Spring Rolls – COLLECTION

Saying SPRING ROLL is kind of like saying CASSEROLE.  There are many ways to make great spring rolls.  Here are many options from which you may choose.  The only commonality is that you use Rice Paper Sheets (round) available from most grocery stores.  Soak them in cold water for about 20 seconds to soften them up before trying to roll them.

Be sure to review THINGS YOU NEED TO KNOW before you start on your Spring Rolls.

Consider threading the shrimp on a skewer prior to cooking.  It will cook straight – and then stay straight.  it will fit inside your spring roll very nicely.  Cook only 3-5 minutes (depending on the size) and then plunge in ice water.

Octopus can be eaten raw or precooked.  Slice on the bias.  Slice larger, tough octopus very thinly.

• • • Cilantro
    • Mint
    • Basil
    • Shredded carrots
    • Lettuce
    • Red or Green peppers
    • Red onion – thinly cut julienne strips
    • Thinly cut Napa cabbage or Spring Greens
    • Vermicelli Noodles
    • Soy sauce
    • Shredded pork or chicken (optional)
    • Shrimp are commonly used too
    • Chives – cut to about 5 inches in length

STEP BY STEP

1. 1. 1. Dice, shred, chop, and toss all ingredients except chives
      2. Soften rice paper in barely warm water by soaking for about 5-10 seconds
      3. Lay rice paper on a damp paper towel – even better is to use a high-thread count linen napkin or culinary towel.
      4. Place chives so they are visible through the rice paper
      5. Spoon ingredients along rice paper
      6. Fold and roll as tightly as possible – serve with dipping sauce

You can alternatively use won ton wrappers and bake or fry your spring rolls.

Serve with ginger peanut dipping sauce.  You can also just use Hoisin sauce, which is available in most oriental grocery stores.

• • • 1 LB nice thick tuna steak – very fresh
    • 8 mint leaves
    • 1/3 C Hoisin sauce
    • 1 tsp rice wine vinegar
    • 2 TBL EVOO
    • 2 fresh limes
    • 1 tsp soy sauce
    • 1/2 tsp Wasabi
    • 1 fresh avocado
    • 2 C grated carrots or julienne strips
    • 1 C bean sprouts
    • 1/2 C chopped cilantro
    • 1/2 C chopped green onion / chives
    • 1/4 C slivered red onion
    • About 16 Rice paper wrappers
    • Toasted sesame seeds

STEP BY STEP

1. 1. 1. Get your grill pan smoking hot… about 400º
      2. Lightly oil surface of tuna and season with salt and pepper
      3. Sear on high for 2 minutes on each side, then remove from heat
         Inside layer should still have some pink in it
      4. Remove from hot pan, and set aside on a plate
      5. Mix sauce containing Hoisin, vinegar, EVOO, limes, soy and Wasabi
      6. In separate bowl, mix together carrots, sprouts, cilantro, chives and red onion
      7. Slice avocado into thin slices and toss gently in the vinaigrette
         This will keep avocado from browning
      8. Slice your tuna into very thin strips so that you can see the cooked and raw layers
      9. Drain most of the vinaigrette from the avocado bowl into the bowl with your fish, and toss to coat
         This will keep your fish looking fresh
         Keep avocado in the emptied vinaigrette bowl for use later
      10. Heat 1 C of water into a shallow glass dish
      11. Dip a rice paper wrapper into the hot water for about 3-5 seconds
      12. Lay it down an sprinkle the paper lightly with sesame seeds
      13. Lay a thin strip of tuna so it can be seen through the rice paper
      14. Lay a thin strip of avocado so it can also be seen
      15. Position several mint leaves so that they can also be seen
      16. Lay a thin amount of your other toppings on top of the avocado, tuna and lettuce
      17. Fold in the side points
      18. Fold in one of the other points and roll to make a nice tight spring roll
      19. Refrigerate for up to six hours
      20. Serve with Peanut Dipping Sauce

Your filling can be shredded chicken, crab, or even just vegetables. For this recipe I will be using canned crab

1. 1. 1. Start with 1 can of fresh shredded crab and break apart in a mixing bowl
      2. 1 TBL mayo
      3. 1 tamarind paste cube (1 TBL) Soaked in 2 TBL boiling hot water
      4. 1 Thai chili – minced
      5. 4 mint leaves, diced
      6. 4 stalks of cilantro, diced
      7. scant salt
      8. Spread out a spring roll pastry sheet on a dampened work surface
      9. Fill with a line of filling
      10. Fold the near end (away from you) toward the middle
      11. Fold both sides into the middle
      12. Brush the far end liberally with beaten whole egg wash
      13. Roll as tightly as possible
      14. Plunge in hot canola oil (365º) for 60 seconds and let drain
      15. Serve immediately with lettuce leaves

Note: Spring Roll Pastry sheets can be purchased from any store. In a pinch, you can use won ton wrappers. Select the thinnest possible sheets.

Dipping sauce

• • • 1/4 C rice
    • 1 tsp soy
    • 1 clove
    • 1 tamarind
    • 2 T sugar
    • Thai chili
    • Canola oil

• • • 20 rice paper rounds (galettes de riz) – about 8 inches
    • 2 oz cellophane noodles
    • 1 small carrot – use peeler to create strips
    • 1 Kirby cucumber – cut into thin sticks
    • 1 small jalapeno or serrano pepper – seeds and vein removed
    • 1/4 C rice vinegar
    • 1/2 tsp sugar
    • 1 TBL fresh lime juice
    • 1 tsp fresh lime juice (set aside)
    • 4 romaine leaves torn into strips
    • 10 oz packaged baked tofu – cut into 1/4 inch sticks
    • 1 C fresh bean sprouts
    • 1/2 C each – basil, mint and cilantro (total 1.5 C)
    • 1/3 C hoisin sauce
    • 2 TBL chunky peanut butter
    • 2 TBL mirin

1. 1. 1. Soak noodles in a bowl of boiling hot water for 10 minutes
      2. Blanche carrot in boiling water about 45 seconds, then rinse under cold water
      3. Put carrot, cucumber, jalapeno, vinegar, sugar, 1 TBL lime juice and salt into a bowl and toss to mix.  Let marinate 5 minutes, then drain (reserving liquid)
      4. Drain noodles and rinse under cold water, then pat dry
      5. Snip noodles with kitchen shears, then toss with 1 tsp lime juice in a large mixing bowl
      6. Fill shallow pan with very warm water
      7. In the large mixing bowl, GENTLY toss the noodles, vegetables and tofu
      8. Soak TWO rice paper rounds about 30 seconds
      9. Place on a barely damp culinary towel so that they overlap by about three inches – essentially creating a fat figure eight
      10. Near the lower end of the figure eight, place two pieces of romaine, and top with about 1/8 of the noodle mixture
      11. Roll up tightly around filling, folding in sides
      12. Make 6, 7, 8 more until all ingredients are gone.  You will probably not use all of your rice paper rounds
      13. Serve with a mixture of hoisin, peanut butter and mirin

These can be made up to four hours ahead, and then refrigerated wrapped carefully in a slightly damp towel, and then plastic wrap.