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Fresh Spring Rolls, Improvised

June 10, 2009

all the ingredients, ready to be rolled

In a recent post Dinner, Some Assembly Required, I briefly mentioned the possibilities for leftover sauteed red cabbage. After a trip to the Asia Supermarket in Philadelphia’s Chinatown yesterday to pick up some Thai curries, noodles and rice wraps, I decided to craft the rest of the cabbage into improvisational fresh spring rolls. Although traditional Thai and Vietnamese spring rolls contain a fairly specific melange of herbs, shrimp, and rice vermicelli, the basic formula can be applied to an abundance of leftovers/veggies. In this instance, the cabbage coupled with a bit leftover pork tenderloin comprise the bulk of the filling and a sprinkling of chopped peanuts and a healthy squeeze of lime round out the flavor. Along side for dipping, I made a satay sauce of sorts–a few heaping spoonfuls of peanut butter, loosened up with a bit of rice vinegar, nam pla (fish sauce), soy sauce, sriracha hot sauce and toasted sesame oil–more carefully measured recipe to follow!


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