Monday, 20 June 2011

an asian infused father's day lunch

making vegetarian spring rolls with vermicelli noodles and.....

mung beans!


rice paper is so finicky 

but it worked

maki rolls

creamy crab rolls (cream cheese and crab)

unfortunately no avocado yet:(

ready to roll

this father's day my dad wanted asian appetizers! he did some fish wontons (so delish and very easy) and i did maki rolls and spring rolls which now gives me a tremendous appreciation for asian chefs. i have done maki rolls before, pretty basic you just have to be patient, but spring rolls were new to me. you know when you head to the food court and get some spring rolls and noodles...simple right...well i discovered actually it is quite an art. rolling in rice paper is tough stuff but i am so glad i tried it because now i am dying to perfect it! here are my recipes...because i am too stubborn to ever follow anybody else's! <3

vegetarian spring rolls

  • half a pack of vermicelli noodles
  • 15 sheets of rice rolling paper
  • large handful of mung beans or sprouts
  • one cup of shredded cabbage
  • one cup of shredded carrots
  • 1/2 cup of chopped chives
  • two tbsp oyster sauce
  • two tbsp soy sauce
  • one tbsp sliced ginger
  • two crushed garlic cloves
  • one chopped onion
  • one tbsp chilli flakes
  • salt and pepper to taste
heat sesame oil and canola oil in a wok (about two tbsp). fry onion, garlic until brown and then add in veg but not mung beans. in a bowl on the side cover noodles with boiling water and let sit for five minutes to cook, drain then add them to the wok. stir in soy and oyster sauce, chilli flakes and salt and pepper. turn off heat and lightly soak rice paper in water (be very careful they are delicate). lay the paper flat and put approx two tbsp at the bottom of the rice paper. fold in the sides tight over the filling and then roll starting from the bottom. on a high heat (350C) deep fry the rolls! tada <3

creamy crab maki rolls:

  • 6 sheets of nori
  • 3 cups boiled sushi rice
  • one thinly sliced cucumber
  • 2 thinly carrots (baby bajan carrots)
  • half a bunch of chives
  • half a pack of sliced fat-free cream cheese
  • imitation crab legs about 1/3 the pack
  • sesame for sprinkling
  • soy, pickled ginger, wasabi for dipping
lay out nori on rolling mat and cover with sushi rice. stack veg, crab and cream cheese roughly in the middle but closer to you. sprinkle fillings with sesame seeds and start to roll tightly. refrigerate your roll if you like or serve immediately slicing it into half an inch rolls with a serrated knife. presto <3


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