Ajeen Spring Roll

Name: Ajeen Spring Roll
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 30 rolls, 4 serving(s)
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

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Recipe by GOOD FOODS

I really like this dish, thanks to chef Ajeen Beckford. it's wonderful

READY IN: 20mins

SERVES: 4

YIELD: 30 rolls

UNITS: US

INGREDIENTS

Nutrition

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

Soak the noodles in boiling water for 5 minutes. Drain and cut into 1” to 2” pieces.
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.
Mix the cornstarch and water in a small bowl.
Moisten the wraps a few at a time in hot water. Lay out on a damp towel.
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.
Deep-fat fry at 325°F until hot and crispy. Drain and serve with nuoc cham sauce.

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