Wednesday, May 9, 2012

Korean Style Fresh Spring Rolls

Since I'm planning on participating in "Meatless Mondays," I've been thinking about different recipes that I could make for me and my husband (who gasped at the idea) that would be filling and satisfying.

Last week I had a craving for something fun and light to eat and decided to make Korean style spring rolls. Typically my family makes these with Korean BBQ marinated beef, but I decided to use Shittake mushrooms instead for my savory component. Two of my girlfriends came by to enjoy this interactive dinner with me and we all had a great time! Have fun with this recipe and be sure to use your favorite protein and vegetables, it's an extremely versatile dish.

Korean Style Fresh Spring Rolls ( Serves 4)
Time: 30min-45hr Prep and Cook 

- Spring Roll Wrapper (Asian Market or Ethnic asile at your local store)
- Rice Noodles
- 1-2 Bell Pepper, Sliced lengthwise
- 8z Shiitake Mushrooms, Chopped ( You can use the whole mushroom or just the cap)
* Use beef or chicken in addition to or instead of mushrooms
- 1/2-1 Onion
- Garlic, 1-2 Cloves Chopped
- Broccoli Coleslaw (Trader Joe's)
 * Feel free to use any combination of fresh julienne vegetables (carrots, lettuce, broccoli, etc.)
- 1 Cucumber, Sliced Lengthwise
- Cilantro to top your spring roll 
- 3-4tbsp Honey
- 1/8tsp Garlic Powder
- 1/2c Water and 1/2c Soy (Or Bragg Amino Acids)
- 1tsp Roasted Sesame Seeds

I love my cute apron from Florence, Italy! They had several custom embroidered shops in the area.

  1. Make the marinade by mixing together the soy sauce, water, garlic (chopped and powder), honey, and roasted sesame seeds. It may taste strong, but it will work when it's combined with your vegetables/meat.
  2. Saute the mushrooms, pepper, and onions for a few minutes with olive oil over medium heat and add the marinade to the pan. Cook on medium low until vegetables are ready and sauce reduces slightly. I prefer my onions and peppers to have a slight crunch. So cook to your liking!
  3. Prepare your noodles as directed, they should only take about 4-5mins to cook.
  4. For your wrapper, get a lid or a large pan and add water to let them soak. The wrapper is fairly delicate so you'll have to work with it a little.
  5. Once everything is ready, get a wrapper, add your vegetables and noodles to the end (don't get too crazy) and proceed to roll it up like a burrito. Add your sauce and enjoy!
 How do you roll it? Place the filling near one end of the wrapper, fold in the sides, and tuck and roll. It takes some practice, but you'll get it! 

 This was my first attempt at a peanut sauce, so if you have a better recipe feel free to use it!

 Peanut Sauce:
- 1/2c Peanut Butter
- 3tsbp Coconut Milk/Water
- 1/8tsp Garlic Powder
- 1-2 tsp Apple Cider Vinegar
- 2tbsp Soy Sauce
- 1-2tsp Sriracha Rooster Sauce
- 1-2tbsp Roasted Peanuts
  1. Mix together everything over low heat until smooth. Remove from heat and top with roasted peanuts.
 Fish sauce for the adventurous foodie. One of my girlfriends was not excited at the thought of fish sauce, but even she enjoyed it! Caution: It stinks! 

Lemon and Jalapeno Fish Sauce:
- 1/2-1 Lemon, Juiced
- 1/2 Jalapeno, Thinly Sliced with Seeds
- 1/2c Fish Sauce
- 2tbsp Sugar
  1. Mix together all ingredients, make sure sugar is dissolved. I'm not going to sugar coat it, it really stinks, but it goes very well with the spring rolls!

 Try adding a few slices of avocado and fresh vegetables for lunch the following day!

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