veggie spring roll help pls?
- foxy fairy Apr 9, 2007 10:21 AM
Here's what I have:
(no mushroom b/c my sweety cannot be convinced to eat them!)
and some spring roll wrappers
For sauce I have rice vinegar, fish sauce, soy, garlic, etc
How do I cook and assemble? I would like a simple method as this is my first time with these and I'm also making tom kha gai so I'll have my hands full
dried mung beans or sprouts? I have seen "hippie style" recipes that use cooked mashed mung beans but I much prefer the sprouts.
I also really like a bit of plain egg omelet in my fresh sping rolls. And some nice slivers of seeded fresh jalapeño peppers.
If you must fry them the folding is much more critical to prevent a mess. You'll also want to use peanut oil at a slightly lower than traditonal US frying temp -- this adds to the decided "picked up some grease" texture/flavor that fried spring rolls tend to have...
I don't know if I would put any herbs in -- might be a unpleasant surprise as the flavor would likely be fairly intense, given the tiny amounts of filling any one spring roll can hold...
A like the simple flavors of Nam Prik Nam Pla:
1/2 cup fresh lime juice strained (generally 4 halves of good sized limes)
6 thinly sliced seeded birds eye chiles
4 tbls Thai fish sauce
1 1/2 tsps brown sugar
2 cloves garlic, minced
soak the chile strips in the lime juice, add the fish sauce. Stir in the brown sugar until dissolved (slighlty warming in microwave may speed this up and as long as the sauce doesn't boil the flavor doesn't change).Mix in the garlic. Serve from glass bowl/jar to spoon over food or as dipping sauce..
Just made this wkd with:
lettuce, carrot, scallions, vermicelli, thai basil, mint, tofu/shrimp with peanut butter dipping sauce (satay sauce i guess):
peanut butter, rice wine vinegar, soy sauce, water, chili sauce, hoisin whatever you have on hand
basically, just make 'em like burritos but dont over-stuff! :) ...also it helps if the wrapper isn't totally soggy