Recipe - Fresh Spring Rolls

One half cup Thinly cut or sliced up red bell
pepper
One half cup Thinly cut or sliced up yellow bell
pepper
One half cup Thinly cut or sliced up orange bell
pepper
One fourth cup Blanched bean sprouts
One fourth cup Thinly cut or sliced up celery
One fourth cup Grated carrot
2 Cloves (large) garlic;
peeled and mashed into pulp
1 Piece (1") peeled; minced
ginger
7 ounce Rice stick Thai noodles
soaked in warm water for 20
min and then cooked in
boiling water for 34 min
or until soft
One half cup Thinly cut or sliced up fresh basil
leaves
3 (up to)
4 Red Thai chiles; seeded and
chopped
One fourth cup Fish sauce
3 tablespoon Soy sauce
3 tablespoon Sesame oil
2 tablespoon Rice vinegar

From: mark.hodges@gtri.gatech.edu (Mark Hodges)

Date: Thu, 27 Jun 1996 08:21:25 0500
I just took a Thai cooking class and we learned to make Fresh Spring Rolls.
The wrappers are rice wrappers. I got them at an Oriental store and the
brand is Banh Trang. They are called spring roll wrappers. The recipe call
for 3T sesame oil but I imagine you could reduce that to about 2t and it
would still be good. This makes about 15 to 20 spring rolls. You can
refrigerate the extra filling and make rolls as you need them. These are
great but they do have a kick to them. Be careful with the chiles, they can
burn your fingers as you chop them.

Mix all ingredients and let marinate at least 4 hrs before rolling. Dampen
rice wrappers in warm water and place 2T of filling in bottom 1/3 of
wrapper. Roll up once, fold sides over and continue rolling tightly. Set
seam side down on sheet pan and keep covered with a damp towel.

Serve with "Soy vinegar Dipping Sauce".

Digest eatlf.v096.n081

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