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
