Vegetarian Vietnamese Spring Rolls with peanut sauce

Vegetarian spring rolls2
Ingredients
  • 24 thin spring roll rice paper wrappers (Vietnamese or Thai, not the Chinese ones used for egg rolls)
Choice of fillings:
  • Rice vermicelli noodles
  • Red peppers (capsicum)
  • Carrots
  • Cucumber
  • Avocado
  • Purple cabbage
  • Fresh herbs (I recommend a couple mint and/or basil leaves per roll)
  • Thin strips of lightly-fried tofu or seitan
  • Bean sprouts
  • Enoki mushrooms
  • Lettuce/Spinach
Peanut Sauce
  • ½ cup creamy natural peanut butter (or almond/cashew/sunflower butter)
  • ½ cup soy or coconut milk
  • 1 tbsp Tamari or soy sauce
  • 1 tbsp lime or lemon juice
  • 1 tbsp maple syrup (agave would work too)
  • 1 tbsp fresh grated ginger
  • ½ tsp chili powder (or 1 tsp crushed red chili pepper)
  • ¼ cup unsalted peanuts, chopped (optional)

vegetarian spring rolls

 
Instructions
  1. In a medium bowl, mix together all of the ingredients for the peanut sauce except the chopped peanuts, set aside.
  2. Prep all your veggies so that they are thinly sliced, and shorter than your wrappers by about 5-6 cm. (My wrappers are 16 cm wide, so I cut my veggies about 10 cm long.)
  3. If using rice noodles, decide how much of the noodles you will need based on the quantity of rolls you’re making and how many ingredients you plan on using. You can break the noodles off or use scissors to gently cut them away from the bigger piece. Fill a pot with just enough hot water to submerge your noodles. Regular hot tap water should be hot enough – it doesn’t need to be boiling. Let the noodles sit in the water until they are soft and edible, about 2 minutes. Remove the noddles, shaking them to remove excess water, and set aside.
  4. Wet a clean tea towel, ring it out and lay it flat on your counter top.
  5. Fill a pot with water and bring to a boil. Transfer the water to a large bowl and let cool a couple minutes. drop a wrapper into the water, and let it soak for 30 seconds – any longer and it will begin to get too soft and/or tear. It should be transparent and pliable. Remove wrapper from the water and gently shake it to remove any excess water. Lay the wrapper flat on your tea towel.
  6. Place your mint and basil leaves near the top of the wrapper, as per diagram. Take some noodles and fold them back so that they fit within the top of the wrapper, as shown. Add 2-3 pieces of each vegetable on top, keeping everything tight and in a nice elongated pile. Tightly fold the top of the wrapper over the ingredients, and then fold-in each side. Continue rolling the wrapper onto itself to form the roll. Continue with remaining ingredients.
  7. Before serving, add the chopped peanuts on top of the peanut sauce that you plan on serving. If desired, cut rolls diagonally with a sharp knife before serving.
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Vietnamese Spring Rolls…Cha Gio

 

  • http://www.taste.com.au/recipes/17882/cha+gio+vietnamese+spring+rolls
  • 50g cellophane (mung bean) noodles
  • 3 dried shiitake mushrooms
  • 250g pork mince
  • 1 carrot, peeled, coarsely grated
  • 2 shallots, ends trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 x 170g can crab meat, drained
  • 1 tablespoon fish sauce
  • 2 teaspoons caster sugar
  • 1/2 teaspoon white pepper
  • 20 round rice paper sheets
  • Vegetable oil, to deep-fry
  • Baby cos lettuce leaves, to serve
  • Fresh mint leaves, to serve

spring rolls

Nuoc cham (dipping sauce)

  • 60ml (1/4 cup) fish sauce
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon caster sugar

 

  • To make the nuoc cham, place the fish sauce, chilli, garlic, water, lime juice, vinegar and sugar in a small bowl, and stir until the sugar dissolves.

  • Step 2

    Place the noodles and mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Use your hands to squeeze out excess liquid from the mushrooms. Remove the stems from the mushrooms and discard. Thinly slice the mushrooms.

  • Step 3

    Use clean kitchen scissors to cut the noodles into short lengths. Combine the noodles, mince, carrot, shallot, garlic, crab meat, fish sauce, sugar and pepper in a large bowl.

