Here's the Rice Paper Wrapped Salad Rolls I made last night. I'm not quite sure how many of you brave souls are willing to try these...they are really good but, you must have patience--- which I didn't have much of last night :(
They are SUCH a Bi**h to roll!! (sorry) So if you wanna see the Salad Rolls from hell then GO!
Oh! and Morning everyone :)
Ingredients:
1/3 lb. Pork shoulder (I bought loin chops)
12 med. size raw Shrimp w/shells
8 (12 inch) round rice papers (keep extras on hand because you'll tear some)
1 small head of Red Leaf Lettuce
1/4 lb. Rice Vermicelli
1 cup Bean Sprouts
1 cup fresh mint leaves
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Step 1: The recipe says to cook the pork in salted boiling water just until tender, but I didn't read that part...oops...I did mine in a pan. It worked fine. Slice up the pork thinly and set aside. After that I cooked the shrimp in boiling water 3-mins or so, drained them, remove the shell and deveined. Pop both the pork and the shrimp in the frig while you get the rest of the ingredients ready.
Step 2: Wash the lettuce and split the leaves in half lengthwise. Wash the mint and separate the leaves off their stems. Rinse the bean sprouts. Boil more water and cook the vermicelli 4-5 mins. Drain and rinse.
Step 3: Pour yourself some bubbly or something---you'll need it!! otherwise you'll be cursing your head off and throwing the vermicelli at the walls.
Set up all ingredients in their own bowls (assembly line fashion) Oh! I forgot to tell you that the shrimp needs to be cut in half too....sorry. while your doing that... start boiling another large pot of water to dip the rice paper wrappers in.
Step 4: When the water is almost to a boil turn it off and let the water cool a little bit so you don't burn your fingers while dipping the wrappers in like I always do. :( The secret I've found is you need to use two of these wrappers for each salad roll. I just couldn't roll them with just one thickness of wrapper, it's impossible I tell ya!
Step 5: Remove the first rice paper wrapper and lay it out flat on some damp paper towels, smoothing it out best you can. (have a little bowl of hot water close by so you can use it to smooth out the wrinkles) working quickly dip the other one in the hot water, and place on top of the first. Now your ready to assemble GO! =quick=
Step 6: First lay out 3 shrimp (cut side up) about 1/3 of the way down the edge of the wrapper. Then add three or so pieces of the pork on top. Then place a leaf or couple long narrow pieces of red lettuce, some bean sprouts (not too much of any of these ingredients ok?) the Vermicelli, ending up with 3-4 mint leaves. Line everything up all neatly down the roll. Quickly fold in the two ends of the wrapper...and using both hands squish down all the filling part as you carefully...and slowly...roll it up. (NOW PRAY)
Ok...if it doesn't all shoot out of the ends, or tear down the middle, but it's still not a really tight or pretty roll job, who cares! CONSIDER IT A SUCCESS!! Yea! sip your champagne now... then start another salad roll.
As I'm making these, I usually stick them on a plate and put in the frig. Leave them in the frig for ten -15 mins. or longer because it makes them easier to cut.
You'll want to cut them in small maybe 2" pieces? and arrange on a pretty dish (the pretty dish thing is VERY important :P) and then make the dipping sauce. Which is Hoisin sauce, mixed with some rice vinegar and a little sugar. You could chop up some peanuts and sprinkle them on top of the sauce if you wanna get fancy. I didn't do it because Kip was hovering in the kitchen waiting to eat these :(
That's it! So who's brave enough to try them? Common show me your best "roll job" I dare you.
Happy Wednesday all!
Ooooh! Lolo! Those do look good! I would like to try and make those someday. Those wrappers do look like a b**ch of a roll job. I tell ya! :) Thank you for sharing your recipe. (yummie!) Hope your day is going well.
-Joe
Posted by: Joe on June 2, 2004 12:02 PMThose look super tastey and 'fresh'.
Do you stagger the second rice paper or lay them right on top of each other OR do you roll each rice paper seperately to get your double thickness??
okay, enough questions LOL!
Those are so pretty when they get all rolled up, they look yummy too. I love the way the bright green shows through the wrappers. Seems odd that there are not any seasnonings besides the sauce but I've never tried them so how would I know? Thanks for sharing that, I would like to try them sometime.
