May 13, 2012

Spring Rolls

This spring, I have been quite into making savoury rolls. First, we’ve tried making sushi for the first time ever. I had never dared giving it a try before as I thought it was far too complicated and I wasn’t sure I liked them anyway. But when I stumbled upon this recipe, it seemed to me like it was feasible. On a Saturday evening, we had a go at it, and even if they were not perfect of course, they were still delicious and looked not bad at all (thanks Emma for the great pieces of advice!).

After that, I made the omelette wraps which I wrote about a few weeks ago. I decided that I would definitely make them again to take on a picnic or cut them in slices and serve them as appetizers.

 Finally, the spring rolls! Again, this was something I wouldn’t have thought about doing at home, but after a quick search on the Internet, I realize it was easy peasy. Since then, I’ve loved making them, varying the filling depending on what I have in my fridge. They are so fresh and springy. At that time of year, it’s great to start reintroducing more raw food in our diets and these rolls really do the job.

Spring Rolls

• Rice pancakes
• Cucumber, cut into sticks
• Carrot, cut into sticks
• Avocado, sliced
• Mango, sliced
• Sprouts such as mung beans or alfalfa
• Spring onion, sliced
• Lime juice
• A few mint leaves, left whole

1. Have all your ingredients for the filling ready in a plate.
2. Fill in a large bowl with water. Take a rice pancake and dip it into the bowl, leaving it for a minute or so until it becomes soft. Take it out and place on a plate.
3. Leaving a 2cm edge on the horizontal and 1cm edge on each side, make a band of filling on the side of the pancake the closer to you. Do not overfill but still put enough filling to have a nice roll. Start by folding the 2 edges on the side. Then fold the 2cm edge away from you and carry on rolling the pancake until you obtain a nice spring roll.
4. It might take a few go before you perfect the technique. Repeat until you’ve made as many rolls as you like or you’ve ran out of filling. Serve as it is or with a dipping sauce.

Rouleaux de Printemps

• Galettes de riz
• Concombre, coupé en bâtonnets
• Carotte, coupée en bâtonnets
• Avocat, coupé en lamelles
• Mangue, coupée en lamelles
• Graines germées
• Oignons nouveaux, émincés
• Jus de citron vert
• Feuilles de menthe

1. Avoir tous les ingrédients à portée de main dans une assiette.
2. Remplir un grand bol/saladier d’eau. Prendre une galette de riz et la faire tremper pendant environ 1min jusqu’à ce qu’elle ramollisse. La sortir du bol et la mettre sur une assiette.
3. Laisser un bord de 2cm sur le bas de la galette et un bord d’1cm de chaque côté et disposer la garniture en une bande, sur le côté de la galette le plus proche de vous. Ne pas trop remplir, mais mettre tout de même assez de garniture de façon à avoir un rouleau bien remplit. Relier les 2 côtés de la galette vers le centre. Puis plier le bord le plus proche de vous sur la garniture et continuer à rouler en vous éloignant de vous jusqu’à l’obtention d’un beau rouleau.
4. Répéter jusqu’à épuisement de la garniture. Servir comme tel ou avec une sauce.

1 comment:

Elenore (E) said...

m-mmm yumyumyum! Glad to hear about your foodie discoveries!

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