Cold Spring Rolls
I recently ran across some pictures of spring rolls in an asian cuisine magazine… which is a dangerous thing. My longtime affection for asian cuisine has been halted a bit since learning of my gluten intolerance just last year. This articles description made it seem so easy that I set about re-creating it for my tastes. Keep in mind that I did not have all the ingredients on hand so I had to make do with what was in the fridge.
Here is a picture of the final creating with the peanut-asian sauce.
Cold Spring Rolls a la Ainsley
Ingredients:
Asian cellophane or rice noodles
Rice paper or rolls (they come in flat, round sheets that are very delicate)
Carrot
Red pepper
Feta cheese
4 Tbsp peanut butter (creamy or smooth, no nuts)
2 Tbsp GF soy sauce
1 Tbsp lime juice (you could use lemon if you prefer)
1 Tbsp apple cider vinegar
How to make ‘em…
Chop carrot into 2 inch long sections (after peeling skin, of course) then slice into long thin strips. Clean, section and cut red pepper into long thin strips also. Cut feta into 1/4-inch blocks.
Heat enough water to warm temperature (not so hot you can’t put your hands in it) and cover the rice noodles for 3-5 minutes while they cook. (yes, that’s all it takes) Once they’re cooked pull noodles out of water and set onto paper towel to dry.
Put a small saucepan on stove and add the peanut butter, gf soy sauce, lime juice and vinegar. Heat on medium-low stirring constantly until its warm (NOT hot, don’t boil or simmer ingredients) and all ingredients should be incorporated into each other very nicely. Turn off heat and set pan aside.
Put a wide, shallow pan on stove and fill it with 1-2 inches of water. Heat water until its warm and turn off heat.
I would recommend you setup each of this process in stations on your kitchen counter - in this order: 1-shallow pan on stove with warm water; 2-rice wrappers; 3-large flat plate; 4-cooked noodles; 5-carrots; 6-red pepper; 7-cheese. Left-to-right or the other way — depending on your kitchen setup.
So here is how this goes…
Step 1 - pull rice wrapper out of package and submerge it into shallow pan of water on stove for 30 seconds. Gently pull it out and lay it on paper towels to dry it off.
Step 2 - lay damp rice wrapper on plate and pull a small section of noodles off the cooked noodles. Approximately 1 inch x 1 inch x 2 inches in size. Put noodles on one end of the wrapper.
Step 3 - lay carrots and red pepper in a line along one side of the noodles. put feta in as well - middle or on the side - which ever you please.
Step 4 - begin rolling up wrapper gently, making sure to tuck the sides in as you go.
Step 5 - repeat Steps 1-5 until you run out of something.
Step 6 - put warm peanut sauce into a bowl. you can either dip the spring rolls into the sauce, or use a spoon like me to dab it on as you want.
Note: I am an intuitive cook so if this seems unorganized to you - good! My hope is that you take this and do your own experiments to find what works best for you. ENJOY!
June 19th, 2007 | Category:
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