I keep in mind one quote from a lower grade film that I actually very much adore: Just Married. The quote, "You never see the hard days in a photo album... but those are the ones that get you from one happy snapshot to the next." It's during rougher times that I think of this and it helps me see the light at the end of the tunnel.
Well, I have been successful with this blog for one month now and I have to admit that it has been my escape from every day, normal life. So even though I haven't had the most exciting or upbeat year so far I can always look forward to cooking and sharing a random tidbit about my life. So while today was kind of sad, depressing, and overall dull today's inspired recipe, Spring Rolls, from http://www.fakefoodfree.com/2011/10/shrimp-spring-rolls.html was colorful, fun, and completely different from anything I have ever made. Is this getting too deep? I'll move on.
I have been extremely intimated by the rice stick noodles and the rice paper. I was under the impression they were going to be unpleasantly difficult to make. But I was so wrong! Unfortunately the recipe I pulled these from did not exactly give me any information on how to cook either ingredient. I ended up having to figure out the cooking directions on YouTube. But don't you fret, if you are really serious about making these Spring Rolls than I will walk you through the cooking steps!
Ingredients (Spring Rolls):* 4 oz. of Rice Sticks
* 14 pieces of Rice Paper
* 1 Tbsp of Extra Virgin Olive Oil
* 1/2 Red Bell Pepper
* 1/2 Yellow Bell Pepper
* 1/2 Orange Bell Pepper
* 2 heads of Shanghai Bok Choy
* 6 Green Onions
* 2 Garlic Cloves
* 1 Tbsp of Lower Sodium Soy Sauce
* 0.66 oz of Basil Leaves
Cooking Directions:
First, you will need to cook the rice sticks. Fill a medium pot with water and let boil. In an empty bowl, place the rice sticks inside.
Then pour the boiling water into the bowl over the rice sticks. Let sit there and cook for 10 minutes. Drain the water afterwards and with cooking scissors cut the rice noodles.
On a cutting board, cut the bell peppers and the bok choy into very thin long strips and set aside.
Then dice the green onion and mince the garlic.
Place a large saute pan over medium heat and then drizzle the olive oil in the pan.
Place the bell peppers, bok choy, green onion, and garlic into the pan and cook for only 1-2 minutes before removing from heat. Add the soy sauce.
Pour warm water onto a large dinner plate.
Take one sheet of the rice paper (the rough side facing upwards) and dip the entire sheet into the warm water making sure the whole piece gets submerged. (This will soften up the rice paper.)
Place the rice paper onto a cutting board (again with the rough side facing upwards).
Grab a small handful of rice noodles and place onto the middle of the rice paper.
Then spoon a small amount of the vegetable mixture on the top of the rice noodles.
Place one basil leaf onto the top of the vegetables.
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| You can't even see the rice paper or the noodles they are so light! |
There should be one side left that has not been folded yet. Roll the spring roll forward onto that leftover side. At this time it should look like an eggroll.
Repeat these steps until all the ingredients have been used.
Ingredients (Hot Mustard Sauce):* 1/2 cup of Regular Mustard
* 1/2 cup of Sriracha
* 1/4 cup of Lower Sodium Soy Sauce
* 2 Tbsp of Water
Cooking Directions:
Mix the mustard and sriracha in equal parts. Then add the soy sauce and water and mix together.
**DISCLAIMER**
Be careful with this sauce because it is HOT. My family nicknamed it as the "Hell Yeah Sauce".
Enjoy!
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