Rice Paper Rolls
Ingredients
- 1/4 c Rice vinegar or 2
- 1/2 ts Salt
- ; cut into 1/2- inch
- Fresh fennel ? shaved
- 1 lb Taro puree ? steamed
- Wood ear mushrooms ?
- ; strips
- 1 sm Chili
- Shredded daikon or carrot
- Cellophane noodles ? soaked;
- Pickled radishes and burdock
- Bluefin tuna ? cut into thin
- Fresh lime leaf and cilantro
- Mango ? sliced in rectangles
- Thai basil and cilantro and
- 2 tb Sugar
- Left-over chicken ? diced
- 3 tb Cornstarch
- Bean sprouts
- Boston lettuce ? shredded
- 2 sm Crushed garlic cloves
- 1 tb Fresh ginger
- Cubanelle pepper ? roasted
- Fresh yuzu and wasabi sauce
- 1/4 c Nouc mam
- Bean thread noodles ? cut
- 1 tb Sugar
- ; thin rectangle
- Cucumber ? shaved thin
Instructions
- For all rolls place ingredients in rice paper and fold like an envelope. *Note: If one wrapper tears, use two! NOTES : Recipe courtesy of Rocco Dispirito, Exec. Chef, Union Pacific Recipe by: IN FOOD TODAY SHOW #INC299
