A lot of people think I don’t or can’t cook because I make pastry, cakes etc. I can cook most things, sometimes it’s just that I choose not to. I don’t know about you, but when I’ve been in the kitchen for more than a few hours, working the oven, mixing batter, tempering chocolate, filling moulds, decorating……..the last thing you want to do is cook!…….
If I’m not as busy and I’ve had a long break, then I get back into the swing of experimenting with food. I love food, its my life, I love going to new places, trying new cuisines, eating, tasting everything. Every plate of food is a new journey in taste, a new country, learning new things, a journey which will never end.
So I made some simple Vietnamese rolls, it was raw, none of my vegetables were cooked, just tossed in a dash of sesame oil and seasoned well with fresh herbs. With an added touch of fruitness combined with winter comfort warmers.
They are so easy to make, literally will take you 10 minutes, only a few ingredients are needed. You must by all means make your own brined ginger pickle. Rice Paper is available at all or most asian supermarkets!!
- Sterlised Jar
- Large Ginger Root
- 500ml Rice Vinegar (the BEST KIND)
- 150g Granulated Sugar
- 3g salt
- Using the back of a spoon, gently remove the skin of the ginger. Then with a sharp knife, cut slithers, or very thin pieces. Put in your sterilised jar.
- In a saucepan heat the rice vinegar, salt and sugar together and allow the mixture to boil.
- Remove off the stove and allow mixture to cool in the pan.
- Once completely cool, add the liquid to the ginger, seal completely and leave in the fridge.
- It will take rougly 1 week for it to soften and become all yummy.
Can use this pickled ginger in anything, they particulary go well in these winter comfort rolls. (I use it in cooking, frying, salads, even in cakes, etc)
Winter Rolls: Serves 6
- Spring onions
- Red chilli
- 2 tsp low salt soya sauce
- 2 tsp sesame oil
- 1 tbsp Pickled ginger
- 4 tbsp sweet chilli sauce
- Juice of 2 limes
- 1 tbsp Water
- Roughly chop the spring onion, chilli and ginger and place in to a bowl. If you like it hot, leave the seeds of the chilli in.
- Add in the sweet chilli sauce, sesame oil, soya sauce and juice of 2 limes. (if you think its already sour after 1 lime, don’t add the second) And then add 1 tbsp water. Stir and leave aside.
Rice Roll Filling:
- 2 sachets rice noodles (100g each) (in a pan of hot boiling water)
- 75g kale
- 1 carrot
- 2 tbsp pickled ginger
- handful of beansprouts
- 1 whole pomegranate
- 4 sprigs fresh mint
- 4 sprigs fresh coriander
- 1 tbsp sesame oil
- Rice Paper
- In a pan of boiling hot water add the noodles and allow to gently cook. Once cooked, drain and set aside
- Chop the kale, removing the long green stalks, peel and julienne the carrots (julienne means long batons), chop the pickled ginger and add to a big mixing bowl.
- Add a handful of beansprouts. Add the cooled noodles to the bowl and pomegranate.
- Add the fresh herbs and mix all together. Add 1 tbsp sesame oil and give a good mix with your hands or a wooden spoon.
- Pour boiling water on a large plate or a bowl of some kind, get your rice paper and soak it in for a few seconds. Then remove and place on to kitchen paper and it will soak the excess water in. Fill the rice paper with the filling and wrap up like a burrito – making sure every little corner is closed. (If the rice paper is in the water for too long, it will shrivel up and be all sticky!! Literally soak for a few seconds till wet and soft and remove with both hands, you have to work quickly)
- Enjoy with the sauce made earlier – dunk or drizzle!
That’s how easy peesy they are!! You will thank me later for it :p
You can of course use any sort of vegetable you want – be inventive, creative as you like!
If you do make some, I’d love to see your pictures 🙂
Happy Cooking – oh wait, there is no actual cooking in this, its all about throwing veggies together!! 🙂