DAILY DOSE OF ART

As prescribed by Paulina Constancia

SPRING Rolls

Today we take Spring to the next level- the edible level..SPRING ROLLS, my friend! I share with you a recipe that combines some elements that are Chinese (oyster sauce)and Vietnamese (vermicelli with vinegar).

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


You’ll Need
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)]


Here are the Steps:

Step 1
Prepare 4 cups of chopped veggies and tofu. 
Set aside.
Step 2
Cook vermicelli noodles. Follow packaging instructions. 
When cooked, drain, rinse with cold water and drain again. Put noodles in a salad bowl and add 2 TBSP white vinegar.Recipe calls for 2 cups of cooked vermicelli.
Step 3
Combine vermicelli with mixed veggies. 
Add 4 TBSP vegetarian oyster sauce and 1 tsp garlic salt.
Step 4
Wrap the spring rolls
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.

Step 5
Prepare spring rolls for cooking or freezing.
Step 6
Shallow fry the spring rolls

Step 7
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.







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This entry was posted on April 14, 2012 by in Uncategorized.
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