Spring Rolls
- Stewmuse
- Horn Tootin' Torcedor
- Posts: 2973
- Joined: Thu Jul 17, 2014 11:21 pm
- Location: Just a bit NW of Chicago
- Contact:
Spring Rolls
Assorted spring rolls with combos of shrimp, imitation crab, rice noodles, asparagus, sugar snap peas, greens, or a lemony salsa. The star though is the dipping sauce, with rice wine vinegar, fish sauce, carrots, scallions, sriracha (!) and a bit of sugar. Gonna be a great item when the days get warm.
- Attachments
-
- image.jpeg (241.49 KiB) Viewed 13807 times
StewMuse
Stay smokey, my friends.
Stay smokey, my friends.
- kurtdesign1
- Not a potted meat guy...
- Posts: 2259
- Joined: Thu Jul 17, 2014 11:20 pm
- Contact:
Re: Spring Rolls
So, when one decides to make said "spring rolls", what would one use for "rice noodles" or a "lemony salsa"? Spring rolls sound like a dynamic lunch that is satisfying and healthy. I might give them a try.You're making the rolls in a traditional manner with no sauce inside, just the veg & protein, correct?Stewmuse wrote:Assorted spring rolls with combos of shrimp, imitation crab, rice noodles, asparagus, sugar snap peas, greens, or a lemony salsa. The star though is the dipping sauce, with rice wine vinegar, fish sauce, carrots, scallions, sriracha (!) and a bit of sugar. Gonna be a great item when the days get warm.
- Stewmuse
- Horn Tootin' Torcedor
- Posts: 2973
- Joined: Thu Jul 17, 2014 11:21 pm
- Location: Just a bit NW of Chicago
- Contact:
Re: Spring Rolls
Looking more closely, i was wrong about using rice noodles, but rather vermicelli style ones in the picture that turn pretty clear when cooked. You are correct that sauce was added after rolling. The lemony salsa was a mix of diced tomatoes and shallots, with lemon juice and a bit of red wine vinegar.kurtdesign1 wrote:So, when one decides to make said "spring rolls", what would one use for "rice noodles" or a "lemony salsa"? Spring rolls sound like a dynamic lunch that is satisfying and healthy. I might give them a try.You're making the rolls in a traditional manner with no sauce inside, just the veg & protein, correct?Stewmuse wrote:Assorted spring rolls with combos of shrimp, imitation crab, rice noodles, asparagus, sugar snap peas, greens, or a lemony salsa. The star though is the dipping sauce, with rice wine vinegar, fish sauce, carrots, scallions, sriracha (!) and a bit of sugar. Gonna be a great item when the days get warm.
- Attachments
-
- image.jpg (251.38 KiB) Viewed 13801 times
StewMuse
Stay smokey, my friends.
Stay smokey, my friends.
- Stewmuse
- Horn Tootin' Torcedor
- Posts: 2973
- Joined: Thu Jul 17, 2014 11:21 pm
- Location: Just a bit NW of Chicago
- Contact:
Re: Spring Rolls
Spring has sprung, so Phase 2 has been launched...
- Attachments
-
- image.jpeg (281.07 KiB) Viewed 13792 times
-
- image.jpeg (276.37 KiB) Viewed 13792 times
StewMuse
Stay smokey, my friends.
Stay smokey, my friends.
- kurtdesign1
- Not a potted meat guy...
- Posts: 2259
- Joined: Thu Jul 17, 2014 11:20 pm
- Contact:
Re: Spring Rolls
Your sauce makes that. Recipe. please. now. NOW
- Stewmuse
- Horn Tootin' Torcedor
- Posts: 2973
- Joined: Thu Jul 17, 2014 11:21 pm
- Location: Just a bit NW of Chicago
- Contact:
Re: Spring Rolls
Dissolve a tablespoon of sugar in a little (1-2 tablespoons) warm waterkurtdesign1 wrote:Your sauce makes that. Recipe. please. now. NOW
Add:
1/4 cup rice wine vinegar
1 teaspoon lime juice
1 teaspoon fish sauce
1 teaspoon of sriracha (!)
1 quick splash/cap-full of balsamic vinegar (optional, I like it better with)
1 tablespoon (or so), each, of grated carrots and thinly sliced scallion
The ingredients I show in the picture above do pretty well on their own, but the sweet-spicy-Asian kick from this dipping sauce really takes it all up a level. Enjoy!
StewMuse
Stay smokey, my friends.
Stay smokey, my friends.
- kurtdesign1
- Not a potted meat guy...
- Posts: 2259
- Joined: Thu Jul 17, 2014 11:20 pm
- Contact:
Re: Spring Rolls
That sounds delicious! I'll have to make a smaller serving for my son, who loves spice but tolerates it as if he doesn't. I might play with that and a 1/4t of corn starch or something. I like a dip with a little extra viscosity.Stewmuse wrote:Dissolve a tablespoon of sugar in a little (1-2 tablespoons) warm waterkurtdesign1 wrote:Your sauce makes that. Recipe. please. now. NOW
Add:
1/4 cup rice wine vinegar
1 teaspoon lime juice
1 teaspoon fish sauce
1 teaspoon of sriracha (!)
1 quick splash/cap-full of balsamic vinegar (optional, I like it better with)
1 tablespoon (or so), each, of grated carrots and thinly sliced scallion
The ingredients I show in the picture above do pretty well on their own, but the sweet-spicy-Asian kick from this dipping sauce really takes it all up a level. Enjoy!