Let's try spring rolls


It's summertime now and I'm making spring rolls a lot. This is because they are cooling, you don't need to heat up the entire kitchen and they are a beautiful way to showcase fresh summer produce. I think spring rolls should be the new sushi. Sushi is delicious, but I always feel disappointed about the ratio of rice to filling. Too much rice, not enough filling. Spring rolls, on the other hand, are 90% filling and only 10% wrapping. A thin rice paper sheet encompasses a large array of vegetables and meat. A burst of flavour with every bite. Mmm delicious and very good for you too!

Making spring rolls is not too difficult, but preparation is key. Make sure you prepare all the ingredients beforehand and have your wet tea towels, paper towels and dipping water ready. Your ingreadients can vary depending on what you have on hand. Generally, the equation to a balanced spring roll filling is : 1 filler (purple cabbage), 1 herb (e.g coriander or mint), 1 protein (e.g shredded egg, tofu or shrimp) and 3 interesting vegetables (e.g avocado, shiitake mushrooms, carrot, capsicum or cucumber). I have included two dipping sauces that go along really well with the spring rolls. The sesame soy dipping sauce is essential, as the purple cabbage needs to be marinated in the sauce before wrapping.

My top three spring roll tips are: Have everything chopped and prepared on hand, make sure you don't put too much filling and make sure your ingredients are sliced at the same length to produce even looking spring rolls.


Spring rolls recipe:
There really is no exact recipe or serving size. If you want more spring rolls, prepare more filling. This recipe makes around 12-15. My spring rolls have egg as protein.

15 spring roll wrappers, or as many as you want to make
1 bunch of coriander
1/2 an avocado sliced
1 small cucumber, sliced into batons
1 capsicum/carrot, sliced into batons
1/4 of a purple cabbage, shredded
3 shitake mushrooms, cooked (optional, but they are a nice addition)

egg sheet:
1 egg + some oil

Whisk egg in a bowl with a pinch of salt. Heat a small frying pan on high heat and add some oil. Pour in egg, the egg should puff and sizzle. Let egg sheet cook for 30 seconds, remove, cool, and slice into 1 cm thick shreds

dipping sauce:
Sesame soy dipping sauce:
1 tsp honey
1 tsp lemon juice
1 tsp sesame oil
1 tbs soy sauce
2 tsp water

Mix and adjust to taste.

Tahini dipping sauce: (This is a little different, but works surprisingly well with spring rolls)
1 tbs tahini
1 tsp lemon juice
1 tsp honey
2 tsp olive oil
salt
water to thin until desired consistency

Mix together tahini, lemon, honey, olive oil and salt. Add water until desired consistency.

1. Prepare all ingredients. Make sauces. Wet a tea towel and place on a medium sized chopping board.
Fill a bowl with some tap water. Have a plate lined with damp paper towels ready for the finished spring rolls.

2. Toss cabbage with 1-2 sesame soy dipping sauce. Leave to sit  for a few minutes in the fridge. Make sure your other ingreadients are relatively the same length.

3. Time to wrap!
Dip rice paper in bowl with water. Place rice paper on wet tea towel. The wet tea towel will continue to soak the rice paper, the rice paper should be very damp, but not too soft.
Place some cabbage, 1 avocado slice, 1 capsicum slice and 1 cucumber slice at the bottom end of the spring roll. Roll it up to cover ingredients, then bring in the sides. Now it is time to add your secound lot of ingredients. (This technique ensures beautiful looking spring rolls) Add some egg and a pinch of coriander next to the closed edge of the spring roll.  Roll it up tightly. You may feel a bit sad because your first few spring rolls may be ugly, but don't dismay, with a bit of practise yours will become better! (My first ones were like retarded colourful slugs)

4. Serve with dipping sauces and enjoy.

Hint: I have to thank my favourite youtuber chef, Chef John from foodwishes for his helpful spring rolls video. If you have trouble understanding how to fold and roll, may I suggest watching Chef John demonstrate. https://www.youtube.com/watch?v=HvYhQwIBc7Y

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About me

Hi I'm Cindy.