Spring Rolls: 1 package spring roll wrappers 1 small head napa cabbage, shredded 1 small head boc choy, shredded (do not include stem parts, as they are tough) 1/2 pound mung bean sprouts 4 ounces pork loin, cooked, chilled and diced 2 ounces of flour 1 ounce water 1 quart canola oil (for frying)
Sauce: 1/2 cup rice vinegar 1/2 cup soya 1/2 cup fish sauce (I prefer 3 Crabs brand) 4 tbs sesame oil 2 tbs chili garlic paste juice and zest from 1 lime 1 small carrot, grated fine 1 ounce minced cilantro 1 ounce minced mint
Method: Combine flour and water to make a paste. Combine remaining ingredients. Separate spring roll wrappers and roll each wrapper with about 2 2 1/2 ounces of mixture in each one. Refrigerate until needed, but keep away from moisture. Deep fry at 350 degrees for 2 - 3 minutes, or until golden brown. Serve with cold sauce.
For sauce: Combine everything and refrigerate for at least two (2) hours before you need it.
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