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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: August 8, 2011

08/08/11 Thai Spring Rolls & Dipping Sauce


 

RECIPE

For 9 rolls

A CookTale

I have always had a passion for Egg and Spring Rolls. This in my first attempt using Thai Rice Paper. The vegetarian filling was extremely tasty, the
Dipping Sauce added a great deal to the zip of the dish. A cool dinner on a hot August evening.

RECIPE Spring Rolls

Thai Spring Roll Wrappers
1/2 Cup of fresh Bean Sprouts
5 Green Onions thinly sliced
1 Cup of thin noodles (use Chinese or Bean Thread)
1/4 Cup of fresh herbs (basil or mint)
1/2 Cup of Carrots, julienned
1 tsp of fresh Ginger, julienned
1 TB of Lime Juice
1 TB of Soy Sauce

METHOD

1. Toss together all of the ingredients except the wrappers in a large bowl.
2. Submerge wrappers one at a time, in a dish of warm water until pliable, about 15 seconds.
3. Place about 2 TB of the mix onto the wrapper & wrap the roll.
4. Serve with the dipping sauce.

RECIPE Dipping Sauce

INGREDIENTS

1/4 Cup of Soy Sauce
1/4 Cup of Water
1 tsp of Cornstarch
2 tsp of Rice Vinegar
1 Garlic Clove minced
2 tsp of Sugar

METHOD

Combine all of the ingredients in a small saucepan
& simmer for 3 to 5 minutes, until the Sugar dissolves & the Cornstarch is well mixed.
Cool before serving.

08/08/11 Spicy Asian Zucchini Slaw


 

RECIPE

A CookTale

It becomes Asian, primarily with a change in the dressing. It also completely changes the taste from everyday to zesty. And It’s no longer the supermarket daily special.

RECIPE Salad

1 large green Zucchini, julienned or shredded
1 Red Bell Pepper, cut into thin 2‐inch‐long slices
3 green Onions, thinly sliced
1 Cup of Bean Sprouts (optional)

RECIPE Dressing

3 TB of Rice Wine Vinegar
1 TB of Soy Sauce
1 TB of dark Sesame Oil
1 tsp. grated fresh Ginger
1½ tsp. lightly toasted Sesame Seeds
¼ tsp. crushed Red Pepper Flakes

1. Toss together salad ingredients in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Toast Sesame Seeds in a small dry skillet over medium heat until lightly browned. Add to dressing.
4. Dress the salad just before serving and toss to coat.

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