Mmmmm. Spring Rolls!
I suppose these are technically Fried Vietnamese Spring Rolls, though beyond using Vietnamese rice wraps and Vietnamese rice noodles, I sort of went with it Gascon style.
Get the filling started. Boil the water for the noodles.
- Local Grass-fed Mince
- Duck Fat
- Fish Sauce
- Grass-fed beef broth, what, like two cups?
Load up the pan with some duck fat and chuck in your mince.
After the mirepoix gets acquainted, add a splash of fish sauce, the beef broth and begin prep for the wrapping.
Pull out a galettes de riz sized bowl and fill it with warm water. By this time, your noodle water should be ready. Get the colander ready and then boil your noodles. Quick! take them out. They don’t need long.
With the noodles done and the filling done, you should be ready to…
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