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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I really like this dish, thanks to chef Ajeen Beckford. it's wonderful Ingredients:
2 ounces cellophane noodles |
1 tablespoon olive oil |
2 minced garlic cloves |
2 ounces shrimp, chopped |
2 ounces beef, dice |
2 1/2 ounces zucchini, julienne (skin) |
3 scallions, sliced |
2 ounces carrots, julienne |
1 ounce squash, julienne |
2 teaspoons oyster sauce |
2 teaspoons chili sauce |
1 1/2 teaspoons cornstarch |
2 teaspoons water |
32 rice paper sheets |
Directions:
1. Soak the noodles in boiling water for 5 minutes. Drain and cut into 1” to 2” pieces.
2. Heat the oil and stir-fry the garlic for a few seconds. Add the shrimp and beef and stir-fry breaking up any clumps. Add the carrots, scallions, zucchini, squash, oyster sauce and sambol oelek.
3. Mix the cornstarch and water in a small bowl.
4. Moisten the wraps a few at a time in hot water. Lay out on a damp towel.
5. Place approximately 2 tbsp of the filling in the centre of each wrapper. Fold the sides toward the middle and roll in a cigar shape. Brush the edge with cornstarch mixture to seal.
6. Deep-fat fry at 325°F until hot and crispy. Drain and serve with nuoc cham sauce.
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