Ajeen Spring Roll

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

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

Recipe

• 1 soak the noodles in boiling water for 5 minutes. drain and cut into 1â€? to 2â€? 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.