Ham and cabbage spring rolls with cellophane noodle salad
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