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Dissolution wrote:bunsofaluminum wrote:Have fun with the bean threads...they are essential to fresh spring rolls...ooh, now I want me some of THAT...fresh spring rolls...mmmm.
I'm encouraged reading your journal. You are doing terrific! keep it up
Thanks! Can you make no oil added spring rolls? I thought they had to be deep fried?
So went to the cardiologist today. Everything seems good, he was very impressed with the weight loss and cholesterol numbers. He of course what I was doing, and I asked him if he had heard of Dr. Esselstyn? He said yes, had heard him speak before and had even recommended (or gave, I forget exactly what he said) his book to about 10 patients. He said only 1 of them even tried the diet and that person did not stick with it, and that I was the only person he knew of that had followed the diet. He was glad to see the results were as "advertised".
Dissolution wrote:Hmmm...I always thought spring rolls were deep fried, of course I'm originally from Memphis, TN and down there, if it holds still long enough, they will deep fry it. Mom even had deep fried sushi last time she visited down there.
Dissolution wrote:
Thanks! Can you make no oil added spring rolls? I thought they had to be deep fried?
bunsofaluminum wrote:You kiddin me? I NEVER have mine deep fat fried.
It takes quite a bit of "mis en place" with setting out warm water (for dipping the rice wraps to soften) and all the ingredients ready to put into the wraps, each in a little container.
The ingredients in the spring rolls I make:
Rice "wrappers" (10" or so circles. You can find them in a lot of stores, in the Asian section)
Fresh romaine lettuce
fresh basil
carrots, grated
bean sprouts
bean threads, soaked in boiling water to soften, then drained.
Set all ingredients out in an assembly line, with a shallow pan of warm water at the "front" of the line.
Soak a rice wrapper in the warm water until soft. Put a little bit of each ingredient into the center of the wrapper, layering them in a line. Then wrap the "ends" in, then roll it.
This is SUPER delicious with Thai Peanut Sauce that comes with Mary's Thai Noodle Salad recipe found here but I also copy and pasted the ingredients for just the salad dressing. it is SO good! And it makes an excellent dipping sauce for these spring rolls.
1/4 cup honey
1/4 cup natural peanut butter, creamy
1/4 cup soy sauce
3 tablespoons rice vinegar
1-2 teaspoons chili-garlic sauce (see hints)
¼ teaspoon sesame oil (optional-see hints)
3 tablespoons vegetable broth
1 bunch green onions, chopped
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
Mix em all together (I leave out the sesame oil) dip, and ENJOY!
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