4 tbsp Asian fish sauce
2 tbsp freshly squeezed lime juice
2 fresh red jalapeño or serrano chilies,
seeded and finely chopped
1 tsp sugar
2 cups vegetable oil for cooking
8oz (225g) oyster mushrooms,
coarsely chopped
2 garlic cloves, finely chopped
2 small onions, finely chopped
8oz (225g) minced chicken breast
4 scallions (green onions), finely chopped
2 eggs, beaten
2in (5cm) piece of fresh ginger, grated
1 tsp five-spice powder
½ tsp salt
30 fresh cilantro leaves, coarsely chopped,
plus 20 extra leaves, to serve
16 rice paper wrappers
2 tbsp freshly squeezed lime juice
1 tsp sugar
20 fresh mint leaves, to serve
freshly ground black pepper
1Make a dipping sauce by mixing together half the fish sauce, the lime juice,
half the chilies, and the sugar in a small bowl. Add 3–4 tbsp warm water and
stir. Set aside. Heat a little oil in a heavy pan over high heat. Add the mushrooms
and fry for 3–4 minutes until browned. Remove from the pan. Heat a little extra
oil in the same pan and add the garlic. Reduce the heat and cook for another
2 minutes, then add the onions and cook for 8–10 minutes until softened.
Chop the mushrooms into smaller pieces and return to the pan. Season well.
2Mix the remaining fish sauce and chilies, chicken, scallions, eggs, ginger,
five-spice powder, salt, and chopped cilantro in a bowl. Add the mushroom
mixture. Take a small piece of mixture and fry in the pan. Taste and adjust the
seasoning—it should be well spiced with an underlying sweetness.
3Soak the rice paper wrappers 4 at a time in warm water for about a minute.
Lay on a clean damp cloth. Place a tbsp of the filling on each one, about
1½in (3.5cm) from the edge nearest to you. Fold in the two sides on each
wrapper and roll tightly away from you, like a cigar. Heat a wok or heavy pan over
medium heat for a couple of minutes. Add the oil and heat. To test, carefully drop
in a spring roll—it should sizzle and bubble. Reduce the heat by a third and fry
the spring rolls in small batches for about 5 minutes. Drain and serve hot with the
dipping sauce and whole cilantro and mint leaves in the center of the table.
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