A Not-So-Pastry-Sunday

/ Tuesday, January 8, 2013

So, here was my plan: Go to the movie Les Mis, go to the grocery store to pick up somethings and make the pastry later in the evening. Well, when my sister and I got home from it all my sister and my dad were making spring rolls, and I knew my the time they finished there would be no time for a dessert. So, I jumped right in. Spring rolls are not only healthy for you, but they are really fun to make and at my house it easily turned into a family event. A kid any age can do this and you can get all the supplies for a little over $20. Even though you might have to take the hike to a speciality grocery store, it is well worth it!

Spring Rolls and Hoisin Peanut Dipping Sauce

This is a family recipe that we have made quite a few times for gatherings and trips to the cabin.
The serving amount with this simply varies on how many you want. You will see once you have all the ingredients you can make many.
We made about 7 large spring rolls for 5 people, but we still had plenty left over.

Hoisin Peanut Dipping Sauce

1 cup Hoisin Sauce
1/4 cup Peanut Butter (smooth)
1 Tablespoon rice vinegar
2 cloves garlic, crushed
1 minced Thai Chili Pepper

Add all ingredients in a bowl and mix. If the sauce is too thick for your liking, add about 1/4 cup warm water until you reach desired consistency. Chill until you serve.

Spring Rolls

Please note that you don't have to limit yourself to ingredients listed here. Get creative!

1/2 pound frozen pre-cooked small shrimp
2-3 large carrots, peeled
1 cucumber, peeled
1 pkg. Banh Trang spring roll paper (only using the desired amount for how many spring rolls you are making)
1/4 cup sliced pickled ginger (optional)
1/2 package of thin rice noodles
3/4 cup rice seasoning

Prep:
Thaw out pre-cooked shrimp in microwave, about 1 min on high. Then put the shrimp in ice water, because we want the shrimp cold. Slice peeled carrots and cucumbers to desired width (you probably want them as thin as possible). A large pot full of water to a boil and cook rice noodles the amount of minutes instructed on package. (The time is different for different rice noodles). 

Assembly:
Place warm water on a plate and completely submerge the rice paper in the water. Be careful! The rice paper will try to curl up and break. Hold it down until the paper is flexible and and move with ease, about 1 to 2 minutes. Next, set the now floppy paper on a moist paper towel. Add a small handful of rice noodles, carrots, and cucumbers to the center on the paper. Next place 4 or 5 small shrimp in a line on the bed of noodles. Finally, sprinkle a little bit of rice seasoning over the whole thing (about 1 or 2 teaspoons). Add 1 or 2 pieces of pickled ginger if desired. Then roll it halfway, fold in the edges, and roll it up the rest of the way. 
Now start on the next one!



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