My journey of cooking, gardening, preserving and more
Green bean overload happens every year in my garden, so it’s a good thing they freeze well. Another great way to preserve them is to pickle them in a spicy brine. Bloody Mary. Red Beer. Hot Tomato. Michelada. Bloody Caesar…if you like your vodka or beer with a bit …
If you’re on Facebook or Pinterest (and really, who isn’t on at least one of them at this point), then I’m pretty sure you’ve seen a recipe for no-bake energy balls or energy bites. I’ve played around with a few of them and come up …
Fresh spring rolls, sometimes called summer rolls, are beautiful, aren’t they? No matter what you decide to fill them with, they become these gorgeous stained glass works of edible art.
I’ve made spring rolls a number of times because I love their crunchy freshness as well as their beauty. One of the greatest things about spring rolls is that their fillings are only limited by your imagination. I keep mine pretty simple with veggies, rice noodles, tofu and/or shrimp, but I’ve seen them filled with just about everything. The key to making them delicious is filling them with what you love.
The last rolls I made were strictly veggies and rice noodles. The prep work is the most strenuous part of making these because they come together very quickly. You want to have everything ready to go before you start rolling because eating them fresh is key; the wrappers don’t hold up well to long refrigeration. If you’re making these for a party, an hour or so at most in the fridge is the absolute longest I’d recommend. You’re better off having everything prepared and then let your guests have fun making these themselves…it’s a great conversation starter.
Fresh herbs are another important aspect of summer and fresh spring rolls. This last time around, I only had cilantro on hand so that’s what I used. Mint is another key herb but don’t be afraid to use parsley or basil, too. Again, think fresh and use what you love.
You really can’t go wrong with all these beautiful veggies, right? Right.
This isn’t a recipe, per se, but a guide for how to make these and also delicious dipping sauce to go along with them. The amount you make is entirely up to you; I can tell you that the large serving plate of veggies above, along with some rice noodles for some of the rolls, made about 10 rolls.
Combine ingredients in a bowl and mix well. Set aside until ready to serve.
Here’s how I prepare my spring rolls and I rarely have any problems with them going together well. Fill a bowl with cold water and have a large wood cutting board on hand to roll your spring rolls on. Have all of your veggies cut and nearby, along with your cold rice noodles.
Are you ready to roll?
Take one spring roll wrapper and immerse it entirely in your bowl of cold water, moving it around if necessary to make sure the entire wrapper is wet, and removing it very quickly. Hold above bowl for a few seconds to let excess water drain off and then lay flat on your cutting board.
Working quickly, put your fillings of choice across just the center line of the wrapper. leaving a good inch or so free on each end.
Take one end of the wrapper and, using the wrapper, pull it over the ingredients and slide the ingredients and wrapper towards you so it’s tight, being careful not to pull too tightly and break the wrapper. Fold the empty ends over, like you’re rolling a burrito, and then roll up the entire roll. Place on plate and repeat with the next roll.
Pretty easy, right? Welcome to fresh, crunchy, heavenly veggie nirvana.
I find the spring roll wrappers by the fresh veggie area at my local store, right next to the wonton wrappers and tofu. The rice noodles are typically in the Asian food section – won’t it be nice when all of our food isn’t segregated but you can find any type of noodles in the “Noodle” section? Sorry, I digress. Anyway…use your imagination on the fillings and even the dipping sauce; you’ll be surprised at how easy but delicious these are.
If you’re can’t tell by the photos and are curious about the vegetables I used, here they are:
These are the veggies I used because these are the veggies I had on hand. Don’t overthink these…just make them with what you have and love. Oh, and they’re pretty good for you too….but you don’t have to tell anybody that.
Have fun and don’t be afraid to play with your food!
Have I mentioned how much I love eggs? Probably. And, rest assured, my cholesterol levels are spectacular. Mix them with some gorgeous vegetables, especially from your garden, a bit of cream and a touch of cheese and hello easy meal. Not only is this a …
Warning: weird vegetable alert. In case you didn’t know it, you can eat the unfurled fronds of an ostrich fern. Yes, you heard that right. You can not only eat them but, if you’re like me, you can enjoy them immensely. Fiddleheads are, at least …
Spring has officially arrived here in Northern Illinois and yet they’re calling for an inch or two of snow tonight. Sigh.
We had a week or so of nice 50+ degree weather though and we even grilled out a couple of times, so I know these latest flurries won’t stick around long.
Thinking spring thoughts, I was excited to see a display of gorgeous papayas on my last trip to the grocery store. As the weather starts to warm up, I’m always looking for delicious ways to amp up the flavor in my green salads so that they don’t get boring. This is an easy, nutritious, delicious salad dressing that I quickly threw together in my blender. Papaya seeds are high in protein and a good source of calcium and magnesium. You may not suspect it but their flavor is similar to black pepper and they add a definite kick to this dressing.
Salad dressings are so easy to make at home and if you’re trying to stay away from processed foods, dressings are a good way to start. Most store-bought dressings are loaded with junk – read the labels and you might be surprised at everything that’s in them.
Place everything except olive oil in a blender and blend on high speed for a couple of minutes. Slowly drizzle in the olive oil until everything is well blended.
You can certainly play around with this recipe quite a bit. If you don’t have ground mustard, add a bit of dijon. If you don’t have rice vinegar, try champagne or tarragon vinegar. If you want some extra color, add some chopped chives or scallions. Use raw honey instead of agave nectar. Add a bit of garlic to the mix. Never be afraid to play with your food.
Oh, and how to tell if a papaya is ripe? Ideally, buy them at the store while they’re still partially green. Let ripen at home for a few days and then enjoy! The skin of the papaya will turn yellow as it ripens and has a little bit of give when you touch it. You don’t want it overripe, so don’t let it get too soft.
Keep thinking spring and enjoy!
I grow eggplant every year in my garden because it’s one of our favorites. I’ve grown a few different varieties and we’ve loved them all. The plants don’t require any special care and aren’t prone to many diseases; I’ve never had a problem growing them here …
