Best 5 Kathmandu Spring Rolls Recipes

FRESH SPRING ROLLS

Steps:

• Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
• Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
• Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
• (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
• Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
• Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.

KATHMANDU SPRING ROLLS

Steps:

• In a large bowl, combine all ingredients for filling; mix thoroughly.
• Spread out a wrap; moisten the edges with water.
• Spread two tablespoons of filling mixture diagonally across the middle of the wrap.
• Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed.
• Continue making rolls for all filling mixture.
• Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown.
• Drain excess oil with paper towel.
• Arrange rolls in a plate and serve immediately with tomato achar.

VIETNAMESE BUN CHA GIO

Steps:

• Freeze the pork for 30 minutes to firm it up. Then cut each chop in half length-wise and thinly slice. If already frozen, thaw half way before slicing.
• Mix the next five ingredients and toss with pork in a bowl. Allow the pork to marinate for 30 minutes.
• For the nouc cham, mix the warm water and sugar in a small bowl. Stir until the sugar in dissolved. Then add the following six ingredients; set aside.
• Preheat the oven to the necessary temperature provided on the spring roll package. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Cook the spring rolls according to the provided instructions. Heat a large wok or skillet to high heat. Drain the pork well. Add 1 tablespoon of peanut oil to the wok. Stir fry the pork for 1-3 minutes. Chop the spring rolls into 1/2 inch pieces.
• To plate: Place a large hand-full of noodles in the bottom of four bowls. Top each with sprouts, shredded carrots, cucumbers, cilantro and green onions. Place the pork and spring rolls on top; sprinkle with chopped peanuts. Serve with nuoc cham on the side.

SOUTHWESTERN SPRING ROLLS

Steps:

• Combine all ingredients except oil, tortillas, sour cream & salsa, mix well.
• Put approx 2 tbs of mixture on each tortilla, roll tortilla into a thin taquito.
• Heat frying pan to med/high heat (I use an electric range and set it to 7).
• Using 1 tbs cooking oil per 2-3 taquito's, shallow fry in saute pan.
• Garnish with salsa and sour cream.

KEEMA BHUTUWA

Steps:

• In a non-stick pan, heat four tablespoons of oil.
• Add fenugreek seeds and red chilies and fry till dark.
• Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
• Add chopped onions and stir fry until light brown.
• Put chopped tomatoes and cook for about five minutes.
• Add ground meat to the pan; stir to break up into lumps.
• Salt and pepper the meat mixture.
• Set heat to medium and continue to stir fry the meat until cooked.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and spring onion; stir for another two minutes.
• Adjust seasoning with salt and pepper; garnish with fresh cilantro.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice, or roti (flat bread).