It’s time to think out of the box again. I’m talking about spring roll filling. No, there is no strict formula for what you can use to stuff inside a spring roll although there are a lot of traditional recipes. Bury the traditional recipes for a while — that’s how you’ll realize that just like a sandwich or a taco, almost anything can go inside a spring roll. Such as? Ham and cabbage. Seriously.
And are ham and cabbage spring rolls good with rice or are they just for pica-pica? Again, think out of the box. Forget rice for the moment and think noodles. Sotanghon served cold with a tangy dressing and fresh herbs.
This was yesterday’s lunch. The recipe for the cellophane noodle salad is provided below but, if you’re up to it, you can make the Thai-style noodle salad which is even better.
Recipe: Ham and cabbage spring rolls with cellophane noodle salad
- about 60 g. of cellophane noodles (a.k.a. sotanghon)
- about 6 tbsps. of nuoc cham
- chopped fresh mint, as much as you like
- chopped fresh Thai basil, as much as you like
- 3/4 c. of finely chopped ham (any kind)
- 1 c. of finely chopped white cabbage
- 1/4 c. of finely chopped onion
- salt and pepper, to taste
- 1 egg, beaten
- 10 spring roll wrappers
- about 1 and 1/2 c. of cooking oil
- peanut sauce, to serve
- more nuoc cham, to serve
- Cook the noodles in boiling water for about ten minutes. Drain. Rinse with cold water and drain well. Transfer to a bowl, add the 6 tbsps. of nuoc cham, mint and basil. Toss. Cover and keep in the fridge until needed.
- While the noodles chill, prepare the spring rolls. Mix together the ham, cabbage, onion, and enough salt and pepper to taste. Pour in half of the beaten egg. Mix well.
- Make the spring rolls (see step-by-step instructions); use the remaining egg to seal the edges. Fry in hot oil just until golden.
- Serve the spring rolls with the noodles, and peanut sauce and nuoc cham on the side for dipping.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2 to 3