Photo Slideshows

Cambodian-Style Spring Rolls

By • May 17, 2012 • 0 Comments

1 Save

Cambodian-Style Spring Rolls by boulangere

WHO: boulangere lives in Montana, where she teaches classes about food and cooking.
WHAT: Lively, fresh spring rolls inspired by the memory of a group of Cambodian women.
HOW: The shrimp are poached in a flavorful broth that includes the mango peel! The cooked shrimp, as well as the fruit of the mango itself, go into a bright filling that is spooned into rice paper wrappers.
WHY WE LOVE IT: Whether you're planning the picnic potluck of boulangere's past or just a light Sunday lunch, these spring rolls are as tasty as they are impressive.

Cambodian-Style Spring Rolls by boulangere

WHO: boulangere lives in Montana, where she teaches classes about food and cooking.
WHAT: Lively, fresh spring rolls inspired by the memory of a group of Cambodian women.
HOW: The shrimp are poached in a flavorful broth that includes the mango peel! The cooked shrimp, as well as the fruit of the mango itself, go into a bright filling that is spooned into rice paper wrappers.
WHY WE LOVE IT: Whether you're planning the picnic potluck of boulangere's past or just a light Sunday lunch, these spring rolls are as tasty as they are impressive.

Cambodian-Style Spring Rolls

Photo 1 of 23

A jumble of flavors: sesame oil, fish sauce, soy sauce, mai fun noodles, lime, scallions, dried chiles, onion, cilantro, cucumber, sambal oelek, shrimp, and -- last but not least -- mango fruit and peel.

Cambodian-Style Spring Rolls

Photo 2 of 23

Peel that mango, but don't do it into the trash can. You'll need those fillings in just a moment.

Cambodian-Style Spring Rolls

Photo 3 of 23

The sliced lime goes into the poaching liquid with its skin and all.

Cambodian-Style Spring Rolls

Photo 4 of 23

This is poaching liquid with punch: lime, onion, dried chile, and mango peels join forced with the more conventional salt, pepper, and water.

Cambodian-Style Spring Rolls

Photo 5 of 23

Merrill lowers in the shrimp -- we removed the tails before cooking, but you don't have to.

Cambodian-Style Spring Rolls

Photo 6 of 23

The shrimp are done when they're barely pink -- they'll continue to cook after draining.

Cambodian-Style Spring Rolls

Photo 7 of 23

Merrill fishes (shrimps) around for any stragglers.

Cambodian-Style Spring Rolls

Photo 8 of 23

They'll stay in the ice bath until fully cooled.

Cambodian-Style Spring Rolls

Photo 9 of 23

Meanwhile, the rest of the filling starts to come together. Here we have seeded cucumber and diced scallion greens.

Cambodian-Style Spring Rolls

Photo 10 of 23

The neatly diced mango joins in the fun -- can you spot the sambal oelek hiding under it?

Cambodian-Style Spring Rolls

Photo 11 of 23

Draining the shrimp guards against a soggy filling. (No one wants a soggy filling.)

Cambodian-Style Spring Rolls

Photo 12 of 23

"Bite-sized" is what we're going for.

Cambodian-Style Spring Rolls

Photo 13 of 23

The spooky reflection of the yellow mango and pink shrimp in the sides of the shiny metal bowl makes it look like it's glowing.

Cambodian-Style Spring Rolls

Photo 14 of 23

Cooking the mai fun is easy -- just soak them in boiling water, then drain.

Cambodian-Style Spring Rolls

Photo 15 of 23

While the noodles soak, Amanda whips up the dipping sauce. It has -- surprise! -- more mango in it.

Cambodian-Style Spring Rolls

Photo 16 of 23

Nothing complicated here, just fresh flavors blended together.

Cambodian-Style Spring Rolls

Photo 17 of 23

Finally, it's time to roll. (Literally.) Merrill soaks a rice paper wrapper in warm water until it's pliant and soft.

Cambodian-Style Spring Rolls

Photo 18 of 23

Watching the stiff wrappers go translucent and slack is like magic.

Cambodian-Style Spring Rolls

Photo 19 of 23

Over a layer of cilantro leaves, spoon on some of the filling (not too much).

Cambodian-Style Spring Rolls

Photo 20 of 23

Fold the wrapper up and secure it with your fingers...

Cambodian-Style Spring Rolls

Photo 21 of 23

Then fold in both sides.

Cambodian-Style Spring Rolls

Photo 22 of 23

Roll up the package like a tiny burrito, and that's it! Now repeat.

Cambodian-Style Spring Rolls

Photo 23 of 23

Lovely.

Comments (0)

Default-small
Default-small