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Cambodian-Style Spring Rolls
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.
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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.
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Peel that mango, but don't do it into the trash can. You'll need those fillings in just a moment.
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The sliced lime goes into the poaching liquid with its skin and all.
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This is poaching liquid with punch: lime, onion, dried chile, and mango peels join forced with the more conventional salt, pepper, and water.
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Merrill lowers in the shrimp -- we removed the tails before cooking, but you don't have to.
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The shrimp are done when they're barely pink -- they'll continue to cook after draining.
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Merrill fishes (shrimps) around for any stragglers.
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They'll stay in the ice bath until fully cooled.
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Meanwhile, the rest of the filling starts to come together. Here we have seeded cucumber and diced scallion greens.
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The neatly diced mango joins in the fun -- can you spot the sambal oelek hiding under it?
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Draining the shrimp guards against a soggy filling. (No one wants a soggy filling.)
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"Bite-sized" is what we're going for.
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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.
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Cooking the mai fun is easy -- just soak them in boiling water, then drain.
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While the noodles soak, Amanda whips up the dipping sauce. It has -- surprise! -- more mango in it.
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Nothing complicated here, just fresh flavors blended together.
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Finally, it's time to roll. (Literally.) Merrill soaks a rice paper wrapper in warm water until it's pliant and soft.
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Watching the stiff wrappers go translucent and slack is like magic.
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Over a layer of cilantro leaves, spoon on some of the filling (not too much).
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Fold the wrapper up and secure it with your fingers...
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Then fold in both sides.
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Roll up the package like a tiny burrito, and that's it! Now repeat.
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Lovely.
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