Skip to main content

Food Matters Project: Fresh Spring Rolls


This week's challenge for the Food Matters Project inspired a dinner teeming with Asian flavors with the assigned Vietnamese-style rolls with peanut sauce as the centerpiece. So delicious!

Mark Bittman describes these as "nothing more than salad wrapped in moistened rice paper." Taking that to heart, I used whatever fresh veggies I had in my fridge.


What I used...

spring roll wrapper / rice paper
green leaf lettuce, rinsed and dried
carrots, julienned
cucumbers, julienned
enoki mushrooms, rinsed and rootball trimmed
avocados, peeled and sliced
extra firm tofu, cut into long strips
fresh mint, chopped
fresh cilantro, chopped

What I did...


Submerge the rice paper in cool water until softened and pliable. It took about a minute or two per piece. I made two rolls per person.

Lay the salad on the softened rice paper. I did lettuce, carrots, cucumber, enoki mushrooms, tofu, avocado, mint, and cilantro. 


Fold the ends of the rice paper over the filling. And, keeping as much pressure as you can without ripping the paper, roll into a burrito-shape. Press the seam to seal. Serve whole or cut in half with a dipping sauce.

Dipping sauces: (1) The Ginger People's Hot Ginger-Jalepeno Dipping Sauce and (2) peanut sauce - 1/2 C organic peanut butter, 1 C coconut cream, 1 T soy sauce all whisked together.


What I served to round out the dinner...

Black Bean-Seaweed Salad: reconstituted seaweed, black beans, soy cause, olive oil, lime juice, and sesame seeds

Sesame Chicken Over Yam Noodles: chicken breast roasted with a soy sauce and lemon juice marinade, cooked yam noodles, olive oil, sesame oil, sesame seeds

This was a wildly successful Food Matters Project-inspired feast. I can't wait to see what the other creative cookers whip up with this challenge.

To see all the other takes on this, click here and look in the comments.



Comments

  1. Adding the mushrooms sounds great- wish I had thought of that! Next time!

    ReplyDelete
  2. Love the addition of those Enoki mushrooms and man, what an awesome feast!

    ReplyDelete
  3. Amazing meal Camilla! What are yam noodles?

    ReplyDelete
  4. This looks like it was a delicious meal! I'm also really curious about the yam noodles?

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce