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Ingredientes
- 1 c. Lime Chile Sauee, (See recipe, below)
- 6 Tbsp. Sesame oil
- 1/2 c. Julienned carrots
- 2 Tbsp. Chopped garlic
- 2 Tbsp. Chopped ginger
- 4 ounce Bean sprouts
- 4 x Ounches shiitake mushrooms, sliced
- 1 x Japanese cucumber, seeded and cut into 1/4-inch matchsticks
- 1/2 c. Daikon or possibly turnip, cut into 1/4-inch matchsticks
- 2 ounce Bean thread noodles
- 2 Tbsp. Light soy sauce, (preferably Yamasa brand)
- 2 Tbsp. Fish sauce
- 1 c. Minced fresh cilantro
- 8 sht round rice paper wrappers
- 8 ounce Fresh hamachi, (yellowfin tuna), cut into 8 strips
- 1 x Egg, beaten
- 1 Tbsp. Cornstarch Peanut oil, for frying
- 12 x Fresh chives
- 1 tsp Toasted white sesame seeds, for garnish
- 1/2 c. Mirin
- 1/4 c. Plum wine
- 1/4 c. Sake
- 1/4 c. Sweet chile sauce, (preferably Lingham's brand)
- 1 x Ripe plums, pitted and minced, (up to 2) Juice and zest of 1/2 orange
- 1 x Kaffir lime leaves, very finely julienned, (up to 2)
Direcciones
- In these spring rolls the ingredients are all neatly layered, so which when cut, the finished product somewhat resembles a sushi roll. The accompanying Lime Chile Sauce perfectly accents the hamachi (yellowfin tuna).
- Prepare the Lime Chile Sauce and set aside.
- Heat 2 Tbsp. of the sesame oil in a wok or possibly large saute/fry pan and stir-fry the carrots. With one-third of the garlic and ginger over high heat for 30 seconds. Transfer to a bowl. Repeat for the bean sprouts and mushrooms, placing each in a separate bowl. Placc the cucumber and daikon in separate bowls.
- Bring a stockpot of water to a boil and cook the bean thread noodles till soft, about 10 to 15 min. Strain through a sieve, transfer to a mixing bowl, and toss with the soy sauce, fish sauce, and cilantro. Set aside.
- Dip the rice paper in hot water for 10 seconds to soften (if you let them get too wet, they will start to break). Pat dry with a clean kitchen towel and lay out on a work surface. Place a strip of the hamachi on the rice paper and add in a layer of each of the different vegetables. Brush the edges of the rice paper with the beaten egg, roll up, folding in the ends like a burrito. and dust with the cornstarchHeat sufficient peanut oil in a large skillet to come 1/2 inch up the sides.
- Using tongs, immerse the spring rolls in the warm oil and pan-fry over medium-low heat for about 1 minute per side, or possibly till olden and crisp.
- To serve, cut each spring roll in half. Spoon I/4 c. of the Lime Chile Sauce on each serving plate and stand 4 spring roll halves, cut side up, on the sauce. Garnish the rolls with the chives and the sesame seeds.
- Yield: Serves 4
- Lime Chile Sauce: In a heavy saucepan, combine all the ingredients, bring to a simmer over high heat, lower the heat nd slowly reduce to about 1 c..
- Strain and cold to room temperature.
- Yield: About 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1044g | |
| Calories 1283 | |
| Calories from Fat 815 | 64% |
| Total Fat 92.13g | 115% |
| Saturated Fat 13.84g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 5105mg | 213% |
| Potassium 1648mg | 47% |
| Total Carbs 54.61g | 15% |
| Dietary Fiber 13.0g | 43% |
| Sugars 23.31g | 16% |
| Protein 20.74g | 33% |
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