Hello Everyone! I feel like keeping this short one tonight – only because I really don’t have much to say about the dish itself, nor do I have a back story like I did last week about it. Yet again, I have to say that this isn’t one of the prettiest dishes I’ve put up – to be honest, I didn’t really put much thought in how I could have presented this dish. I really had to up the saturation when editing the photographs because it just looked so dead in terms of colour, and of course, composition.
Despite that, this is an easy to make and perfectly healthy snack if you only plan on eating 1 roll, a light dinner if eating 2, and a hefty lunch if you’re planning on eating 4 or more of these! Don’t be deceived like I was – I thought 3 rolls wasn’t going to fill me up for dinner – how wrong I was! I was already struggling towards the end of my second roll!
They’re perfect for a delectable spring or summer dish, with crispy, crunchy, creamy textures and bright, bold flavours. I mean, despite the rain we’ve been having lately, we’ve also seen some beautiful sunny days. Before we head on over to the recipe for tonight, please do check out the original recipe that I adapted from Kristina on Spabettie.
PREP TIME 20 MINS| COOKING TIME 10 MINS| MAKES 12 ROLLS
For the rice paper rolls
Half pack (125g) cooked rice noodles, drizzled with sesame oil
12 rice paper wrappers
12 large dried shiitake mushroom slices, rehydrated
1 large ripe avocados, peeled, pitted, and sliced
1 small red bell pepper, sliced into matchsticks and blanched
1/4 cup roasted peanuts, roughly chopped
Bunch of spring onion, cut into matchsticks and blanched
Spicy Peanut Sauce: Heat a dash of cooking oil (about a tablespoon) in a small saucepan. On low heat, add the minced garlic and sauté until golden in colour and fragrant, about 30 seconds. Then, add the minced onion to the pan and cook for a further 30 to 45 seconds, until slightly softened. Be careful as to not brown/burn the garlic.
Add the peanut butter, roasted peanuts, chilli powder, and water to the pan and stir until smooth. Remove from the heat and set aside.
Rice Paper Rolls: Have two large plates ready, one filled with water and the other for filling/rolling your rice paper rolls. Ensure all your ingredient fillings are also prepared and ready for rolling!
Place a wrapper into the plate with water, flipping so that both sides of the wrapper is soaked. Remove from the water while still firm and place on the other plate and begin to build up your roll.
Tip: Do not over soak the rice paper sheet as it will soften as it sits. This is so that it will not soften to the point that it sticks to the surface of the plate or rips when handling.
Place 2-3 slices of avocado and red bell pepper matchsticks in the middle of the rice paper, with 1-2 slices of shiitake mushroom (depending on its size), and a handful of sesame rice noodles. Top with a tablespoon of the spicy peanut sauce, pinch of crushed roasted peanuts, and a spring onion matchstick.
Roll like a burrito by folding the short sides over, then turning and folding one long side over. Roll, tuck, roll, tuck, until completely enclosed. Repeat for the remaining rice paper sheets – should make at least 12 rolls.
Serve immediately with a side of spicy peanut sauce for dipping. Enjoy!
Hello Everyone! The week has been quiet. Well quiet in a sense that other than the routinely eat work eat sleep repeat, nothing really exciting has happened this past week. Well, it was like that until the past few days happened. I’m not going to do into the details, but all I can say is that I’ve only been back for just over a month since my trip to Australia and New Zealand, and I’m already wanting to get away again, maybe to the UK? Or somewhere closer like South Korea or Japan? Maybe somewhere warmer like Peru or South Africa? I don’t know. Actually, ICELAND! Yes that’s right. Iceland is a must sooner or later.
Anyway, tonight’s recipe is a simple one that I came across on Pinterest one day as I was browsing for new and exciting recipes. This one stood out for two reasons, the first is obvious, avocado in an egg roll?! Now this is something different and tasty as I love both avocados and egg rolls. The second would be the fact that they are Cheesecake Factory Avocado Egg Rolls. Okay, I’ve never been to Cheesecake Factory before but I’ve heard a lot about it from various forms of media and it seemed like a pretty famous place to eat at. Maybe one day when I do get the chance to travel the States again, I’ll definitely pop by and see what the hype is all about. Before I delve into the recipe, please be sure to check the original out by Chung-Ah over on DAMN delicious.
