Tuesday, 29 September 2009
SpringRolls with peanut dipping sauce
Springroll pastry is something I always have in my freezer.You can buy them in any oriental foodstore.Apart from springrolls I use them to make some quick samosas and for sweet rolls filled with bananas and chocolate.They are made from rice and have a neutral flavour ideal for whatever filling.
This particular filling was a very simple one from the end of the week vegetables I had on hand...
onions,garlic,fresh ginger,carrots and white cabbage.
As for all wok cooking prepare your vegetables first,finely chopped and place in separate bowls.
Have a bottle of sunflower oil at hand.
The same with the spices and soya sauces...have everything ready beside the wok.I mixed some tamari soya sauce with a pinch of 7 spices(or 5 spice mix)and a spoonful of honey.
Place your wok on your hottest plate with the largest flame.
When its reached smoking level add a tablespoon of oil.
First the onions,then the carrots and cabbage and lastly the garlic and ginger stirring constantly.
When the vegetables have browned slightly or seem a little dry add the soya,spice,honey mixture...but not too much ...the idea is to just add moisture to steam the vegetables but not drown them.
When the filling is cooked you can begin preparing the rolls...
Place one paper thin sheet in front of you .
Place a line of the filling about 3 quarters of the way up the sheet...see the 2nd photo above and hopefully all will be clear(mental note- how complicated it seems sometimes to describe something simple)
Wet the sides and bottom line of the pastry sheet with water.
Fold over the sides,covering the edges of the filling.
Then fold over the top half and roll....
Until it forms a roll(?Dios Mio this does seem harder than I thought!)
Now with all your beautiful rolls lined up you can happily begin to deep fry them until golden brown.Fry one or two at a time always letting the over lapping pastry side down first.Drain on kitchen paper and serve with the dipping sauce...
...which would have to be the easiest sauce ever.
Mix about 3 heaped tablespoons of peanut butter with one teaspoon of Thai yellow curry paste and some water,a little at a time until you get a nice pouring consistency.Be patient..if it looks like its separating its just the oil and water fighting sillily over territory...but they will come together(a metaphor for world peace perhaps?).Add a slash of soya sauce and there you have it.
As always feel free to play- the trick is the peanut and water gorgeous creamy mixture...you can flavour it with sesame oil,lime juice or peel,fresh ginger,garlic,lemongrass,curry powder,fresh chopped coriander..etc..etc...or what ever you wish
For filling choices the lists are all would you guess it ..endless.I only had my poor mans veggies in the fridge but you can fill it with bean sprouts,tofu..smoked or other,mushrooms,bak choy,pak choy,sesame seeds,spiced pumpkins,any yummy crunchy green vegetables or any combination that takes your fancy(with the exception of tomatoes which do not go with soy sauce...good luck and over and out!)
On a completely different note I,d like to add that my daugther is 16 months old today and walking,that the moon is full and shining like silver sunshine and that the swallows have chosen to depart flying back to Africa...On behave of everyone I,d like to thank the swallows for their glorious laughing and flight maneuvers and celebrating summer with us,for the moon for awaking the magic in people and to my daughter for existing and making my world special and love filled and new.