Recipe Review - Spring Rolls

Vietnamese Spring Rolls

Cheryl said she'd like to see pictures of my version of each recipe. Well, Cheryl, this is for you:




Yeah. Have you guys ever seen spring roll wrappers before? They're like these crazy thin, hard, translucent plastic looking things. Apparently, if you believe what you read on package directions and such, you're supposed to be able to soak them in water for 20 seconds to make them soft and sticky. Then you fill them. Then you wrap them. Then you can either eat as is, steam them or fry them. A, B or C. Sick, Sick, Sick. Not really sick in flavor, but I just don't have what it takes to make those freakin' wrappers work. Eating them as is wasn't an option. Cold. Not wrapped tight enough. Slick. Slimy. No thanks. Steamed? Well, maybe if you want to pick the insides of the spring roll out of your steamer pot, along with your totally jellyfish like wrapper that didn't have enough muscle to hold the filling. No thanks. Fried? Well, see steamed, only everything has fallen apart inside burning oil. Yeah, after an hour of cooking, preparing, grunting, sweating and finally giving up, we went to Taco Bell. :( I spent more money on the ingredients to make our stinkin' meal than I did at Taco Bell. Needless to say I was frustrated. However, the filling for the Spring Rolls was actually tasty. So I made in into a soup for lunches that week, and all was not lost. If you're interested in Cabbiage Soup, and I suspect you're not, read on my friend.

Fry several strips of tofu (probably about 2 inch strips for each so called spring roll) in sesame oil and spices to taste. (this is from my recipe book. I added the tofu to the rest of the recpie from foodnetwork.com below)

Ingredients

• 2 teaspoons peanut or olive oil
• 2 cups shredded coleslaw mix
• 1/2 cup Thai Peanut Sauce, recipe follows
• 8 spring roll wrappers (sold in the refrigerated section of the produce aisle)
• 1 (6-ounce) can sliced water chestnuts, drained and chopped
• 1 (11-ounce) can asparagus, drained and cut into 1-inch pieces
• 1/4 cup reduced-sodium soy sauce

Directions

Heat the oil in a large skillet over medium-high heat. Add the coleslaw mix and cook, stirring, until the cabbage wilts, about 3 minutes. Add the peanut sauce and mix well to combine. Remove from the heat.

Place 2 inches of water in the bottom of a steamer or large saucepan and set over medium-high heat.

Meanwhile, arrange the spring roll wrappers on a flat surface. Top each wrapper with an equal amount of the coleslaw mixture, water chestnuts, and asparagus, making an even layer down the center. Roll up the wrappers, tuck in the ends and place side by side in steamer basket or large colander. Set the steamer basket (or colander) over the now simmering water, cover, and steam until the wrappers are translucent, about 5 minutes.

Serve the spring rolls with soy sauce on the side for dipping.

Thai Peanut Sauce:

3 cups reduced-sodium beef broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons creamy peanut butter

2 teaspoons toasted sesame oil

1 teaspoon hot sauce

In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.

The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Please note, friends, this recipe was level: easy. Prep/cook time: 18 minutes. Yeah. Right.

Next attempt: Asparagus and Pistachio Risotto-stay tuned!