Spring Rolls

Spring Rolls Recipe - Summer Rolls Recipe

Ingredientes:

Vietnamese rice paper
bean sprouts
carrots
avocado
mango
cucumber
radish
lettuce crisphead
mint
chicken prawns/shrimps

Basic Traditional Dipping Sauce (Nuoc Cham)
Makes ¾ cup
3 tablespoons lime juice (1 fat, thin skin lime)
2 tablespoons sugar
½ cup water
2 ½ tablespoons fish sauce

Optional additions:
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced
1 teaspoon homemade chili garlic sauce or store bought (tuong ot toi)

1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and as yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.

2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. My mother looks for color to gauge her dipping sauce. When it's a light honey or amber, she knows she's close.

Notes Advance Preparation - This sauce may be prepared early in the day and left to sit at room temperature.

Variation - Use half lime juice and half Japanese rice vinegar for a less assertive sauce. Some delicately flavored dishes require this.

Other Ideas for Dipping Sauce

Hoisin-Chili Sauce: 3/4 cup prepared hoisin sauce 1/4 cup minced onion 3 tablespoons rice vinegar 2 tablespoons water 2 to 3 teaspoons Asian Red Chili Paste 2 tablespoons minced salted roasted peanuts In a medium saucepan over medium-high heat, combine Hoisin sauce, onion, rice vinegar, and water; heat and stir approximately 3 minutes until mixture comes to a boil. Remove from heat and stir in chili paste. Let sauce cool at least 30 minutes. Just before serving, stir in peanuts.

Curried Mayonnaise Sauce: 1/2 cup mayonnaise 1 teaspoon fresh lime juice 1/4 teaspoon water 2 teaspoon curry paste (or to taste) In a bowl, whisk together mayonnaise, lime juice, water, and curry paste. Refrigerate until ready to serve.

Garlic-Lime Sauce: 1/4 cup sugar 1/4 cup hot water 1 red serranto chile pepper, seeded and finely chopped 2 cloves garlic, minced 1/3 cup fresh lime juice 1/4 cup fish sauce In a medium bowl, combine sugar and hot water; stir to dissolve the sugar. Whisk in chile pepper, garlic, lime juice, and fish sauce. Serve at room temperature.

Strawberry Sauce: 2 tablespoons extra-virgin olive oil 1 tablespoons sesame oil 3 tablespoons rice vinegar 1 clove garlic, minced 1 teaspoon soy sauce 1 teaspoon strawberry preserves 1/2 teaspoon freshly grated ginger root 1/4 teaspoon crushed red pepper In a large bowl, whisk together olive oil, sesame oil, rice vinegar, garlic, soy sauce, strawberry preserves, ginger, and red pepper. Serve at room temperature.

Spicy Peanut Sauce: Bunch fresh cilantro leaves 1 cup smooth peanut butter 1 tablespoons sesame oil 1/2 cup soy sauce 2 1/2 tablespoons sugar 3 cloves garlic, minced 1 tablespoons hot chili sauce 1 tablespoons rice vinegar In a food processor or blender, place the cilantro leaves, peanut butter, sesame oil, soy sauce, sugar, garlic, chili sauce, and rice vinegar. Process until smooth. Serve at room temperature.

Lemon Vinaigrette Sauce: Juice of one lemon Juice of one lime Juice of one orange 2 tablespoons rice vinegar 1 teaspoon freshly grated ginger 1/2 cup extra-virgin olive oil 1 shallot, minced In a large bowl, whisk together lemon juice, lime juice, orange juice, rice vinegar, and ginger. Allow mixture to sit fifteen minutes; strain out the ginger and any citrus seeds. Add the shallots and slowly whisk in the olive oil. Season to taste with salt and pepper. Serve at room temperature.

Garam Masala

Easy one! Ingredients 1 tablespoon ground cumin 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg Directions Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place. Full Recipe Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutes Ingredients: 4 tbsps coriander seeds 1 tbsp cumin seeds 1 tbsp black peppercorns 1 ½ tsps black cumin seeds (shahjeera) 1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1” pieces) ¾ tsp crushed bay leaves Preparation: Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. When the spices are roasted turn off the heat and allow them to cool. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together, to a fine powder in a clean, dry coffee grinder. Store in an air-tight container in a cool, dark place.