Ingredients: Cucumber, Shallot, Kaffir Lime Leaves, Thai-Bird Chili's, Korean Red & Green Finger Hots, Dried Thai Peppers, Cilantro, Mint, Thai Basil, Galangal Root, Spring Roll Wrappers, Lemon Grass, Rice Noodles, Green Onion, Dried Apricot, Rice Wine Vinegar, Smoked Porked Tenderloin, Meyer Lemon, Lime, Shrimp
Bring 2 qts of water to a boil, add cut and smashed Lemon Grass, sliced Shallot, lime Leaves, Green Onion, Thai- Bird's 3" chunk of sliced Galangal Root, Head of Garlic, slice Lime slices.......reduce liquid to half. Remove pot from burner add Shrimp. When Shrimp turns pink remove from pot, strain and save liquid. Return broth to a strong simmer...add Rice Noodles, cook for 4 min. Remove noodles and rinse under cold running water....set noodles aside. Shell and devain Shrimp, slice in half horizontally....set aside.
Dipping sauce on the left has chopped and water reconstituted Dried Apricots...drained then the addition of both 1/4 c of Rice Wine Vinegar and Meyer Lemon is added. Puree with blender and strain through China Cap. Add crushed Dried Thai Pepper.
Sauce on the right has chopped and smashed Red Korean Finder Hots, along with a few clove of Garlic, 1" minced piece of Galangal Root, Rice Wine Vinegar and Canola Oil.
The build.......soak 8" Spring Roll Wrappers in warm water for 10 sec. Add Leaf Lettuce, Rice Noodles, thinly sliced Korean Green Peppers, Mint Leaves, Cilantro, Garlic Chives, sliced Cucumbers, sliced Smoked Pork Tenderloin, Thai Basil Leaves and Shrimp. Fold both sides inwards then tightly roll from the bottom to the end of the wrapper.
Keep Spring Rolls covered to prevent drying out or sticking together.
Plating shot of the Asian Spring Rolls............at dusk.....while.......
the sun and beer go down
