Normally a recipe that is well and truly treif, can be converted to glatt kosher by changing around a few items. With this particular dish I have had to completely start from scratch.

Not easy but here goes.

Ingredients:

For 10 rolls.

• 1 lb of cooked Osso Bucco, shredded.
• 1 head red leaf lettuce
• ½ bunch mint
• ½ bunch of chives
• ½ pack dried spring roll wrapper (rice paper)
• 1/3 pack dried rice noodles.
• Peanut dipping sauce
• 2 tbsp minced garlic
• 2 tbsp vegetable oil
• 8 tbsp hoisin sauce
• 2-3 tbsp peanut butter
• ½ cup water
• Some ground peanuts

Method:

• Cook the rice noodles according to the package. Drain and cool under cold water.
• All the vegetables should cleaned and chopped.
• Soak the rice paper according to instructions on the packet.
• Lay the rice paper on a tabletop and place some rice noodles at the bottom.
• Add lettuce then vegetables, not too much on each wrapper.
• Add the shredded Osso Bucco
• Fold the left and right sides of the rice paper towards the center.
• Lay some chives lengthwise with one poking out. Then fold the bottom to cover the noodles. Keep the roll tight, so squeeze lightly as you roll.
• Continue to roll upwards to complete the spring roll.
• Peanut Dipping Sauce
• In a pan, over medium heat, sauté 2 tbsp of minced garlic in a little oil.
• Add the hoisin sauce and the peanut butter, the water and mix thoroughly.
• Bring to the boil and then immediately turn off the heat. Pour into suitable dipping bowls. Sprinkle some ground peanuts on each dipping bowls.

Enjoy