  • Step 4

    Soak 1 rice paper sheet in a dish of warm water until soft and pliable (don’t soak the sheet for too long or it will tear). Transfer to a clean work surface. Place 1 heaped tablespoonful of the noodle mixture along the centre of the sheet. Fold in the sides and roll up tightly to enclose the filling. Place, seam-side down, on a baking tray and cover with a damp tea towel. Repeat with remaining rice paper sheets and noodle mixture.

  • Step 5

    Add enough oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add 5 spring rolls to the oil and cook for 2-3 minutes or until golden brown and cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining spring rolls, reheating the oil between batches.

  • Step 6

    Cut each spring roll in half crossways, if desired. Serve with the nuoc cham, lettuce and mint leaves.

 

 

Fried Rice…or Noodles….or Rice Sticks

Have the rice boiled the day before, and leave in fridge before use.

Slice onions finely and fry in oil with cloves, ginger and chopped garlic. Add sliced carrot, beans, corn and boiled peas..fry…

Add cooked rice and stir all together…season to taste.

Decorate with strips of omelet and handfuls of fresh herbs. I also sprinkle with chopped nuts and raisins and serve in bowls

fried rice 009

http://theasiangrandmotherscookbook.com/2011/10/07/fried-rice-recipe/

5 secrets anyone can pick up and you’ll soon be on your way to making fabulous fried rice.

  1. Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
  2. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
  3. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
  4. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
  5. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.

Indonesian Fried Rice..Nasi Goreng

Indonesian Fried Rice (Nasi Goreng). Photo by Chef #1802609910
Boil rice in plenty of salted water until cooked.
2
Rinse, drain and spread the rice to cool.
3
Do this at least two hours ahead, or preferably, leave overnight in the fridge.
4
Combine eggs with sesame oil and salt, and put aside (see below).
5
Heat wok or large frying pan over heat until hot.
6
Add oil, and wait until it is very hot and slightly smoking.
7
Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
8
Then add chicken and shrimp and stir-fry for a further 2 minutes.
9
Add rice and continue to stir-fry for 3 minutes.
10
Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
11
Finally, add egg mixture and continue to stir-fry for another minute.
12
Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
13
These can then be used as garnish on the finished dish.
14
Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.Read more: <a href=”http://www.food.com/recipe/indonesian-fried-rice-nasi-goreng-61614?oc=linkback”>http://www.food.com/recipeNasi Goreng

http://southeastasianfood.about.com/od/riceandnoodledishe1/r/IndonFriedRice.htm

  • 4 cups cooked rice
  • 1 thinly sliced medium onion
  • 1 clove garlic, crushed
  • 2 medium eggs
  • 1 tsp shrimp paste or belachan
  • 1 tsp chili powder
  • 1 Tbsp light soy sauce
  • 3 Tbsps oil
  • Salt to taste
  • Cucumber, tomato and cilantro for garnishing
  • Prawn crackers (optional)

Preparation:

 

  1. Cooked rice – Day old rice is ideal for fried rice as it is drier, which prevents it from sticking to the bottom of the saucepan or the wok. The rice cannot be cooked with too much water which makes it too gooey. It needs to be cooked al-dente, with a small degree of plus and minus in the texture for personal preferences.
  2. Chili paste – Use only pure chili powder. Add 1 tsp of water and mix together. Let it stand for about half an hour. li]Heat up 1 Tbsp of oil on low heat in a wok. Add the shrimp paste, and cook until it is brown and fragrant.
  3. Add another Tbsp of oil and add the garlic and onions. Fry until golden brown, and the fragrance of the garlic and onions are released.
  4. Add the chili paste followed by the rice. Fry on high heat.
  5. Fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
  6. Add the soy sauce and stir until the soy sauce is evenly distributed.
  7. Add 2 Tbsp of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
  8. Separately, using a tablespoon of oil in a frying pan, fry the eggs sunny side up.
  9. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with some cilantro, and an egg for each serving.

/indonesian-fried-rice-nasi-goreng-61614?oc=linkback</a>

Online Free cooking Classes …learn, share your recipes, and discuss food

http://www.wiziq.com/online-class/1797144-cooking-class-today

You can attend online cooking classes where you can discuss and cook the selected topic….first lesson will be about Rice cooking….Boiling, steaming, flavoring, fried rice, and different types of rice.

You can share your own recipes, hints and experiences and be a part of the class.

You will need a microphone to speak, a web cam to show your face and presence and audio to listen…

If you wish to see a different time…please ask

You can also offer suggestions on the topics and recipes you would like to see..

filling

 http://youtu.be/gx9h65E433M

 

http://youtu.be/VOBihHeZuXE