Recipe: Crispy Pork, Shrimp and Cabbage Imperial Rolls



We made Crispy Pork, Shrimp and Cabbage Imperial Rolls (Food and Wine Magazine, Sept 2012, p.68), a recipe from Valerie Luu and Katie Kwan who are 2 young and hip Vietnamese street vendors who run Rice Paper Scissors in San Francisco. 

While I forgot the potato/taro root (oops!), it was a great recipe we'll definitely make again.  We had a revised version of Broccolini with Spicy Sesame Vinaigrette on the side, using regular broccoli.

Tips for Next Time:

• Use about a 1/2 tablespoon less of the fish sauce
• Add minced serrano (I love a spicy kick!)
• Add jalapeno for flavor
• Make 1/3 of the sauce
• Remember to add the potato