Green Papaya Spring Rolls Recipe 55 Food

LUMPIA

Steps:

• In a food processor, chop the garlic as small as possible. Add the green onion and yellow onion and pulse to a similar size as the garlic. Add and pulse the shiitake mushroom caps and water chestnuts until all are a similar size. Add the shrimp and pulse until the shrimp are a coarse hamburger grind. Add the ground pork, soy sauce, fish sauce, brown sugar and pepper and mix all thoroughly. Transfer to a bowl, then cover with plastic wrap and refrigerate for 30 minutes.
• Preheat 1 inch frying oil to 350 to 360 degrees F in a heavy-bottomed pot.
• Carefully peel one wrapper off the stack. Orient the wrapper square to the edge of the counter, not diagonal. Scoop about a heaping tablespoon (approximately 1 ounce) of the filling and spread it about an inch from the edge closest to you and about 1/2 inch from each side. Brush all of the edges with the egg wash. Fold the edges in on the sides and begin rolling the bottom of the wrapper to the top, making a tight rope. Make sure when you finish rolling that the egg wash has sealed the roll. Place the lumpia seam-side down on a plate while you make the remaining lumpia. (This amount of filling should make approximately 30 rolls. (These could be made smaller for appetizers.)
• Fry in batches until golden brown and cooked through, about 3 minutes. Remove to drain on a rack or paper towels. Serve hot with sweet chile sauce mixed with vinegar to taste.

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.

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.

GREEN PAPAYA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.

EASY SPRING ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

THAI SPRING ROLLS FROM QUICK & EASY THAI RECIPES

Steps:

• To Make the Sauce:.
• Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.) Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool.
• To Make the Spring Rolls:.
• Heat the oil in a wok over medium head. Add the jicama and oyster sauce and sauté for 30 seconds. Remove from the heat and set aside to cool.
• Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce.
• Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.