Rosie and Mr. Hawthorne
are making spring rolls for lunch today.
Looks pretty good, doesn't it?
I'm starting out with
three different dipping sauces.
First up is my version of Nuoc Nam.
My ingredients:
1/8 cup rice vinegar
1/8 cup lime juice
1/8 cup fish sauce
2 garlic cloves, minced
1 heaping TB sugar
1 Thai chili pepper, minced
Rosie's Ingredients:
1/2 cup cider vinegar
1/4 cup honey
1 TB chopped scallion
1 TB chopped red onion
1 TB diced cucumber
1 TB chopped peanuts
1 Thai chili (not shown)
Mix well.
This is one of my favorite dipping sauces.
It's sweet.
It's sour.
And it's got cucumber and peanuts.
Great for fritters.
And my third sauce - sesame/soy.
Rosie's ingredients:
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 tsp - 1/2 tsp sesame oil
1 TB sesame seeds, toasted
Mix all ingredients together.
Start out with 1/4 tsp of the sesame oil,
taste, and see if you need more.
A little bit of sesame oil goes a looooong way.
And here are my three sauces.
These would be excellent with egg rolls,
fried wontons, vegetable fritters,
or fried sweet potato/squash/zucchini slices.
With my sauces out of the way,
I'm starting on my fillings.
Mr. Hawthorne started on the veggies.
He saw this little julienne cutter at our local kitchen store
and bought it.
Then I decided to try my hand at rolling.
Here's the blurry inside of mine.
Colorful, isn't it?
Uh oh.
Wait a minute.
I think we forgot something.
Anybody?
So imagine this lovely little spring roll
stuffed full with rice
inside of just 6 grains I placed on top.
Oh crap.
It gets even better.
I forgot the damn avocado too.
Fie!
Now, Rosie could have doctored this post.
Stuffed some rice in after the fact
and you'd be none the wiser.
But that's not the way Rosie rolls.
You get my triumphs and
you get my screw-ups too.
Don't get me wrong.
These spring rolls were delicious,
but they would've been deliciouser with the rice.
I don't know what I was thinking
except that I just don't think sometimes.
OMG! You got my ESP. Holy Carp. I've been following your blog for over 2 years but only one comment from me about Panko.
ReplyDeleteMy most fave restaurant is Pho Saigon Vietnamese House of Noodles & their Spring Rolls are soooo delish. The sauces complete it. Otherwise it would be sorta meh.
Anyway, the place is closing this week & i am being forced into the kitchen. Thanks for this post. You have made my week. No, year!
Hi Anony, glad I could help.
ReplyDeleteDon't forget the rice like I did!
Anony, I'm not sure which ones I rolled. I know I did two and Mr. H. did the rest. And if I did the fat ones, then I'm sure I would've eaten them. (I'm not that generous.)
ReplyDeleteStill can't believe I forgot the rice.
Is this the Pho Saigon Vietnamese House of Noodles you spoke about?
http://www.phosaigonnoodlehouse.com/locations.php
Are all 10 locations closing?
Sprigs of mint and/or cilantro inside will really make the Viet Nam/Laotian spring roll sing of the home country. That's how they roll around here.
ReplyDeleteZzzadig, I meant to put some cilantro in and I forgot that too.
ReplyDelete