Skip to main content

SRC Reveal: delishhh


Secret Recipe Club
It's time for the November Secret Recipe Club reveal: Delishhh is a food blog written by Ewa who was born in Sweden, raised in Asia and now lives in the Seattle. She has a passion for international flavor and all things related to food. She enjoys sharing her recipes and her evolving fascination with the global artistry of culinary delights. My kinda gal for sure!

There were sooooo many of her recipes that I wanted to try. Her Spiced Pumpkin Cake,  her Plum-Marscarpone Pie, and her Balsamic Glazed Flank Steak immediately jumped out at me. Her Rosemary-Parmesan Crackers are on my short list. But it was her restaurant review for Tamarind Tree in Seattle and recipe for Vietnamese Spring Rolls that were screaming my name.


I didn't have any rice vermicelli, but I had a clump of enoki mushrooms. They look similar to noodles, right!? I also adapted Ewa's recipe to match what I had on hand, swapping out the basil for mint, adding cucumbers and avocados. And I opted to use my tofu strips fresh, versus frying them.

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

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.

I made Ewa's dipping sauce exactly as she instructed. It was delicious!

1/4 C organic brown sugar
1/2 C boiling water
1/2 C rice vinegar
2 T soy sauce
1/4 C Thai red chili sauce
1 T freshly ground pink Himalaya salt
 fish sauce, to taste

Comments

  1. Yum, I could totally go for one of these right now!

    ReplyDelete
  2. These look amazing!! So hungry.

    ReplyDelete
  3. OMG I love these. They are little time consuming but so good. I always make a huge batch and then just eat them all day long :). If you make them for a dinner party folks are usually very impressed!! Very nice!

    ReplyDelete
  4. A great blog you got for src, and love the spring rolls you make. It has been ages since I made sum. The dipping sauce is great too.

    ReplyDelete
  5. Those look way better than the spring rolls I had at a Thai restaurant last week! Can I come for dinner? ;)

    Jessie

    ReplyDelete
  6. I've never made spring rolls. These look very tasty. I will have to try them sometime. The dipping sauce sounds great too.

    ReplyDelete
  7. I love making these and so adaptable to whatever I have in the house. Going to have to try your dipping sauce for something different from my usual. Great pick.

    If you haven't already, I'd love for you to check out my SRC entry: Thai Peanut Noodles with Chicken.

    Lisa~~

    ReplyDelete
  8. I love these rolls. I've made them with shrimp in the past, these veggie ones sound really good.

    ReplyDelete
  9. Love these! I've always wanted to try my hand at this type of spring rolls, I totally love them at restaurants. A great SRC pick!

    ReplyDelete
  10. I would like to invite you to join me at the Clever Chicks Blog Hop this week! http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-10.html

    I hope you can make it!
    Cheers,
    Kathy Shea Mormino
    The Chicken Chick

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa