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VIETNAMESE
SPRING ROLLS WITH ZESPRI® KIWIFRUIT NUOC CHAM
- Recipe courtesy of Chef Jet Tila using ZESPRI® Kiwifruit
INGREDIENTS:
8 oz rice Vermicelli noodles
4 cups shredded lettuce
1 bunch Vietnamese basil
1 bunch fresh cilantro
2 ZESPRI® Green Kiwifruit, julienne
2 medium carrots, fine julienne
1 lb cooked, peeled shrimp, cut in half lengthwise
25 standard size rice paper wrappers
METHOD:
- Prepare sauce according to recipe below and
reserve.
- Cook the rice vermicelli in boiling water
for about 2-3 minutes, or until al dente. Shock in ice water
to stop the cooking process and drain well.
- Peel carrots and cut into fine julienne. Combine
the reserved, noodles, carrots, lettuce, and kiwifruit to make
the filling.
- Soak rice paper in hot water until it softens
and then place it on a work surface. Place one or two tbsp
vegetable filling in the center of the wrapper and top it
with, basil, cilantro, and two shrimp pieces.
- Press the filling down to flatten it a little.
Fold in 2 sides, and then roll up the parcel. Lay seam side
down on a serving plate. Serve with Nuoc Cham Sauce below.
INGREDIENTS:
ZESPRI® Kiwifruit NUOC CHAM:
3 ripe red chilies, seeded and minced
1/4 cup garlic clove, minced
1/4 cup sugar
3 limes, juiced
1/4 cup rice or cider vinegar
1/4 cup water
1/2 cup Vietnamese or Thai fish sauce
2 ZESPRI® Gold Kiwifruit, pureed with a little water
2 Green and Gold kiwifruit, quartered and cut into
small tiles
METHOD:
- Combine
all ingredients except diced kiwifruit. Adjust seasoning, and garnish
with diced kiwifruit.
- Cover
and marinade for 1/2 to 1 hours.
Makes: 3 cups
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