Wednesday, February 16, 2011

St. Patrick's Day Spring Rolls

Over the weekend, I cooked a corned beef that came out a little tougher than I was happy with, so I started thinking of ways to use it. At some point in my woolgathering, my mind turned to the spring roll wrappers I'd recently bought in a spirit of adventure. And an evil plan began to form.

I started by putting a fairly fine dice on some green cabbage and slicing the white parts of a couple of scallions. I sauteed that mix, salting it as it cooked. I put the cooked mix in a bowl with some finely chopped corned beef, the green parts of the scallions (sliced), and some carroway seeds. This is what it looked like:

I prepped the spring roll wrappers as directed by soaking them each (as I was ready for them)in hot water for about 15 seconds, placing on a towel and blotting gently, adding a couple of tablespoons of filling, and wrapping. I found the wrappers difficult to work with, as may be apparent here:

I placed the spring rolls on a baking sheet, brushed lightly with oil, failed to find my sesame seeds, and put them in a preheated 375F oven. I cooked 'em for perhaps 10 minutes - a little longer might have given crispier texture.

Here they are plated up:

(That's Asian Sweet Chile Sauce in the little bowl, which is an heirloom, being in our family for a couple of months.)

They were surprisingly good. As I mentioned, I might have pulled them too soon. According to my grading level, they were a good solid B.

Not bad for an evil plan.

1 comment:

  1. Oh my gosh, those sound delicious!! An Asian twist on corned beef and cabbage. What a great idea - you are quite an impressive cook.


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T Minus Two by Bob Pedersen is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.