Spring Roll Demo at Kenmore Connect Booth

 Here I am getting ready at the Kenmore booth.. photo by ScrappinMichele
Whew! I just did my first ever cooking demo today at Blogalicious. When Kenmore asked me to play with their new induction burner and share one of my recipes, I jumped at it!

It was a lot of fun. Everyone told me I was a natural, so I assume I did a good job. I have never wanted to post videos of myself online or vlog, but I might reconsider when it comes to food or craft demos. When the video is ready, I'll post it. Video is up!

Here's my recipe. Remember to have fun in the kitchen and don't be afraid to experiment. You can always start over.

Spring rolls are very easy to make. Kids love them because they get to choose what to put in their roll. They are versatile. You can substitute the shrimp with poached chicken, pork, tofu season with soy sauce & pan seared in sesame oil, or whatever combination above. 
Enjoy! Come back next week for the black bean salad recipe.

Vietnamese Style Spring Rolls

1/2 pound of medium shrimp, peeled and deveined
1 package of thin rice vermicelli noodles
1/2 cup of shredded carrots
1 medium cucumber, seeded and cut into strips
1 bunch of cilantro, washed and dried
thai basil
1/2 tsp five spice powder
1 tsp minced ginger
1 clove of garlic, minced
sesame oil
toasted sesame seeds
Large spring roll wrappers (8”-10” across) aka rice paper wrappers

Boil water in large pot. Once water comes to boil, add rice noodles and cook until al dente about 3-5 minutes. Drain in colander and rinse well with cold water. Set aside to continue to drain and cool.

In the mean time, season shrimp with salt, pepper and five spice powder.  Heat sesame oil in skillet on medium heat. Add ginger and garlic. Cook until fragrant, make sure not to burn. Add shrimp and cook until done, taking care to flip over halfway through. Set aside.

To assemble the spring roll:

Wet spring roll wrapper in warm water and set on plate or cutting board for easy rolling. On end of the spring roll, assemble your ingredients, starting 1” from edge:  1 piece of cucumber, shredded carrots, a small handful of rice noodles, cilantro & basil leaves, then place 2-3 shrimp on top depending on size of the wrapper. Just layer everything on top of each other. Be careful not to over fill.  Fold edge over the filling and roll over once. Then fold over each side and continue to roll. Lay seam side down while you continue rolling the rest.

Basic Vietnamese Dipping Sauce
(makes 3/4 cup)

Dissolve 2 tablespoons of sugar in 1/2 c of water and 3 Tbsp of lime juice. Add 2 1/2 Tbsp of fish sauce. Optional: add 1 small garlic clove, finely minced and/or sriracha/sambal to desired heat level. Taste as you make it. Aim for a good balance of salty, sour, sweet, and spicy. Adjust as necessary.
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