at Lara's - Fresh Summer Rolls
at Lara’s – Fresh Summer Rolls
Check out my blog – Food Slate for recipe ideas, and food related information and discussions.
http://www.foodslate.com
With Summer underway, refreshing Summer Rolls are the solution for a quick and easy meal, or even as a picnic dish. The traditional filling is an assortment of fresh and refreshing vegetables with stir-fry minced pork/beef and garnished with spring onions.
My version of Summer Rolls use some of Sydney’s best offering –seafood!– along with a variety of vegetables.
I absolutely love ‘em!...and can have them (almost) everyday.
What you need:
A pack of rice paper
A pack of ready-to-eat fried tofu – can be found in the cold section of a supermarket
1/2 a bag of bean sprouts
1 cucumber
A sprig of coriander
250g of peeled prawns
Hoisin Sauce
Chilli Sauce
*Ingredients (except the pack of rice paper) makes a dozen rolls.
What to do:
1…Boil a kettle of water, as you prep the ingredients – this is for use with the rice paper later.
2…Put a pot of water to boil. Dock the tails of the bean sprouts. Blanch the sprouts in the hot water. Set aside.
3…Put another pot of water to boil. Clean the prawns and slice in half along the spine. Blanch in the hot water and set aside.
4…Peel the cucumber and cut into 6-8cm sticks.
5…Wash the coriander and use only the leaves.
6…Mix as much Hoisin sauce and chilli sauce together in a small bowl. I usually use 3-4 tablespoons of Hoisin sauce and 2 tablespoons of chilli sauce, plus a tablespoon of hot water – just to dilute it a little so that it’s not too salty.
Making the rolls:
1…Follow the instructions on the pack of rice paper, using the kettle of boiled water – which shouldn’t be too hot now.
2…Spread a bit of the sauce on the rice paper and start filling it with the ingredients (in the center of the paper).
3…Fold the bottom of the paper over the filling (towards the center), then fold in each side (the left and right sides inwards towards the center). After that, just continue rolling-up.
Tips…
...you can be as creative as you want with the choice of filling – I’ve tired different variations with crab meat, shredded chicken and also just with an assortment of vegetables. All were delicious!
…If you find the rice paper too damp (after softening it in the water), place it briefly on a paper kitchen towel to help soak-up the water.
*Eat, drink & be merry*
Lara
>...not liable for allergic reactions nor addictions…<
Check out my blog – Food Slate for recipe ideas, and food related information and discussions.
http://www.foodslate.com
~~~
With Summer underway, refreshing Summer Rolls are the solution for a quick and easy meal, or even as a picnic dish. The traditional filling is an assortment of fresh and refreshing vegetables with stir-fry minced pork/beef and garnished with spring onions.
My version of Summer Rolls use some of Sydney’s best offering –seafood!– along with a variety of vegetables.
I absolutely love ‘em!...and can have them (almost) everyday.
What you need:
A pack of rice paper
A pack of ready-to-eat fried tofu – can be found in the cold section of a supermarket
1/2 a bag of bean sprouts
1 cucumber
A sprig of coriander
250g of peeled prawns
Hoisin Sauce
Chilli Sauce
*Ingredients (except the pack of rice paper) makes a dozen rolls.
Some typical ingredients
What to do:
1…Boil a kettle of water, as you prep the ingredients – this is for use with the rice paper later.
2…Put a pot of water to boil. Dock the tails of the bean sprouts. Blanch the sprouts in the hot water. Set aside.
3…Put another pot of water to boil. Clean the prawns and slice in half along the spine. Blanch in the hot water and set aside.
4…Peel the cucumber and cut into 6-8cm sticks.
5…Wash the coriander and use only the leaves.
6…Mix as much Hoisin sauce and chilli sauce together in a small bowl. I usually use 3-4 tablespoons of Hoisin sauce and 2 tablespoons of chilli sauce, plus a tablespoon of hot water – just to dilute it a little so that it’s not too salty.
Making the rolls:
1…Follow the instructions on the pack of rice paper, using the kettle of boiled water – which shouldn’t be too hot now.
2…Spread a bit of the sauce on the rice paper and start filling it with the ingredients (in the center of the paper).
3…Fold the bottom of the paper over the filling (towards the center), then fold in each side (the left and right sides inwards towards the center). After that, just continue rolling-up.
Tips…
...you can be as creative as you want with the choice of filling – I’ve tired different variations with crab meat, shredded chicken and also just with an assortment of vegetables. All were delicious!
…If you find the rice paper too damp (after softening it in the water), place it briefly on a paper kitchen towel to help soak-up the water.
*Eat, drink & be merry*
Lara
>...not liable for allergic reactions nor addictions…<
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I love these but could never work out how to roll them so that they don't fall apart when you bite into them. Will try your way, I always uesed to put the filling near one of the edges and leave the top open. Very messy!
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Rice paper rolls seems to be the best dish to have with this heat we're having.
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