How To Entertain Like A Lady
2
How To Entertain Like A Lady Vietnamese Spring Roll stuffed with marinated vegetables, fresh scallions, black sesame seeds, garnished with smashed avocado, soy and ginger glaze Cost: $15 – 20 for 10 – 15 people Calories: 42 calories / roll Ingredients – For Spring Roll Slaw 1 package rice paper wraps 1 package Nori (roasted seaweed, used for sushi) 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 cup daikon radish, julienned ½ English cucumber, julienned 2 plum tomatoes, julienned 1 bunch green onions 1 cup red cabbage, thinly sliced (julienned) 1 tbsp. black sesame seeds 1 tbsp. fresh Thai basil, roughly chopped 1 tbsp. fresh mint, roughly chopped 1 tbsp. fresh cilantro, roughly chopped Ingredients – For Marinade / Vinaigrette 1 tbsp. ginger, finely minced 1 tbsp. shallots, finely minced 1 tbsp. sesame oil 1 tbsp. ponzu sauce 1 tbsp. lime juice, freshly squeezed 1 tbsp. rice wine vinegar 1 - 2 tsp. siracha hot sauce (spice to your taste preference) 1 tbsp. pure apricot puree Salt and pepper to taste Recipe develop by
description
How To Entertain Like A Lady. Vietnamese Spring Roll stuffed with marinated vegetables, fresh scallions, black sesame seeds , garnished with smashed avocado, soy and ginger glaze Cost: $15 – 20 for 10 – 15 people Calories: 42 calories / roll. Ingredients – For Spring Roll Slaw - PowerPoint PPT Presentation
Transcript of How To Entertain Like A Lady
How To Entertain Like A Lady
Vietnamese Spring Rollstuffed with marinated vegetables, fresh scallions, black sesame seeds, garnished with smashed avocado, soy and ginger glaze
Cost: $15 – 20 for 10 – 15 peopleCalories: 42 calories / roll
Ingredients – For Spring Roll Slaw1 package rice paper wraps1 package Nori
(roasted seaweed, used for sushi)1 red bell pepper, julienned1 yellow bell pepper, julienned1 cup daikon radish, julienned½ English cucumber, julienned2 plum tomatoes, julienned1 bunch green onions1 cup red cabbage, thinly sliced (julienned)1 tbsp. black sesame seeds1 tbsp. fresh Thai basil, roughly chopped1 tbsp. fresh mint, roughly chopped1 tbsp. fresh cilantro, roughly chopped
Garnish: 1 Avocado smashed1 tbsp. soy glaze
Ingredients – For Marinade / Vinaigrette1 tbsp. ginger, finely minced1 tbsp. shallots, finely minced1 tbsp. sesame oil1 tbsp. ponzu sauce1 tbsp. lime juice, freshly squeezed1 tbsp. rice wine vinegar1 - 2 tsp. siracha hot sauce (spice to your taste preference)1 tbsp. pure apricot pureeSalt and pepper to taste
Recipe develop by
Method:Combine julienned bell peppers, daikon radish, English cucumber, plum tomatoes, green onions, red cabbage in large bowl. All of the ingredients should be thinly sliced (julienned) and roughly the same size.
For Vinaigrette: Combine all ingredients in a mixing bowl or blender. Blend or whisk ingredients together and season with salt and pepper to taste. If you feel that the vinaigrette is not acidic enough (sometimes this depends on the acidity levels or size of your lime), add more acid at this stage (vinegar or lime juice).
For Slaw: Add black sesame seeds, cilantro, mint and Thai basil to the large bowl of slaw ingredients. Add the vinaigrette and toss the veggies so that they are fully coated in the vinaigrette. Adjust seasoning and acidity once again. Set aside.
Assembling Spring Rolls:Have square baking pan ready with lukewarm water. One at a time, drop the rice paper wraps into the water and allow to soften for about 30 seconds (no longer). You do not want the rice paper wrap to be fully soft, as it will be hard to handle. On a clean cutting board, lay out the rice paper wrap. Take a sheet of Nori (roasted seaweed used in sushi) and place it directly on top of the rice paper wrap. Your wrap is ready to be filled!Take a handful of veggies and place them in the center of the wrap. Be careful not to add too much, or it will be very difficult to roll. Be sure that your vegetables are not too wet - if they are, quickly dry them on some paper towel. Very carefully roll the marinated vegetables in the rice paper wrap. Continuously pull it tighter as you go, being careful not to tear the wrap.
For Plating: Let spring rolls rest for 10-15 minutes, up to 6 hours. With a sharp knife, cut your roll into bite-sized pieces. Plate the spring roll standing up straight so that the colourful vegetables are facing upwards. Garnish with smashed avocado and a soy glaze. Serve and enjoy!
Media Contacts:Andrea Burmaster / Margaret BournePRAXIS905-949-2855 (231) / (239)[email protected] / [email protected]
Recipe develop by
How To Entertain Like A Lady
