Spring Rolls

springrolls

I have had spring rolls on my list for some time. I had imagined that the process was rather difficult; however, the difficulties were half the fun. By roll ten, the spring rolls begin to take proper form. The recipe causes a sticky situation with a blast of fresh flavors. From crunch to crisp, there is an abundant of reasons to try these spring rolls at the next gathering.

Daikon, mooli, or white radish is a mild-flavored, large, white East Asian radish with a wide variety of culinary uses. Despite often being associated with Japan, it was originally cultivated in continental Asia. In Japanese cuisine, many types of pickles are made with daikon, including takuan and bettarazuke. Daikon is also frequently used grated and mixed into ponzu–a soy sauce and citrus juice condiment. Simmered dishes such as oden are popular. Daikon is very low in food energy. A 100-gram serving contains only 18 Calories, but it provides 27 percent of the RDA for vitamin C.

Here are some tips to keep in mind:

  1. Rice paper rolls can be found in the Asian department of your supermarket. Ask for help if you can’t find them; they are essential to the whole process.springrolls2
  2. The carrots, cabbage, cucumber and daikon provide a nice crunch and refreshing taste to the rolls.
  3. Tofu can be used for vegan or vegetarian rolls and chicken can be used for more protein packed rolls.
  4. I nixed the green onion just because I did not have it on hand.
  5. The mint leaves and basil would provide freshness to your palate.
  6. The peanut butter will stay clumping in the dipping sauce no matter how fast or much you whisk.
  7. I made the mistake of microwaving my peanut butter and it made the
    sauce seize.
  8. Make the sauce ahead of time allowing the flavors to combine.
  9. Use coconut aminos for a Paleo or gluten free diet.
  10. Wetting the rice paper is essential. It makes the paper flexible, but be careful because it becomes sticky.
  11. Add an equal amount of each ingredient. I suggest adding more filling than you anticipate because an equal volume of rice paper to filling makes a tasty dish.
  12. Trial and error are the staple way to make a spring roll. My first few rolls were
    rather wonky.
  13. Do not be afraid of stretching the rice paper; it will not break.
  14. Fold the spring rolls burrito style–tucking in the sides to keep the filling from falling out.
  15. These rolls need to be eaten immediately. They will be sticky so keep napkins handy.
  16. I had plenty of rice paper left over to make these spring rolls again and again. Keep them sealed and dry for use later.

Now, a taste or Asian cuisine can be enjoyed at home. These tasty spring rolls provide a new twist on appetizers for friends and family. I love the refreshing crunch and vegetable loaded bites. Enjoy the dipping sauce in full force; enjoy the crisp flavors; enjoy a spring in your step and roll.

Leave a comment with your favorite Asian dishes. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

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Sushi Trifle

sushitriffle

Deconstructed sushi! I love enjoying sushi at restaurants; however, rolling sushi can be time consuming and takes technique. The sushi trifle satisfies taste without the inconvenience of rolling. It can be plated to impress or mixed for ultimate enjoyment. Mix and match various flavors and ingredients to match sushi at
famous restaurants.

Sushi is a $14 billion industry in Japan. There are types of sushi to fit every taste–vegetables, raw fish, cooked fish and meat are common ingredients. The original type of sushi, known today as nare-zushi, was first made in Southeast Asia, possibly along what is now known as the Mekong River. The term sushi comes from an archaic grammatical form no longer used in other contexts. Literally, sushi means “sour-tasting”, a reflection of its historic fermented roots. The oldest form of sushi in Japan, narezushi, still very closely resembles this process, wherein fish is fermented via being wrapped in soured fermenting rice. The fish proteins break down via fermentation into their constituent amino acids. The fermenting rice and fish results in a sour taste and one of the five basic tastes, called umami in Japanese.

Here are some tips to keep in mind:

  1. I replaced the sushi rice with white rice. Brown and sticky rice work as replacements.
  2. The crumbled nori provides the full sushi roll flavor. It is salty and tastes best when slightly softened.
  3. I nixed the wasabi sauce because I prefer my food non-spicy.
  4. You can stack the ingredients in any fashion. For formal meals and fancy plating, use a clear wine glass and stack the ingredients in layers as seen.
  5. In the future, I suggest mixing the ingredients in a bowl to have all the flavors in
    each bite.
  6. Be sure to cook the salmon unless the sushi deconstruction is calling for raw meat. Be advised as to meats that can be eaten raw and those that need to be cooked.

Sushi has a long history throughout Asia. Methods have changed and contemporized allowing for variety and maximum flavor. While tackling sushi rolls may be challenging, sushi trifles complete flavor and ease. Mix and match favorite sushi rolls to triumph.

Leave a comment with your favorite Asian dishes. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.