This is the first article regarding my ethnic section of my website. The ethnic section will grow exponentially, because I enjoy spices from foreign lands and cultures. I have not yet visited Thailand but I plan to visit just out of curiosity. I have watched a lot of travel shows about Thailand and find the culture and especially the food fascinating.

Well let’s get to the recipe of spring rolls. Here is what you will need for 2 servings (2 each) as with all my recipes, just multiply recipe for your needs.

Ingredients as follows:

1 tbsp. vegetable or peanut oil
3 scallions cut into 2 inch lengths
1 green chili or jalapeño finely chopped
1 carrot cut into thin length wise sticks
1 zucchini same as carrot
1/4 of red bell pepper, thinly sliced
1/4 cup bean sprouts
2 oz. bamboo shoots
1 & 1/2 tbsp. soy sauce (Thai)
1 tbsp. of chili sauce
4 egg roll wrappers

Preparation:

Heat 1 tbsp. of oil in wok, stir-fry scallions and green chili for about 30 seconds. Add carrot, zucchini and bell pepper and stir-fry for 1 minute more, remove from wok. Take wok off heat source and stir in bean sprouts, bamboo shoots, soy sauce and chili sauce to taste. Place all ingredients together in a bowl.

Take 1 egg roll wrapper, portion the vegetables into the wrapper and roll from a corner over the mixture and flip the sides over the middle and roll up completely. Repeat process for remaining 3 wrappers.

Take about 1 cup of oil and reheat in wok (medium-high) and cook all the egg rolls until crisp and golden brown. Remove from wok, place on paper towels and serve promptly.

You can dunk egg rolls into a peanut sauce, soy sauce, chili orange marmalade sauce or any sauce you choose.

Well, since you have an appetizer now I'll have to write an entree recipe to go with it. More work for me, better eating for you.

F. Allen Putt
July 18, 2008

Source: http://www.successfulcookingfroma-z.com

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