Green Papaya Spring Rolls Recipe 55

GREEN PAPAYA SPRING ROLLS RECIPE - (5/5)

Steps:

• PAPAYA SALAD: Mix all the liquid ingredients together in a bowl, make sure the honey/agave is fully dissolved. Set aside. Peel the outer skin of the papaya, halve it lengthwise and remove the seeds. Julienne the papaya, if you do not own a mandolin or the famous titan, you can use a potato peeler to create thin ribbons which you can then cut into strips. Place the papaya in a large bowl and add the sliced tomato, spring onion, chili peppers, and basil. Toss with the dressing until thoroughly incorporated and then add the chopped peanuts. Taste the salad and add any sweet, salt, or spice you think is missing. Place in refrigerator and allow to marinate for at least 30 minutes. SPRING ROLLS: Soak the vermicelli in hot water for 10 minutes until softened. Take a large pan big enough to fit the rice wrapper and fill with warm water. You do not want your water to be extremely hot or the paper will become too soft and tear. Soak the wrapper for about 30 seconds and lay out on a clean, flat surface. Place your ingredients towards the bottom half of the wrapper-do not add too much or the roll will be too big. Begin with a small handful of lettuce then add the same amount of vermicelli on top. Place the carrots then the green papaya salad and top with herb mixture. Fold the bottom up, then the 2 side corners and continue rolling up, making sure the wrapper is kept firmly around the ingredients. With practice, you will be able to predict more precisely as to how much ingredients you should put in each roll without making it too big or small. PEANUT SAUCE: Mix all ingredients together in a bowl until incorporated. If the sauce is too thick, add more water, if it is too thin, add more peanut butter. Garnish with chopped peanuts. VIETNAMESE FISH SAUCE: Whisk together the fish sauce, water, lime juice and sugar in a bowl until sugar is dissolved. Add the remaining ingredients and allow to marinate for 30 minutes before serving.

PAPAYA SPRING ROLLS WITH PEANUT SAUCE

Steps:

• Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.)
• Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.
• *Available at Asian markets and in the Asian foods section of many supermarkets.
• **Thin Thai or Vietnamese wrappers made from rice flour and known as banh trang. Available at Asian markets and in the Asian foods section of some supermarkets.

KAHLUA PIG SPRING ROLLS

Steps:

• Julienne the carrots, green beans, and celery. Shred the Kahlua pig and season it with salt and pepper. Whisk together the egg and water to make the egg wash.
• Wrap all ingredients, including bean sprouts, in lumpia wrappers, using egg wash to seal. Preheat a deep fryer or a heavy pot halfway filled with oil to 360 degrees F. Deep-fry the rolls until golden brown on all sides. Remove to a paper towel lined plate to drain.
• Cut each roll in half on a slant. Serve with Pineapple Salsa.
• Mix all ingredients together in a bowl. Serve with Kahlua Spring Rolls.

FILIPINO SPRING ROLLS

Steps:

• Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce.
• Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper.
• Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers.
• Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.