
2 tablespoons chili paste
1 tablespoon sesame oil
1 bunch cilantro leaves, chopped
Cooked aromatic mixture (recipe on next page)
Spring rolls:
Spring roll wrappers
1 egg + 1 tablespoon each water and cornstarch, beaten together for egg wash
Peanut oil, for deep-frying
METHOD
1.
Prepare the filling. In a wok, stir-fry each vegetable separately in
peanut oil. Season with salt and pepper. Drain then transfer to a mixing
bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and
cilantro. Season with salt and pepper. Set aside to cool completely.
When cooled, blend the filling mixture with the aromatic mixture. When
ready to form the spring rolls, squeeze out all the excess liquid.
2.
Make the spring rolls. Place about 1/2 cup of prepared filling per spring
roll wrapper. Roll and seal edges with the egg wash. Repeat the process
until all filling is used.
3.
In your Deep Fryer, heat the peanut oil to 350°F. Deep-fry in batches of
2 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the
ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce
(see recipe on page 22). Serve immediately.
