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)
Fresh herbs (I recommend a couple mint and/or basil leaves per roll)
Thin strips of lightly-fried tofu or seitan
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)
In a medium bowl, mix together all of the ingredients for the peanut sauce except the chopped peanuts, set aside.
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.)
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.
Wet a clean tea towel, ring it out and lay it flat on your counter top.
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.
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.
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.
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.
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.
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.
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.
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.
Cut each spring roll in half crossways, if desired. Serve with the nuoc cham, lettuce and mint leaves.
Place tomatillos and jalapenos in a baking pan (with sides), and place in a 425* oven for 15 minutes. Shake the pan occasionally so that all sides start to brown. Remove from oven and place all ingredients in a food processor or blender, and puree until all of the ingredients are chopped small. Place in jars and store for up to a week in the refrigerator.
Red Salsa Makes about 4 quarts
3 32 oz. cans high quality tomatoes (diced or crushed)
1 large white onion, cut in eighths
1 bunch (about 2 cups packed) cilantro
12 cloves peeled garlic, smashed
Fresh whole jalapenos**, stem removed, cut in 1 inch chunks
1 tablespoon chili powder
3 teaspoons ground cumin
1 tablespoon salt
¼ cup sugar
½-1 cup lime juice
Add all ingredients to a large saucepan or Dutch oven. Simmer over medium heat for 5 minutes. Using an immersion blender (or blend in batches in a blender), blend the mixture until smooth with only very small pieces remaining. Adjust seasoning and add more lime juice if needed. Pour into jars and store in fridge for up to a week.
**one jalapeno for mild, 3 for medium, and 4 or more for hot
½ cup very finely minced red onion
4 cloves very finely minced garlic
1-2 very finely minced Serrano peppers (depending on your preference for heat)
juice of 1 lime
1 teaspoon salt
4 large ripe Haas Avocados
My recipe is simple…..put avocado in a small bowl, add freshly squeezed lemon juice, salt, pepper, ginger, garlic and oil and blend all..taste and adjust seasoning. Sprinkle with oil and paprika. Serve with home made Naan.
Naan.….plain flour and warm water..mix, knead, and roll until soft and pliable. Leave about 30 mins.
Take piece and roll into flat naan…cook over hot pan or grid until bubbles form. Turn over and cook.
One slice of Puff pastry…place on pie dish and fold over end…so you do not waste any pastry
Layer with finely sliced half onion, capsicum chopped finely, garlic and ginger (optional) and sliced and chopped tomato. season to taste
Season to taste and add fresh herbs, chopped bacon and cheese.
Add 2 tbsp yoghurt mixed with a little milk to make it pouring consistency. Pour over the mixture, add grated cheese and sprinkle with Paprika or chilli for a nip. Lightly spray with Spray oil if you wish…
Bake in hot oven..200C..for 20 minutes until cheese melted and golden
Serves 2 …
When I first cut the first slice, there was liquid, which I strained away…..and tart is delicious…
Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.
Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.
In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.
Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.
Substituted: 1 tbs ground flaxseed + 3 tbs water for the egg, and in place of buttermilk I combined half of a cup of non-dairy creamer (I’m sure almond or coconut milk would work too) with a small splash of Apple cider vinegar. I also used 1 cup of almond flour and 1 cup of sprouted wheat flour in place of the all purpose. And because I love chocolate so much my last batch I traded the nuts for some soy and dairy free chocolate chips