"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spring rolls Recipe

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This recipe for Spring rolls, by , is from The Spronk-Bennett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

( Mama) Natasha Bennett &Josephine Spronk-Ortiz
Added: Thursday, May 15, 2008


Spring rolls:
Can use 1/2 lb shrimp, or pork or combo
10- sheets of rice paper
1 -package of soba noodles
4 stems of mint destems and washed
1/4 cucumber peeled,and juliann
1/2 carrot peeled and julianned
julian carrots & Dikkon radish
Lime juice
Fish suce
Crushed rosted peanuts
Diced Thai chili or Diced jalepenio

In small pot, boil soba noodles for 10 to 15 minutes. Quickly drain and cool by runny cold water over the noodles in a strainer.Devide noodles into 5 portions and set aside.
Take Cucumbers, carrots,mint and meat and devide each into five portions.
Take 2 sheets of the rice paper and run hot water over all until rice paper becomes like paper towel.
place flat on cuting board and fill center with cucumber, mint, noodles, meat,and carrots. then begin rolling gently as not to tear rice paper. Fold each side as you're rolling spring roll then set aside. Continue same proceder until all rice paper is done. Cut each spring roll in half diagonal wise.
place on plate and serve with sauce

Number Of Servings:
Number Of Servings:
5 to 10 people
Preparation Time:
Preparation Time:
30 minutes




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