Like every other roll, prepping the ingredients is most of the cooking. The rolling part is easy, but some might not say so with spring rolls. The rice wrap is very temperamental, too wet or too dry will make your roll look crappy, or worse, break apart. However, I still enjoy making and eating them, especially on a nice sunny day. =)
Ingredients:
- Rice wrapper
- Vermicelli
- Shrimp
- Raw peanuts
- Hoisin sauce
- Lime, salt, pepper, garlic
- Chili sauce (optional)
- Mints
- Cilantro
- Iceberg lettuce
Directions:
- Place a half full of water pot on the stove top. Set to high until the water boils.
- Add the dry vermicelli in the pot. Cook until soften. Then set aside.
- In another pot add about 1/2 cup of water and cook the shrimp until they're pink/orange.
- In a small sauce pan, toast the peanuts.
- In another small sauce pan, add olive oil and garlic, once there's a burnt garlic smell, add the hoisin sauce, squeeze of lime juice, salt, pepper, and chili sauce if you like it spicy.
- Crush the peanuts with something heavy, then sprinkle it on the sauce.
- For the veggies, wash and slice them how you want it, I just peel them and place it in the roll.
- Now you're ready for wrapping, wet a sheet of rice paper, completely, let it sit on a plate for about 30 seconds before rolling.
- In the center of the rice paper, place the vermicelli then the veggies on top, above it lay down the shrimps. Fold the right and left flap of rice paper in towards the center, then roll from the bottom up. Voila, there's your spring roll. Dip in sauce then omm nom nomm =)
When I was still young, my family and I used to pick corn late August at a corn crop near Lancaster. It was hard work going through the maze and getting leaf cuts on our arms, but we loved it though. Every time we'd get a whole trunk full of corn for like 5 dollars. My mom would sit on the grass and peel every ear and dispose the husks, while we ran back and forth with more. Then my dad would drive us all home, squeezed in a little car (there were six of us) and a trunk full of corn for the rest of the year. We would freeze them in the freezer until my mom wanted to make something. Throughout the year we would have sweet corn soup, corn sticky rice, boiled corn on the cob, grilled corn with salted scallions and oil (above picture). This is one of my favorite easy recipe that gets everyone licking their fingers to taste the salt.
Ingredients: (serves 1)
- 2 peeled corn
- scallions
- olive oil
- salt
Directions:
- Boil the corn in water for 20 mins.
- Remove and place on metal flat pan. Broil for 3 mins, remember to turn them so they're evenly broiled.
- Place in the oven, set at broil.
- Thinly slice the scallions. Set a small pan on stove at medium heat.
- Place 1 tsp of olive oil and salt into the pan with the sliced scallions.
- Heat it for 1 mins.
- Pour onto of the corn and enjoy!
Ingredients:
