by Chef Al Levinsohn
Wednesday, March 11, 2009
Saut– in 1 T olive oil just until heated through
1 T garlic, minced
– cup julienne yellow onion
1 thumb-size piece ginger, grated
1/2 cup shredded cabbage
4-6 shiitake mushrooms, sliced thin
Remove from heat and add
2 green onions, sliced into matchstick pieces
1 tsp. black pepper
2 tsp. fish sauce
1 cup shredded duck confit
1 cup packed arugula
1/2 cup fresh coriander, chiffanod
1/2 cup fresh Thai basil, chiffanod
1 teas fresh lime juice
Chill mixture,
To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper
Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
