Chef Braden Wages Recipe for Malai Spring Rolls


by Laura Mazol

Posted on February 16, 2012 at 12:42 PM

Malai Spring Rolls

2 ea                        Thai Basil leaves
2 ea                        Mint Leaves
4 ea                        Cilantro Leaves
1 oz                        Vermicelli Noodles, hydrated
Pinch                     Bibb Lettuce, Shredded
Pinch                     Shredded Carrots
Pinch                     Red Bean Sprouts, Pickled
Pinch                     Yellow Bean Sprouts
Pinch                     Green Onions
3 ea                        Shrimp Halves
1 ea                        Spring Roll Wrapper
·         Submerge Rice paper in warm water and lay on cutting board with rough side out
·         Place all ingredients except shrimp in spring roll wrapper by making a pile approximately 3” x 1”. Lay shrimp out in front of pile so it is visible on the outside.
·         Roll as tight as possible without ripping paper
·         Serve with Sesame soy sauce for dipping
Pickled Bean Sprouts
½ Cup                    Apple Cider Vinegar
½ Cup                    Water
1 Tbl                       Sugar
1 Tbl                       Salt
1 Cup                     Bean Sprouts
1 tsp                      Turmeric (FOR YELLOW SPROUTS)
1 EA                       Radishes and Beets, Sliced (FOR RED BEAN SPROUTS)
·         Heat vinegar, Water, Sugar and Salt until it comes to a boil
·         Pour over Bean Sprouts
·         Add Turmeric or Beets for color and cool
Soy Dipping Sauce
½ cup                    Soy Sauce
½ cup                    Rice Vinegar
2 Tbl                       Sesame oil
¼ cup                    Honey
2 ea                        Garlic Cloves, Minced
1 Tbl                       Ginger, Minced
1 Tbl                       Sesame Seeds, Toasted
·         Mix all ingredients with a Wisk