Tuesday, September 11, 2012

Recipe: Crispy Pork, Shrimp and Cabbage Imperial Rolls

My photo didn't turn out so well,
so see a photo at the link to the recipe below.

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!)
  • Remember to add the potato

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