Made these in the Penang cooking class as well. A million things to chop, but so delicious and so fresh.
Spring Roll Wrappers
30 Prawns, shelled and deveined
1 handful Green Beans, diced
4 Garlic Cloves, minced
2 blocks Raw Tofu, julienned
1/2 cup Fried Tofu, chopped
Black Pepper
Plum Sauce
Hoisin Sauce mixed with Chile Sauce
1 bundle Cilantro, chopped
3 leaves of Lettuce, julienned
2 Eggs, cooked and julienned
1/2 Jicama, julienned
1/2 Cucumber, julienned
1 handful Peanuts, roasted and ground
1 handful Dried Shallots
1 handful Bean Sprouts
1 Chile Pepper, seeded and julienned
First - to market. Got the sauces, made fresh:
Got the spring roll wraps, made fresh. This was so cool - the dough adhered to itself, so the man making them would touch his ball of dough down onto the pan for a split second and then pull it up quickly. This would leave just a thin layer on the pan, which a woman would scrape off immediately, making each thin wrapper.
Our assembled ingredients (post-chopping):
1. Chop, dice, or julienne all vegetables. To julienne simply means to cut into long, thin strips, like the cucumber below.
The fried tofu:
The green beans:
2. Cook peanuts in wok for 2-3 minutes, stirring constantly. Take off heat when blackened, and crush.
3. Scramble eggs and cook a thin omelet over high heat, flipping once. Roll egg and slice.
4. Peel and devein prawns.
5. Cook garlic in pan for 1 minute over high heat, and stir in prawns. Cook for 1 more minute.
6. Add in raw tofu, green beans and black pepper. Stir for 2 minutes, then turn off heat. Allow to sit in pan for a few minutes to let to flavors continue to blend.
7. Place a spring roll wrapper on a plate, and spread a spoonful of plum sauce and sweet and sour sauce on top.
8. Add a lettuce leaf, and a small spoonful of the prawn mixture on top.
9. Add all other ingredients, roll and consume.
