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Fresh Spring Roll - Mindful Cooking Retreat | 2016.08.11

3,418 views · Published 14 August 2016 · 55:55 · Indexed 27 October 2026

Channel: Plum Village · 2016 · Education

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Fresh Spring Rolls
Ingredients:
- 10 leaves of lettuce
- ½ cup shredded cabbage
- ½ cup shredded carrot
- ½ cup shredded cucumber
- 15 – 20 chive stems
- 10 stalks of mint, washed and drained
- 10 stalks of coriander, washed and drained 
- 1 chili pepper (optional)
- 3 tablespoons peeled split mung beans, soaked in water for one hour.
- 1 heaping tablespoon of canned corn kernals
- 1 bowl hot water to wet rice paper
- 4 tablespoons hot water (to make the sauce)
- 1 pinch salt
- 1 pinch tumeric (or cayenne powder)
- 2 tablespoons sugar
- ½ tablespoon soy sauce
- 1-2 cloves of garlic
- ½ teaspoon lime juice
- 5-6 tablespoons vegetable oil
- 8 sheets of rice papers
- cloth or towel

Preparation:
Step 1: 
Add water to the level of the soaked mung beans, plus 2-3 tablespoons more water. Add salt and tumeric and blend them together. Put the mix in a bowl. Add corn and chopped chives. Mix evenly.

Step 2: 
Put oil in a pan. As the oil gets hot, add 1 tablespoon of the mung bean mix into the pan to fry. When pouring the mung bean mix into the pan, make sure the “pancake” is not too big, so that you can cut it into thick slices. Turn the fried cake over until the mung bean becomes crispy. Then remove it from the pan and place it on a paper towel to absorb the excess oil.

Step 3: 
After it cools down, cut the fried mung bean cake into strips with scissors.

Step 4: 
Place a towel on a table. Dip the rice paper in the warm-to-hot water and remove it immediately.  Place the rice paper on the towel.

Step 5: 
Place a small amount of each of the vegetables on the rice paper, then add two pieces of the fried mung bean cake. Fold it once and then add the chive stem(s) so that a portion extends beyond the rice paper, and then roll it to the end.

Step 6: 
To make the sauce to eat with fresh spring rolls, mix sugar, salt, and hot water. Add soy sauce to the mix to make it the color of  “nước mắm” or vegetarian fish sauce. Mince the garlic - the smaller the better - and add it to the vegetarian fish sauce. Add the lime juice into the sauce.  ENJOY!

Note: Add minced chili pepper if preferred.

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