Ajeen Spring Roll

READY IN: 20mins
SERVES: 4
YIELD: 30 rolls
UNITS: US

INGREDIENTS

Nutrition
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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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