Tuesday was the first day of spring and man! did it bring a storm! Here in Georgia, we have been getting so many thunderstorms and beautiful rain. In the pure good spirit of spring, It’s festive over here with SPRING ROLLS! I have been on an Asian food kick for like 4 weeks, no joke.This all started when I tried a sweet potato sushi roll. I know what you’re thinking, yes it actually does taste good- much to my surprise too. This one tiny roll is what caught my eye and how this madness started. Currently thinking about those rolls, do I order take out?
SPRING ROLL NOVICE
This was my first time making spring rolls and like most things in life, it didn’t go as planned. I should have known it would go terribly wrong when I cut the carrots into half moons instead of planks, but apparently, that wasn’t a big enough sign. Luckily I didn’t cut them all by the time this realization smacked me in the face. I had a few carrots hiding in the fridge that saved me. As I was walking down the grocery store aisle I saw spring roll wrappers. They were an impulse buy because I was definitely in the mood for something fresh and tasty. I gave it a shot and here is where I went wrong, so very wrong.
SPRING ROLL FUNDAMENTALS
The basics of creating a beautiful spring roll are cutting vegetables and wrapping it up nicely. I failed epically at both of these fundamental principles. BUT practice makes perfect, so I will just have to keep trying. Some tips that you can take with a grain of salt here;
- TAKE your time cutting vegetables, or if you want to, buy them pre-cut.
- DON’T overfill your little spring roll wrappers.
*This was hard for me because once I got the wrapper wet and laid it down I couldn’t see where it went because it turned transparent.
- VARIETY, have a variety of different vegetables of all different colors. Variety not only makes it colorful and pretty but also adds more available nutrients to your meal.
- TRY, try and try again! The first spring roll you make might not be the best, but keep trying. You will go from novice to master in no time. I’m still a novice if you were wondering.
ADD A LITTLE VEGAN FLARE
I can tell you what did make up for the appearance, the tahini sauce from my Thug Kitchen Cookbook, you know, my favorite. To add just a pinch more vegan flare, I cut a ½ block of tofu into small little squares and marinated the heck out of it. Apparently marinating for a long time creates a better taste? Not sure on that one… will get back to you. The tofu is what really seemed to pull it together. I can honestly say that the taste was 100% there and the appearance was 100% not. For a first ever try I think it went decently, I would try it again so it must not have caused too much emotional damage.
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