Monday, March 3, 2014

Rosie And Mr. Hawthorne Make Spring Rolls.

Rosie wants spring rolls,
so spring rolls she shall have.

First, I'm making two dipping sauces.
Dipping Sauce #1 for Spring Rolls
1/4 cup fresh lime juice
1 TB sugar
2 tsp fish sauce
1 tsp rice vinegar
1 small garlic clove, minced
big pinch of dried red pepper with seeds for extra heat
cilantro, chopped

And yes, that's a yellow lime in the picture.

Mix all together.

Dipping Sauce #2 for Spring Rolls
1 small clove garlic, minced
1-inch knob of ginger, juiced
small dried red pepper
1/8 cup Tamari or soy sauce
1/8 cup rice vinegar
1 TB sesame seeds, toasted
a few drops of sesame oil, to taste

I buy the gnarly whole ginger root,
cut it into 1-inch pieces, and freeze.
That way, I always have ginger on hand.
For ginger juice, 
use frozen ginger and nuke it about 20 seconds.
You can easily squeeze the juice out now.
I put mine through a garlic press
and scraped just a little of the pulp in.

Mix all together.
Those little blurry spots are droplets of the sesame oil.

I'm using ingredients I have on hand.

avocado slices in lime juice
 mushrooms, sliced
red onion, sliced
pickled ginger
cucumber strips
carrot, julienned
shrimp, sliced
sushi rice with sushi vinegar sprinkled over it while still hot

Soak your rice paper in warm water for about 10 seconds
or until pliable.
And start adding your fillings.

Play with it.
Add whatever you want.
Resist the temptation to over-fill.

Mr. Hawthorne helped
and each roll is different.
 Mr. Hawthorne is a much better roller than I.

I did the first one on the far right
and got worse from there on.
See second from left and possibly third.
Mr. H. did the others.
Nice and tighty!


Oh my, but these were good.

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