Posts tagged: Tofu

Spring Roll Party

A great way to spend an afternoon with friends and family is to invite them over for a culinary adventure!  I asked two of my friends, Gene and Hong, to walk me through Vietnamese spring roll making, and they both agreed to educate and share their experience with me.      

 To save money and time, Gene, Hong and I decided to share the task and cost of preparing some things at home the day before doing the spring rolls.  I boiled two pounds of shrimp, Gene BBQ’d a pork loin, and Hong brought some fried tofu from a local vendor.  Here’s how Gene and I prepared our stuff…     

 Gene’s BBQ’d Pork Loin     

  1. In a ziploc bag add ground black pepper, garlic powder and a squirt of Sriracha hot chili sauce.
  2. Add loin to mix and shake it up
  3. Marinade for1 hour
  4. Grill, sear and smoke the loin
  5. Add BBQ sauce at the end

Yvette’s Shrimp Boil      

  1. Thaw a 2 lb bag of frozen shrimp, devained and shelled
  2. Boil water and add shrimp with shell on
  3. Scoop the shrimp out when they float to the top (small strainer helps)
  4. Let them cool and then peel off the shell

(I could have put some Cajun spices to the boil but I didn’t think of it)     

On the day we planned to make these spring rolls, we first went to an Asian supermarket, and for me this was the intimidating part!  Most staff are willing to help but the easiest way is if you have an Asian friend to take you on a small tour. (Thanks, Hong!)  This author was surprised to discover fresh and inexpensive herbs there!   Compare prices at your local Asian market vs. regular grocery store and be amazed!  

Here’s how we did all the prep work the day of of spring rolling…     

 Peanut Sauce Prep     

  1. Saute 4-5 shallot cloves, chopped
  2. Once the shallots are caramelized, throw in 3 cloves of garlic, chopped
  3. 1 cup of hoison
  4. 1/3 of a jar of peanut butter
  5. 1 cup of water (or as much as desired in thickness)
  6. Dash of rooster sauce or Tabasco sauce to taste

Rice Noodle Prep      

  1.  Boil the rice noodles or bun (pronounced like boon) for about 5-8 minutes for a softer noodle
  2. Separate the noodles in small clumps in a large strainer for easier pickin’s
  3. Rinse the bun two times in cold water

Herb Prep      

  1. Wash the curly lettuce twice
  2.  Soak and wash twice the cilantro (Ngo), Thai basil (Que), mint (Kanh Gioi), lemon herb (Rau ram). thin leeks (He).  For a spicier mix add spearmint (Hung Cay) or peppermint (Hung Hui).

 Okay!  Let’s put all these things together!!!  

 
For a recipe on crispy spring rolls, check out my article on Associated Content.  
 
 

           Introduction to Asian Cuisine with Dorothy Huang
If you were ever frustrated about how your attempts at Asian cooking turn out, it’s possible you might be tempted to give up and just order in.

http://www.associatedcontent.com/article/2972480/introduction_to_asian_cuisine_with.html?cat=22     

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