Posted by: sheila on June 2, 2004 12:44 PMThank you Joe. FYI: I'm wearing my Wicked T-shirt...:)
Jenny, You sandwich the two wrappers together before rolling up.
Sheila...you don't need any seasoning because the sauce is pretty potent and the best part about these is that they are very light and fresh tasting especially with the mint. The recipe said you can use chicken or salmon in them too. Now I think salmon would be really good!
Posted by: Lolo on June 2, 2004 02:15 PMPrep prep prep work...Amazing!
I'm sure you and Kip savored each one.
Posted by: liljiffy on June 2, 2004 02:33 PMLilJif, I ate the rejects this time, not Kip They were still good though. How's that pink reamer? :P I'm thinkin' I might need that...wink wink
Posted by: Lolo on June 2, 2004 04:02 PMWOW! I am impressed I might have to share a recepie soon. BUT I have no digital camera. Wonder if I could talk the sis into helping out on that one. thank youf or the recepie. I have added it to my box. Might try it soon..... I have salmon to use too..... *G*I will let you know how it tasts. *wink*
Posted by: Ladybug on June 2, 2004 04:37 PMI love making the shrimp and pork rolls.
To make life easier put the wrapper on a dinner plate and put under the hot water from the tap. It will be less likely to tear and stays a bit firmer.
Forgot to say
Try using fresh Basil in with the mint and lettuce.
I love my oriental grocer down the road.
Gosh...RXDOC is a man after my own heart...what a foody!
Be spect'n a pink package yer way soon, Lo.
Ummmm...I found a few more pink items in my house hold for you to spy. These items are from my personal pink collection; no selling, but I would love to share them with ya.
Posted by: liljiffy on June 2, 2004 09:54 PMGood grief that's a lot of work!
Posted by: dan on June 2, 2004 11:03 PMLolo, make PHO GA next!!!!
mmmmmmmmmmmmmm noodles.
Man, those look great (sans the meat, of course)...but, alas, I am a cook without patience, so I will have to partake of such culinary beauty only on your blog...*sigh*
Posted by: teresa on June 3, 2004 10:12 AMI can't find a recipe for Phoga...can you send me one Ray? I'll make it. :)
Hi Teresa! oh, and sorry about the meat thing :(
Posted by: Lolo on June 3, 2004 10:54 AMOMG! Those look fabulous! Geez woman.....you're an amazing cook, artist, gardner, you're house is adorable.....I think I might have to hate you too! :P
I've been so busy, I've missed you're blog.....You're studio is looking great! I'm working on mine right now too, what a job.
I am itchy all over!!!! Allergies!!! Allergies to cooking!!! Yuck to cooking....everytime I enter the kitchen, I start to sneeze and my eyes get all watery and I can't see to find anything to cook with...........
However, I do not have an allergy to eating.........wanna invite me over.......I'll be there in a flash to share your leftovers.........
But, I do have a wicked recipe for Crepe Suzettes
or maybe authentic French Onion Soup anyone.........nay, it's too hot for it.
"scratch, scratch, sniff, sniff..aaaachoooooo!!!
Posted by: Edee on June 3, 2004 01:17 PM Pho Ga - Ginger Chicken Noodle Soup
Yield: 4 Servings
Ingredients
1 md chicken about 3 lbs
1 quartered, fat removed
2 qt water
2 3 inch pieces of ginger
2 md onions, cut in half
2 tb fish sauce, tiparos
1 ts black peppercorns
1 1/2 c mung bean sprouts
1/2 lb thin or medium rice noodles
1 pn salt
14 oz chicken stock, can or fresh
1 defatted
3 md shallots, thinly sliced and
1 separated into rings
1 c cilantro, coarse chop
1/2 c rau ram, or fresh mint
2 md limes, cut into wedges
Instructions
note: scorching the ginger; If you have a gas burner use tongs to hold ginger and onion pieces in the flame until charred. If you have an electric burner, heat a dry heavy cast iron skillet over high
heat. Add ginger and onion pieces and turn until blackened on all
sides. #1 Rinse chicken including heart, neck and giblets (reserve
liver for another use). Place in a large pot. Add two quarts water,
or enough to just cover chicken, and bring to a boil over high heat.
