Ingredients
1 ounce carrots
1 ounce green beans
1 ounce celery
4 ounces cooked Kahlua pig, or roast pork
Salt and pepper
1 egg
1 tablespoon water
1 ounce bean sprouts
4 pieces lumpia wrapper
Pineapple Salsa, recipe follows
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Julienne the carrots, green beans, and celery. Shred the Kahlua pig and season it with salt and pepper. Whisk together the egg and water to make the egg wash. Wrap all ingredients, including bean sprouts, in lumpia wrappers, using egg wash to seal. Preheat a deep fryer or a heavy pot halfway filled with oil to 360 degrees F. Deep-fry the rolls until golden brown on all sides. Remove to a paper towel lined plate to drain. Cut each roll in half on a slant. Serve with Pineapple Salsa. Mix all ingredients together in a bowl. Serve with Kahlua Spring Rolls.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Vietnamese rice paper — fresh rolls, fried spring rolls
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Multiple sizes for restaurant-style plating — tartare, rice, salad