Sunday, August 28, 2005
IMBB#18: Summer's Flying, Let's get Frying! Spring Rolls
Let's start with the appropriate apology for the slightly fuzzy picture - but I just couldn't bear not entering this month's IMBB?, hosted by Linda from At Our Table, so I used an old picture. Eh, the picture can be old, as long as what it shows is good, no?
The theme is "Summer's Flying, Let's Get Frying!". I'd initially planned to make My Stepdad's Beignets - but SOMEONE decided school had to start tomorrow, so there was all of a sudden things I had to take care of, instead of enjoying myself in front of the deep fat fryer. But bite-sized, homemade spring rolls - who could say no? And I haven't really coaxed that recipe from him... yet... but I will, and then you shall know all about 'em!
I love me a nice springroll. Crispy, preferably made with some sort of pork, but I'd never be shy of a veggie one either. These was made with minced pork, fried with chili, garlic, onion, soy sauce, fish sauce and a bit of sugar to taste. Again, with the guideline, no recipe, but this is how I make them - a bit of this, a bit of that!
Let the meat cool off, then put a teaspoonful or two on the spring roll paper, a bit of julienned carrot, bell pepper - you could use white cabbage, or whatever you fancy - roll up, using lots of beaten egg to make the paper stick. Regarding the rolling business - there's usually an instruction on the packet, just follow that. I've tried re-working that instruction - ahem. Let's just say they know what they're doing, and the spitter-spatter of a roll that breaks - not funny.
I like making the rolls small, just two or three bites worth each, and so of course, the 1-2 teaspoonsful apply to such a size. You can make them as large as you like. For the smaller size I find that 1 kg. of meat makes 50 rolls. I can't claim these are traditional - but they're easy to do, except for a bit of fiddly roling! I'm actually a really bad "Asian Cuisine" student - hmm, maybe I should start doing something about that??
You can do all of these steps in advance, just making sure you space the rolled rolls a bit apart, or they might stick together. Just before you want to serve 'em, fry em up - deep fry, or just a good layer of oil (1 cm's worth) in the bottom of a trusty pan, then pan fry. Serve warm and crispy, with sweet chili sauce and soy sauce on the side. Mmmm.
Thanks for hosting Linda! Now I'll go count calories...;-)