As prescribed by Paulina Constancia
|Veggie SPRING ROLLS
a cross between Chinese and Vietnamese
tastes good with sweet & sour sauce
tastes even better with Vietnamese peanut sauce
First let me tell you why I experiment with spring roll recipes. When my husband and I went on our honeymoon, one of the places we stayed at was the Post Hotel in Lake Louise. FYI-The Post Hotel Dining Room is one of 750 Restaurants in North America holding the Distinguished Restaurants of North America Award. I had to throw that in so you will understand why the most delicious spring roll we’ve ever had ..cost us $25 before taxes. And when I say spring roll I mean only one piece split into two for us to share. It was presented to us so beautifully and the taste- just divine! This is why I have been experimenting with recipes in the hope that I will come anywhere close to that unbelievably delectable Post Spring Roll. If you ask me now if I will pay $25 again to enjoy that roll, my answer is YES! (even just one more time!)
Today I share with you one of the latest concoctions from my own amazing race to the ultimate spring roll recipe.
2 cups cooked vermicelli noodles
2 TBSP white vinegar
4 TBSP vegetarian oyster sauce
1 tsp garlic salt
4 cups of mixed chopped veggies
[I used: 2 skinny carrots (grated), 1 celery stick (grated), 3-4 shitake mushroom (finely chopped), 10 snap peas (finely chopped), 2 handfuls of sprouts, 1/2 cup of chopped firm tofu(finely chopped), cilantro/chinese celery (cut finely with kitchen scissors)]
|4a)Drop 1 heaping spoon of the spring roll filling.
4b)Fold corner once 4c)Fold once more over
4d)Gather two ends to the centre
4e)Roll one more time and seal end with water
Note: This Spring Roll is meant to be flat for easy
and healthier cooking.
It may be shallow or dry pan fried.
Prepare spring rolls for cooking or freezing.
Shallow fry the spring rolls
Serve on a large platter with the sweet & sour sauce
or peanut sauce in the middle. Garnish with cilantro.
I personally like these Spring rolls with some Vietnamese peanut sauce so here is the recipe in case you are curious:
Vietnamese Peanut Sauce
1/2 cup peanut butter
1 Tablespoon granulated sugar
4 Tablespoon Hoisin Sauce
1 Tablespoon Soy Sauce
1 small garlic clove (finely chopped)
1 tablespoon sesame oil
Juice of 2 small limes
Hot water to thin down sauce to desired consistency
Directions: Combine all ingredients in a blender and process until smooth. Chill until ready to serve. Best consumed within three days.