“I really like this dish, thanks to chef Ajeen Beckford. it's wonderful”
READY IN:
20mins
SERVES:
4
YIELD:
30 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the noodles in boiling water for 5 minutes. Drain and cut into 1” to 2” pieces.
  2. Heat the oil and stir-fry the garlic for a few seconds. Add the shrimp and beef and stir-fry breaking up any clumps. Add the carrots, scallions, zucchini, squash, oyster sauce and sambol oelek.
  3. Mix the cornstarch and water in a small bowl.
  4. Moisten the wraps a few at a time in hot water. Lay out on a damp towel.
  5. Place approximately 2 tbsp of the filling in the centre of each wrapper. Fold the sides toward the middle and roll in a cigar shape. Brush the edge with cornstarch mixture to seal.
  6. Deep-fat fry at 325°F until hot and crispy. Drain and serve with nuoc cham sauce.

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