Category Archives: first course

Spring rolls

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SPRING ROLLS WITH CUCUMBER

This fresh recipe is also crunchy and full of layers of flavors that awakens the taste buds. You can change it to make it a salad. 

The sauce works on steamed vegetables, slow cooked poultry, white fish or silken tofu… You can prepare a lot of the sauce and keep it in the fridge for a few days. Take those rolls for a pic-nic or lunch but wrap them separately so they don’t stick together and stay humid. 

For 12

Sauce & marinade :

150ml soy sauce

120ml lemon juice

4 tbsp fresh peeled and grated ginger

1 peeled, minced garlic clove

1 deseeded Thaï red pepper, thinly minced (use gloves while working with hot peppers)

2 tsp of sugar

freshly ground pepper

  • Put everything in a bowl, mix well and put aside.

The rolls :

2 cucumbers, peeled to makes stripes, deseeded and cut in thin julienne

1 avocado cut in thin stripes

1 carrot, peeled and cut in julienne about  7,5 to 10cm long

1 red pepper, deseeded and cut in thin stripes

200g thin rice noodles (prepared as said on the package)

1 dozen fresh coriander branches, minced

2 tbsp of sesame oil

12 rice paper sheets

  • First marinate the cucumber. Prepare all the other ingredients then sieve the cucumber but keep the sauce for service.
  • Put the rice sheets, one by one, in warm (but not hot) water so it softens.
  • Garnish the soften sheets with the noodles, then with a little of each ingredients. Roll, folowing the instructions on the rice paper package.

Garnish :

1 small handful of grilled and salted peanuts, coarsely minced

To serve:

  • Cut each roll in two, put on a plate, pour some sauce and sprinkle with the peanuts.
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This is a recipe that makes me travel. I also forget the weather, if it’s a bit too warm to be comfortable or a bit cold for the season. There is some sweetness, some acidity, some salt, a bit of umami. It’s quite balanced and the meat eater won’t miss the meat here although you can add some chicken or shrimp in each roll. Actually, I find it more whole when prepared this way. I guess I could add some crunchy onions but I don’t really miss it here.

I think spring rolls are a great way to eat lots of veggie and to adapt to each season although you might want to change the name then!

What is your favorite spring roll recipe?

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