Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Spring Rolls with Pork and Glass Noodles
Details
- Servings: 12
- Diet: Low-Fat
- Meal: lunch, dinner
- Dish: main course
Cuisine
- asian
Ingredients
- 2 ounces glass (cellophane) noodles
- 3/4 pound ground pork
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup julienned carrots (about 1 small)
- 1/2 cup finely shredded green cabbage
- 1/2 cup thinly sliced yellow onion (1/2 small)
- 1/2 cup julienned taro or potato
- Vegetable oil, for frying
- Twelve 7-inch square spring roll wrappers
- 1 large egg, lightly beaten
- Chinese hot mustard, for dipping
- Sweet chile sauce, for dipping
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