To celebrate this beautiful spring weather, here's my take on Vietnamese spring rolls.
Ingredients;
3 large Trumpet mushrooms (sliced, lightly grilled then julienned)
Equal parts julienned;
-Red and yellow bell pepper
-Green beans
-Asparagus (sliced in half)
-Carrot
4 cloves garlic (sliced in half)
1 package pickled ginger
1 carton of vegetable stock
1 package of round rice wrappers
1 bottle of good quality ponzu
All of these ingredients can be found at your local Asian market.
Preparation;
1- In a deep saucepan combine stock, garlic and 3/4 of ginger. Bring to a boil then reduce to a simmer.
2- Blanch for 1 minute (in order) carrots, beans, and asparagus. Then let air cool on a rack in the fridge.
3- Once cooled fill a sheet pan half way with water. Submerge one rice paper wrap until it become soft and pliable.
4- Remove from water and allow some of the excess water to drain off. Then lay flat out on cutting board. Place equal portions of veggies slightly below the center of the wrap.
5- Fold the bottom portion of the wrap over the veggies. Then the sides. Then roll up like a burrito.
6- With a sharp knife, cut on a bias and serve with a high quality Ponzu dipping sauce. Don't ask me what the name of it is. I only know what it looks like. I like this one. Use remaining ginger for garnish.
Cheers!
