Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Deep-Fried Spring Rolls

Chopstick Cinema

This Month's Film: Lord Jim
Cuisine: Cambodian

These crispy little treats were the star of the show. I used ground turkey for the meat element of the filling, along with shredded carrot and cabbage, scallions, and garlic. I seasoned the filling with fish sauce, soy sauce, and oyster sauce, and served the deep-fried rolls with sweet chili dipping sauce. The result was so tasty that I was grateful that the recipe made two dozen rolls, so there were enough left over for dinner the next evening.

The recipe will be posted at the end of the month along with my 'Lord Jim' film review.

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