Monday, 10 March 2014
Vietnamese Spring Rolls - With Agave Roast Carrots.
We all know that feeling.
The, I-really-can't-be-bothered-to-cook-anything feeling, it's usually followed with either the rapid consumption of junk food, or the speedy dialling of the local take-away.
The only problem with this is that, actually, you always feel really guilty, stuffed, lethargic and poor-er than you did before.
Monday usually is the culprit to this. I don't like Mondays. (I currently am not a fan of weekdays either, but that's another deal)
I really like this recipe. If you can even call it that. Maybe I should call it assembly instead.
I really like this assembly, it's super quick, super tasty, and doesn't make you feel like a whale afterward.
How cool do rice wrappers look?! I can never quite believe that they are going to turn from their glass-like state to something so squidgy. But they do.
When you are soaking the wrappers, don't be tempted to hold them under for too long. 10 seconds is plenty, even if they feel a little brittle still, in about a minute of sitting on the side, they will be malleable. Promise!
Time for a little origami!
Basically fold the top and bottom into the centre. . .
and roll horizontally!
Although there is a little bit of give, don't over-fill the wrappers or it will be really difficult to roll up, other than that, it's so simple.
This is really nice served with salad for a light tea or lunch, the best bit is they keep quite well in the fridge for a couple of days, so you can make them in advance and pull them out when you need them.
Before I had ever tried them, I did think the idea of the wrappers not being baked or fried like the more pastry-like wrappers of other Asian spring rolls of which I was used to, was a little strange. Only once you get over the fact that the outside is not crispy (although sometimes I like to bake them for 5 minutes to crisp them up anyway) I think I actually prefer these. They are lighter and I don't feel as guilty afterwards!