Garlic Spring Rolls with Garlicky-Lime Sauce
35 cloves garlic, peeled, divided
2/3 cup fresh lime juice
1/2 cup fish sauce (nuoc man)*
1/4 cup bottles diced jalapenos
2 tsp sugar
1/2 cup chopped water chestnuts
2 cups ground pork
5 green onions, chopped
1/2 cup grated carrot
1 tsp salt
1 tsp coarse ground black pepper
4 cups thinly sliced Napa cabbage (Chinese cabbage)
18 sping roll wrappers (thawed, if frozen)*
1/3 cup canola oil or as needed
Boston lettuce for garnish (optional)
Pickled carrot for garnish (optional)
Green onion brushes for garnish (optional)
To make sauce, in a food processor, finely chop 20 cloves garlic. Mix garlic with lime juice, fish sauce and sugar; reserve.
To make eggrolls, in a food processor, chop remaining garlic. In a bowl, thoroughly mix garlic with water chestnuts and next 6 ingredients. Gently fold in Napa cabbage. On a work surface lightly dusted with cornstarch, wet the edge of one wrapper; put 2 tablespoons filling in center. Fold one corner over filling. Fold in sides and roll tightly. Repeat with remaining rolls. Heat oil in large pan. Fry rolls until cooked and golden brown. Drain.
To serve, arrange spring rolls on a serving platter with bowl of dipping sauce in the middle. Garnish with lettuce, carrot and onions.
|