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lili@delightfulpalate.net

Perfect Summer Rolls

Perfect Summer Rolls

Perfect summer rolls

Makes 8

Wild Mayhaw Oriental Ribs. 2 cups shredded (recipe follows)

crushed
1 block of rice vermicelli


4 sprigs of mint, leaves picked
4 sprigs of coriander
4 sprigs of perilla leaves or thai basil leaves (optional)
2 chinese chives, cut into 2 inch lengths (optional)

1 avocado, thinly sliced

1 carrot, peeled and grated
 (pickled tarragon carrots)

¼ cucumber, cut into thin matchsticks


1 soft lettuce, ½ shredded
, roughly chopped


8 rice paper wrappers

 

Put the noodles in a large bowl and pour over boiling water. Add ½ tsp salt, leave for about four minutes until al dente, then rinse well in cold water and drain thoroughly. Set out all the ingredients within easy reach of a clean, dry chopping board. Half fill a bowl big enough to fit the wrappers in with warm water, and then dunk one in and keep patting until it's pliable, but not completely soft. Lay flat on the chopping board. (If the board is wet it helps from drying out the rice papers.)Arrange chopped lettuce and top these with a line of herb leaves. Add a pinch of carrot and a few cucumber sticks, avocado slices then a small clump of rice vermicelli.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it, add some of the shredded pork, roll one time add 2 sprigs of chivesContinue to roll up tightly and place on a plate, join-side down. Cover rolls with lettuce leaves to keep them fresh.