Monday, August 18, 2008
Proud Mary Keep on Rollin' - More Spring Roll Experiments
We picked up some real Spring Roll wrappers at Hung Vuong for .75 cents; these aren't your supermarket eggroll wrappers, but real Spring Roll pastry dough rolled out.
Here's a link to the recipe we used. In attempt to make them healthy, we baked the rolls and brushed them with olive oil. The results were just as crunchy as a fried spring roll.
Here they are laid out...fill them with your favorite stuffing ( I used shredded cabbage and pork OR shredded cabbage and chicken) 20 minutes later at 425 degrees you're ready to go.
Here's Elizabeth's mis-en-place...cucumber, bean sprouts, cilantro, carrots, seaweed and Thai licorice basil. Wrapped all together in a soaked rice spring roll wrapper and you've got a perfect summer roll.
Served with 5 kinds of sauce to span the 4 flavors...super hot Srirachi (HOT), hot mustard (hot), soy sauce & orange marmalade (Sweet), Ume plum vinegar (salty), and soy sauce & lime juice (bitter).
C & E