PREP TIME 15 MINS| COOKING TIME 5 MINS| SERVES 6-8 ROLLS
For the avocado eggs rolls
8 spring or egg roll wrappers
2-3 avocados, halved, peeled and deseeded
1 Roma tomato, diced
1 small-sized red onion, diced
Ground sea salt and black pepper, to taste
Juice of one lime
Parsley leaves, roughly chopped (enough for about 2 tbsp)
Vegetable oil, for frying
For the parsley dipping sauce
3/4 cup parsley leaves, roughly chopped
1/3 cup fat-free yoghurt
2 tbsp mayonnaise
1 garlic clove, minced
Ground sea salt and black pepper, to taste
Juice of one lime
Combine all the ingredients for the parsley dipping sauce in a medium-sized bowl and mix to combine, adjusting the salt and pepper to taste. Set aside.
In another medium sized bowl, gently mash the avocado flesh using a fork. Add the diced tomatoes, red onion, parsley, lime juice, salt and pepper, to taste, to the mashed avocado and gently toss to combine.
Working one at a time, place the avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Repeat with remaining wrappers and avocado mixture.
Heat vegetable oil in a large frying pan over medium-high. Working in batches, add the egg rolls to the pan and fry until evenly golden brown and crispy, about 2-3 minutes altogether. Once golden, transfer to a paper towel-lined plate.
Serve immediately with cilantro dipping sauce.
Side note: It was supposed to be a cilantro dipping sauce, but since I can’t stand the taste of cilantro, I substituted it out for parsley instead. But if you’re not like me, then you can definitely go ahead and put the cilantro back in! Also, when I buy spring/egg roll wrappers from the store, they usually come in a pack of 40 wrappers, so what my Mom did with the remaining 32 wrappers was make them into lumping shanghai!
Hello Everyone! Today’s recipe is one that my mother has been making for a while now and is loved not just by my sisters and myself, but also by my high school friends who have had the lucky chance to indulge in these simple but delicious banana fritters, or also known as Turón Plátanos. For short, it is known in the Philippines as Turón and is a very popular street food snack/meryenda. It is made up of thinly sliced bananas (preferably saba or plantains) and a slice of jackfruit, dusted with brown sugar, rolled in a spring roll wrapper and fried. Since I am not a huge fan of jackfruit, we skipped that ingredient so that I could have some to eat! You can classify it as a dessert as well as others call it a caramel banana spring roll and serve it with ice cream on the side.
One day, I’m guessing probably 5 or 6 years ago, my mom fried these up for breakfast/afternoon tea(?), I actually cannot remember for what meal of the day, and I wanted to dip these spring rolls into something so I took a bottle of ketchup and poured it into a small plate. I then dipped a spring roll into the ketchup, bit into it, and was surprised to find out that it wasn’t a savoury spring roll (because during that time she also made spring rolls that had minced pork filling). The taste was unbearable, as in the pairing of tomato ketchup and banana was just not a good one. I told my mom and sisters about it and they could not stop laughing, and even to this day they would still ask me if I would like some ketchup with my turón.
Here’s a tip that you might want to follow: what my mom does is that she makes a whole bunch of turóns, 40 to be exact, as there are 40 sheets in a pack of spring roll wrappers. Once they have been wrapped, she puts them into a container and freezes them overnight and fries them the next day, straight from the freezer, no defrosting required. She says that this way the rolls are crispier when fried. Also, making them in big batches and freezing them allows you to fry them over a few days/weeks instead of having to make just a few each time you feel like having some.
PREP TIME 24 HOURS*| COOKING TIME 4-5 MINS| MAKES 40 ROLLS
*This includes setting aside the rolls in the freezer overnight before frying.
10 ripe plantains, cut into 4 lengthwise
1 pack (40 sheets) large spring roll wrappers
1 cup brown sugar
Cooking oil, for frying
Add the brown sugar to a small plate so that you can roll the plantains over it and coat them with enough sugar. Then place the sugar coated plantain on top of a spring roll wrapper and fold, locking the wrapper on each side.
Place in a container and repeat until all the plantains have been sugar coated and wrapped. Freeze overnight.
In a small (or medium, depending on how many you’re going to fry) pan, heat the oil over medium-high. Make sure it is quite hot before adding the wrapped plantains in. Fry until the wrapper turns golden brown.
Drizzle with caramelised sugar (optional) and serve hot for dessert or meryenda – with ice cream on the side if you wish. Enjoy!