Text 24464, 97 rader
Skriven 2012-05-05 16:40:00 av JIM WELLER (1:123/140)
Ärende: cilantro 5
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Banh Mi Spring Rolls With Creamy Chili Mayo
 Categories: Vietnamese, Vegan, Appetizers
      Yield: 15 servings
 
      1 lg Carrot, cut into 3-inch
           Matchsticks 1/8 inch thick
      1 sm Daikon radish, cut into
      3    Inch matchsticks 1/8 inch
           Thick
    1/4 c  Sugar
      1 tb Salt
      2 tb White distilled or rice wine
           Vinegar
     30    To 40 five-inch frozen
           Spring roll wrappers, thawed
      1 lg Cucumber, peeled, cored, and
           Cut into 3-inch sticks about
    1/4    -inch wide
      2    Whole jalapeno peppers,
           Cored, seeded, and cut into
      3    Inch sticks about 1/8th inch
           Thick
      1 bn Cilantro, leaves and thin
           Stems only
           FOR THE DIPPING SAUCE:
    1/2 c  Vegan Mayonnaise
      2 tb Chili garlic sauce such as
           Sambal oelek or sriracha
      1 ts Juice from 1 lime
      2 tb Finely minced cilantro
           Leaves
      2 qt Vegetable oil
 
  Note: This recipe calls for the smaller 5" by 5" spring roll
  wrappers which can be found in the frozen section of most East Asian
  markets. Egg roll wrappers can be substituted. If only larger
  wrappers are available, make larger rolls, or cut wrappers down to
  size.
  
  Combine carrots, daikon, sugar, salt, and vinegar in a large bowl
  and massage with hands until vegetables are softened and salt and
  sugar are dissolved. Set aside for 15 minutes at room temperature.
  
  Lay one spring roll wrapper down with a corner pointed towards you.
  Cover remaining wrappers with plastic or a moist clean kitchen
  towel. Add a half dozen carrot/daikon sticks, 1 cucumber stick, 1
  jalapeno stick, and a few leaves/stems of cilantro in a bundle in
  the lower third of the wrapper, keeping it in a nice, tight row.
  Roll from the bottom corner towards the top, keeping everything nice
  and tight. Roll until nearly half way up, then stop.
  
  The next step is to fold the left and right corners towards the
  center. Start by first pressing in on the edges of the filling with
  your fingertips to make sure it's packed nice and tight. Fold the
  corners towards the center, again keeping everything tight.
  Moistening the edges of the wrapper with a bit of water will help it
  stick to itself and keep its shape.You want the bottom edge to form
  a 90  angle with the new edge you've just created by folding over
  the corner.
  
  After both corners have been folded in, continue rolling towards the
  top of the paper. Moisten the top corner of the wrapper with a bit
  of water and continue rolling until the entire package is sealed.
  Repeat with remaining rolls until all the filling is used up.
  Finished rolls can be frozen for up to 3 months in a sealed
  container. If freezing, fry directly from the freezer, adding 1
  minute to cook time.
  
  To Make The Sauce: Combine mayonnaise, chili garlic sauce, lime
  juice, and cilantro. Set aside. Sauce will keep in a sealed
  container in the refrigerator for up to 1 week.
  
  To Serve: Heat oil in a large wok or Dutch oven to 325 F as
  registered on an instant read thermometer. Add 10 to 15 rolls and
  cook, agitating occasionally with a wire mesh spider, until golden
  brown and crisp, about 4 minutes. Drain on paper towels and serve
  immediately with spicy mayonnaise.
  
  Posted by: J. Kenji Lopez-Alt
  yield: Makes 30 mall spring rolls
  
  From: Serious Eats
 
MMMMM

Cheers

YK Jim


... Salad? We never ate weeds back in them days.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)