A fresh, flavourful summery wrap.
1 tbs vegetable oil
1 cup shredded jicama
2 tbs oyster sauce
20 spring roll wrapper sheets
2 cups shredded lettuce
2 cups boiled bean sprouts
1 cup crispy pork rind, coarsely chopped
2 tbs fried shallots
20 cooked shrimp (prawns)
3 1/2 oz.roasted pork, sliced
For the sauce:
1 cup Tamarind Puree
5 dried chiles, soaked
1 tbs soy sauce
1/2 cup jiggery, palm sugar, or soft light brown sugar
7 cloves garlic
1 tbs fermented soybeans
Makes 15 rolls.
Step 1: Heat the oil in a wok over medium heat, add the jicama and oyster sauce, and sauté for 30 seconds. Remove from the heat and set aside.
Step 2: To make the sauce, pound all the ingredients together in a mortar with a pestle until smooth. Heat the sauce in a wok over medium heat, bring to boil, then reduce the heat and simmer until thickened.
Step 3: Lay a spring roll wrapper out on a wok surface so that the one of the corners faces you. Put a little of the lettuce, bean sprouts, pork skin, fried shallots, and jicama in he center of the wrapper and add a little sauce. Fold the bottom corner of the wrapper up and over the filling. Fold the left and right corners in to create a package. Roll the package up toward the top corner and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up the filling. Cut the rolls in half and serve with the remaining sauce.
Reprinted with permission from Thailand: The Cookbook (2014, Phaidon)
See more recipes from Thailand: The Cookbook.