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Friday, August 2, 2013

Spring Rolls Sprung Up All In Here

So yesterday I had to go get some pad thai sauce at the store, and while there in the Asian section (thanks, Fry's), my eye caught a package of spring roll skins. I had never before made spring rolls and was instantly intrigued. Since Alex saw them too and decided to put one in the basket, I was like fuck it:

Now, if you ask my bestie Kendra, last night you would have thought that I was attempting something truly difficult like performing open heart surgery or beating a level of Candy Crush, I texted her for help so many times.

Turns out though, after a quick hop onto You Tube for a tutorial on softening and folding said spring roll skins, it is so ridiculously easy that I think I owe Kendra another apology. SORRY KENDRA. I didn't even buy any extra ingredients for the filling, as I had everything already in my fridge and freezer.

So here is my recipe, but I'm going to make more tonight and want to really explore all the tasty alternatives. Seriously though, you can stuff these puppies with anything and still enjoy them. PLUS there are like six skins to a 200 calorie serving, so an appetizer of two rolls is like, chump change, man. CHUMP CHANGE.

Now, I was frazzled last night because it was something I'd not done before, and I was sort of scattered in my food prep. I hope this doesn't come through in how I list my ingredients (I like to list them in order of appearance like fancy smart people cookbooks do), but if it does, I apologize.

Mahi Mahi Spring Rolls
makes four rolls

1 cup (give or take) of finely chopped cabbage
2 scallions sliced, both white and green parts
4 large sprigs cilantro
1 4oz. portion of mahi mahi. I get mine frozen and individually wrapped at Costco.
2 tbsp hoisin sauce
4 spring roll skins
peanut sauce (you can make your own or mince down the lazy man trail like I did and use peanut satay sauce that you've had in your pantry for about a year because you made satays like just that once and decided "I will make these forever" and then promptly forget about)

Okay, SO. Mix up your cabbage and scallions and set aside in a small bowl. Prepare your work station with a large cutting board. I can't believe I made that a step. Sorry. What's wrong with me?

In a small skillet over medium high heat, add some oil and once it's heated through, add your fish. Once you flip it over, add the hoisin sauce for flavor. Why else would I add some goddamn sauce, Jil? For its accounting skills? You're right, I apologize. I am apparently in an extremely self-deprecating mood today. I should start telling French jokes next!

Remove the fish and cut it into four strips, lengthwise. Set aside.

Fill a large skillet (or something similarly shaped) with hot water and one at a time, slide the spring roll skins in and rotate until they soften. The first one I let linger awhile and it was extremely gooey and difficult to work with. So you know, stop before that point. I am so helpful!
Now, transfer the skin to the cutting board, smooth side down, and put a small heap of cabbage/scallion mix towards the bottom. Top with a slice of the fish and a sprig of cilantro, and fold the bottom part of the skin up and over the filling. Next, fold the sides over and then simply roll the stuff upwards.

This guy was a big help:

And then, presto! That's all! Finish up with the last three and then chill before serving. Dunk those bad boys in your sauce and devour while standing around in the kitchen while you wait for your skillet to heat up in order to cook pad thai. You didn't buy that sauce packet for nothing!

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