Читать книгу Air Frying with Instant Pot - Williams Sonoma - Страница 16

20 SNACKS & SIDES

1 tablespoon canola oil

1 shallot, minced

2 cloves garlic, minced

Kosher salt and freshly ground

black pepper

½ lb (225 g) ground pork

1 tablespoon soy sauce

1½ cups (4½ oz/130 g) chopped

napa cabbage

½ cup (1¾ oz/50 g) shredded

carrots

2 oz (60 g) fresh shiitake

mushrooms or rehydrated dried

shiitake mushrooms, stemmed

and caps diced

2 teaspoons fish sauce

2 teaspoons sugar

10 (8-inch/20-cm) square

frozen spring roll wrappers,

made with wheat flour, thawed

2 tablespoons toasted

sesame oil

Select Sauté on the Instant Pot®, press Start, and heat the oil. Add the

shallot, garlic, and ¼ teaspoon pepper and cook, stirring occasionally,

until fragrant, about 1 minute. Add the ground pork and 1 teaspoon of

the soy sauce and cook, breaking up the meat with a wooden spoon

and stirring occasionally, until the pork has started to release some fat,

2–3 minutes. Add the cabbage, carrots, mushrooms, fish sauce, sugar,

the remaining 2 teaspoons soy sauce, and ½ teaspoon salt and cook,

stirring occasionally, until the cabbage has wilted and the pork is cooked

through, 3–4 minutes. Press the Cancel button to reset the program.

Transfer the pork mixture to a paper towel–lined plate. Wipe out or

rinse the pot.

Fill a small bowl with cool water. Working with 1 spring roll wrapper

at a time, place it on a work surface positioned in a diamond shape

(cover the other wrappers with a damp cloth so they won’t dry out).

Spread ¼ cup of the pork filling in a horizontal line on the lower third

of the wrapper, leaving at least a ½-inch (12-mm) border around the

filling. Dip your finger in the bowl of water and moisten the edges of

the wrapper. Fold the bottom corner over the filling, encasing it. Fold

in the left and right corners toward the center and roll the wrapper

away from you into a tight cylinder. Transfer to a plate. Repeat with

the remaining wrappers and filling.

A sweet, sour, salty, savory, and spicy dipping sauce, nuoc cham is the perfect

partner for crispy spring rolls filled with a rich blend of ground pork, shiitake

mushrooms, cabbage, and carrots. Experiment with the filling ingredients to

suit your taste, but be sure to remove any excess moisture with paper towels so

the wrappers won’t get soggy. Purchase frozen spring roll wrappers made with

wheat, not the rice wrappers used for summer rolls and fresh spring rolls.

Spring Rolls with Nuoc Cham

SERVES 4