Nem kek-coc sach kok .
( Jicima and Chinese sausage roll. )
Fresh spring roll made from lightly sauté jicima , carrot and dried shrimp, slices boiled Chinese sausage, crisp lettuce and sweet basil leaves wrapped in rice paper dips with hoisin dipping sauce is absolutely delicious.
- Ingredients :
- 2 Pieces Chinese sausage
- 1 Tablespoon vegetable oil
- 2 Eggs, beaten
- 1 Clove garlic, minced
- ˝ Medium size Jicima, peeled and juliennes
- 1 Carrot, peeled and juliennes
- 2 Tablespoons dried shrimp , soaked in water, rinsed and drained
- 1 Package rice paper wrapper
- A large bowl with some luke warm water to moist rice paper
- Roman lettuce or Boston lettuce
- A handful sweet basil leaves
- Procedures :
Steamed or boiled Chinese sausage, when it cooked, removes it skins, slices thin and set a side.
Using mortar and pestle to crushed the dried shrimp, or put the shrimp in a small processor and finely chopped, set a side.
Heat up a non-stick skillet or wok.
When skillet is hot, add oil and spread egg evenly over hot skillet, cook egg same as omelet. When egg done, remove from skillet, chopped egg into thin strips and set a side.
Using same skillet, add garlic, jicima and carrot, sauté till jicima soften but not over cook, when done set a side.
Add crushed dried shrimp, mixed well and set it a side.
Take a piece of rice paper dips in a bowl of warm water, removed from water, lay it flat on a cutting board or a plate.
When the rice paper moistens, put a few slices of sausage on 1/3 top of rice paper.
Top with some fried egg; some sauté vegetables, lettuce and sweet basil leaves.
Lift the top part of rice paper fold over the stuffing; repeats the same on both sides.
Roll it forward, away from you,like the spring roll.
This recipe for 8 fresh spring rolls.
Serve with hoisin dipping sauce.
Copyright by Mylinh Nakry.