Country of Origin: Vietnam
This Recipe Suits:
Pesco-vegetarians (eats dairy foods, eggs and fish but no other animal foods)
Total Prep Time: 10
Serves:3
Description:
Crispy rice paper spring rolls adapted from the Vietnamese 'cha gio' or 'nem'. Absolutely delicious.
Music by Le Pico: http://www.myspace.com/lepico
Ingredients:
Sauce:
Fish sauce
Lime juice
Honey
Garlic
Coriander seeds, toasted and crushed
Filling:
Salmon (smoked or fresh)
Avocado
Onions, diced
Chilli sauce
Himalayan crystal salt
Fresh herb-lemon verbena, kaffir lime leaves, mint
whatever you have on hand...
Rice paper
Lettuce, fresh herbs
Preparation:
Mix together sauce ingredients and adjust to taste.
Mix together the stuffing ingredients. Soak the rice paper in water. Place filling in center of paper and wrap up. Keep spring rolls in a damp towel until ready for frying. Pan fry in oil with a touch of turmeric as an anti-oxident until golden and crispy.
Wrap each bite in fresh lettuce and herbs and dip into sauce before consuming.
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