#2 As water is heating, scorch one piece of ginger and the onion
pieces. Add scorched ginger and onion to soup. #3 Once water comes to
a boil, skim off foam and reduce heat to low. Add one tblspoon of
fish sauce and peppercorns, simmer partially covered, until the
chicken is cooked, 30 to 40 minutes. #4 Remove chicken from broth and
set aside to cool slightly. When cool enough to handle, remove meat
from the bones, shred coarsely and set aside; discard bones, giblets,
skin and fatty pieces. #5 Line a colander with a double layer of
cheesecloth and strain into a bowl. Let cool slightly, then
refrigerate until chilled, about 2 hours. skim fat from the surface.
(The soup can be prepared ahead to this point. Store the broth and
chicken in separate covered containers in the refrigerator for up to
2 day. The broth can be frozen for up to one month.) #6 Shortly
before serving, bring a large pot of water to a vigorous boil. Place
bean sprouts in a sieve or colander and immerse in boiling water for
20 to 30 seconds. Rinse with cold water; set aside to drain. Bring
water back to a boil and drop in rice noodles. Cook just until
softened but not mushy, 30 second to 1 minute. Drain and rinse with
cold water; set aside. #7 Scorch remaining piece of ginger, then
coarsely chop. Place scorched ginger and salt in a mortar and pestle
or small food processor and work into a paste. Set aside. #8 Place
homemade and canned broth in a pot and heat to simmering. Season with
additional fish sauce if desired. #9 Divide noodles among 4 large
soup bowls. distribute bean sprouts over noodles; top with chicken
and shallots. Ladle hot broth over; add a dollop of the reserved
ginger paste. Sprinkle with cilantro and Rau Ram (or mint). Serve at
once, with small plates of remaining shallots and herbs, a small bowl
of the remaining ginger paste and lime wedges, so guests can adjust
flavorings as they wish...
Or you can go to the Pho noodle restraunt and buy it for 4-5 dollars :)
Posted by: RX8Doc on June 3, 2004 01:29 PMWow!! Thank you Ray! That sounds wonderful. Confused on the chicken though. What's the second ingredient under the chicken? "1 quartered fat removed" part. Duh...sorry.
Posted by: Lolo on June 3, 2004 02:20 PMHey Edee you big lier!! (jk) you're prolly a great cook. Send me your onion soup recipe. I remember you made that in Dec. didn't you? For like 50 people or something? I bet it's yummie**
LOL! at Tracy....ok, go ahead hate me I can take it. You know? I was just thinking about you yesterday. I found my Richardson watercolor paper, that's what made me think of you :P You are entering that Art Show at The New Village Gallery right? Hope your studio is comming along good?
Posted by: Lolo on June 3, 2004 02:27 PMyes! LilJif send me pics of your other pink things and I'll do a collage of them in Photoshop, then post a pic of it in here Ok? It'll be fun and THANK YOU for the pink reamer-I can't wait to see it :)
Posted by: Lolo on June 3, 2004 02:49 PMHello Lori: I found your GREAT blog pages via a happy accident... I was searching for the phrase on Google (in quotes) "crystal clear baggies" to package my hand-made art greeting cards, and since you had used this exact phrase once in your blog, your site came up first and was the only hit. Thought I'd let you know an interesting way that your site was found!
THANK YOU so much for the hours of fun I've had enjoying your blog! Your blog truly is a work of art and I've loved every minute of browsing you and your husband's wonderful art in your galleries. What an interesting glimpse at California!
I'm new to blogging so I hope I'm not breaking some kind of blogging rules or etiquette by leaving a comment here even though you don't know me. Just wanted to let you know your site is FUN. You've inspired me so much that my husband and I are starting our own little blog.
Peace,
Annie
A fellow artist from Three Rivers, Michigan
Wow! Two Annies in one week! lol
That is very odd how you found my blog Annie from Michagan. just from "Crystal Clear Baggies?" weird.
ALSO, now that you mentioned it, you'll have to show us your greeting cards, yep...that's the "Law" :)
and when you start your blog, please link to it in here ok? Glad to see you, ty for the compliments, & welcome.
Posted by: Lolo on June 3, 2004 03:29 PMHi Lori:
Yes, will do. We're just beginners at blogging - and started last month in fact. Here's our new blog address:
http://annricksblog.blogspot.com
Our blog is called "right brain/left brain" because of my husbands and my diverse interests -his astronomy & sci-fi; me art, illustration and tidbits about life in Three Rivers, Michigan. I'll be posting more of my greeting card art in the coming days.
Peace,
Annie from Michigan