Who loves food?? Well, i do. Maddly...!! Food is one of the best things in life!! I also love cooking, so i don't have to feel guilty of eating a lot. I've been working hard to get those almost perfect results, so i have right to enjoy it too!
I'm half asian, so asian food is big part of my life. Now days asian food is also quite trendy, so you can eat it as much you like. :D In my country most of the chinese or korean restaurants are pretty affordable even for college students and other people who likes to eat good food with low price.
A rising trend in finnish food culture, is vietnamese food. There's not too many vietnamese restaurants here in Finland and that if something is really sad... I also love vietnamese food, so i started to wonder where or how could i get some, that's good and also cheap..?
I started to consider my options, and i realized that the best way i can make it happen, is to do it by myself.
So one very easy and good recipe that i found from finnish food blog, tells you how to make delicious vietnamese spring rolls!
You need a thin Vietnamese rice paper rolls, and the thin rice noodles. Both are sold in Oriental food stores. Noodles will be completed very quickly: Heat a kettle or saucepan of water (do not have to be boiling) and pour the water over the noodles. Allow noodles to soak for about 3 minutes and drain. Rice papers do not need at this stage to do anything.
In addition, you need a whole bunch of fresh vegetables. I think that the rolls are well suited to the following:
- carrot
- sore throat
- avocado
- radish
- bean sprouts
- The spring onion and chives
- Fresh cilantro, mint, watercress and thaibasilika
- Strong flavoured lettuce (if you can find such as pak choi so all the better, but you can go with basic supermarket green vegies too. Iceberg lettuce I would not on the reels to spoil and iceberg lettuce may have been too bland, but for example, fresh spinach, heart of lettuce and romaine fit well - the main thing is that the salad is fresh flavor and good structure!)
Cut the lettuce into strips and avocados and cucumbers and carrots into thin sticks - this makes it much easier to stay together when your dipping the roll!
In addition, you will need some kind of protein. The most common seems to be prawns or tiger prawns, but the rolls are ideal, at least in the duck and pork, salmon, and why not tofu. I did this thing for the rollers frozen shrimp, which had been peeled, but which had not been cooked. (The difference, of course, you will notice the color of the crab - pink are pre-cooked, and you can use as they digested and flushed.)
This time, marinating defrosted prawns fried in oil, lime juice, chilli, coriander and salt and baked them quite quickly after the frying pan. You can also be cooked or grilled shrimp. Marinating is not required, since the dips are very strong-tasting.
Okay. Repeats: So now you have a ready wafers, ready to use rice noodles, chopped vegetables, and ready to use king prawn (or whatever you want to put any).
Put into a large bowl of lukewarm water and immerse in a bowl of rice paper. When the rice paper has softened, lift it on a plate. Rice paper to learn the correct softness will find just a fingertip feel when you have made a few rolls. If it is too hard, it is torn. Do not despair, if the rice-paper seems to be difficult to handle and it crumples or tears when lifting from the water - you can format it again on a platter. Nor do not annoyed small holes, they do not hurt anything.
Once you have laid in rice paper on a plate, pile stuffing at the bottom of the paper (but not quite at the bottom). Vietnam, I was taught that the crab is placed at the bottom so it will appear in the finished roll on top ("because it looks pretty"), but actually it dosen't matter how you fill the roll. Put some vegies on the prawn as well as a bunch of noodles.
Turn the bottom edge of rice paper on top of filling...
Turn the rice paper edges towards the center ...
... And roll! Try to make the roll fairly tight, it helps you when youre dipping and eating the roll!
And this is how! Now that you have prepared a Vietnamese summer roll! And before you know it, you have the whole plateful. Do you ever stacking on top of the rollers, because the wafers stuck together and thus rupture when pick the roll with you little lustful hand. This clear? The we are ready to rock!!
By the way, but first you need to dips. In this two recipes sauces, which are usually used in our roller evenings. Do not be afraid, the other is not ketchup - hoi sin sauce just makes it sometimes suspiciously red. Hoi sin sauce and fish sauce are usually found from the same stores as the rice paper.
The traditional Vietnamese sauce rolls
1 clove of garlic
fresh chilli to taste
1/2 lime juice
1 tablespoon sugar
1 teaspoon rice vinegar (you can also use white wine vinegar)
2 tablespoons Vietnamese fish sauce (you can also try the soy sauce, if you can not find fish sauce, or you do not like it)
1 cup of water
Chop the garlic and chili very finely and mix all ingredients together.
Peanutbutter sauce
4 tablespoons peanut butter (not the sweet one)
2 tablespoons hoi sin sauce
2 tablespoons sugar (or, depending on how sweet hoi sin sauce you use)
1 cup of water
Mix all ingredients together
I hope you guys enjoy this recipe!! They are delicious and easy to make! Please, go, try and comment! Tell me how you liked it!♥
