Spring Rolls - Home Cooking Dish of the Month (April 2013)
It was a close vote this month, but Spring Rolls won out for the new dish of the month. You can see the vote here: http://chowhound.chow.com/topics/895810
Spring rolls are a dish with lots of variations and room for creativity. As usual, you are invited to use published recipes, old favorites, or a recipe you've invented. Please describe your recipe, share your source, and your outcome. Photos are always encouraged. Please remember to paraphrase any recipes that are not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Looking forward to some great spring rolls!
On Friday as part of a small pottery class I'm hosting in the studio I'm going to make a few finger foods to go with a sparkling water punch. I thought it would be a good opportunity to give a spring roll a try. I'm going to make a summer roll with crab (I almost typed crap again!!), mint, thai basil, slivered carrots and rice noodles and a fried spring roll with a cheeseburger filling-an idea I found on one of the blogs I follow. I usually offer two dipping bowls with summer rolls-a bowl of fresh lemon juice and a bowl of thinned hoisin sauce. The cheeseburger filled rolls-no dip.
this archived article from Serious Eats ask the proverbial question and I found the offensive about strange spring roll fillings inspiring-but I usually gravitate towards riffs and unexpected pairings.
Can't wait to see what everyone is planning!!
I am keep to join in! I love all kinds of spring rolls but am a bit scared of deep fat frying so have only ever made summer rolls.
I made some mango, chilli and chicken ones recently with a peanutty hoisn dip. I am keen to try something different though! Crab sounds good actually...
Classic Cha Gio (fried, with rice paper wrap) are the favorite spring rolls in our house. We serve them Lao style, with lettuce, cilantro, mint, cucumber slices, khao poohn noodles, pickled shallots, and dipping sauce.
This NYT recipe is very close to what I do; I just don't add dried shrimp:
Once rolled, you can fry these for 3 minutes on each side, cool, and freeze in plastic-wrapped batches of 6. You'll have to fry them again before serving, but one recipe will make dozens of rolls if you use the small papers.