Spring Roll Nam Khao with Tiny Kalijira Rice Cooking Time 30 minutes
Serves 3-4 people
1 cup TINY Kalijira rice uncooked 1-1⁄2 cups water
1 pinch salt
1 pinch msg
1/2 cup dried coconut shreds 1 egg
2 tbsp red curry paste
1/2 tbsp fish sauce
2 tbsp jasmine rice flour 1 cup cured pork
1 cup cilantro, diced
1 cup green onion, diced 2 carrots, match stick
1 purple cabbage, thinly sliced 1 packet spring roll wraps
1/3/ cup sweet chili sauce
2 tbsp cup crushed peanuts
1⁄2 lime juice
1 tsp dried crushed chili pepper
Rinse the rice 3x and then drain. I like to cook my rice in a regular soup pot because it gives me more control. Add the measured water to the pot with the rinsed rice and aromatics then bring it to a boil for 8 mins on low with the pot covered. Put the cooked rice on a tray and cool for 40 mins. You want to make sure the rice is not too hot and also not too cold.
In a small bowl, whisk the egg, red curry paste, and fish sauce. Grab a whisk and then make sure that all of it is well mixed.
Add the cooled cooked rice in a large bowl, then add salt, msg, dried coconut then mix. Make sure to mix everything evenly so we don’t get clumps of any ingredients. Then add the curry egg mixture. Sprinkle the jasmine rice flour and mix.
Oil measuring cup then form 1⁄4 cup size balls. Firmly press the rice together until rice sticks together.
Heat cooking oil for 10 mins until 330F and fry for 2 mins. Your oil will lower in temp when you add the balls. You want to make sure you don’t over pack the fryer or else it will not fry evenly. Put about 4 balls in at a time then put heat on medium.
Quick second fry all balls at 350F for 1 min then cool for 10 mins
Deliverables from Saeng’s Kitchen
7. Soak the rice paper for a few seconds then let it soften for 1 min. Place lettuce, crushed crispy rice, cilantro, green onions, carrots, purple cabbage then fold half way and place soured pork then fully roll.
8. Mix the dipping sauce ingredients together then enjoy!