Pam's Bento Spring Roll
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- 4 or 5 large
- rice roll wrappers (banh trang)
- 1/4 large
- pepper, sweet red (here's the p)
- 8 or 10 small
- peas, snow (there's another p)(optional)
- 8 to 10 small
- asparagus spears (ah so, an a)
- 2 to 3 oz
- moyashi ( mung bean sprouts the inscrutable m)
- 3 to 4 oz
- tempeh (this t is a soy vegetable product)
- onions, green (slipped the o in here)
- 1 to 2 Tbsp
- toasted peanut oil
- 1 to 2 tsp
- toasted sesame oil
- 2 pinch
- garlic powder
- 1 to 2 Tbsp
- soy sauce
- 1 c
- brown rice, cooked
- 3 oz
- sakura cheese ( goat cheese or cream cheese will sub for this))
- 2 Tbsp
- sour cream
- 2 Tbsp
- chopped sushi ginger plus 2 tsp of the sweet pickling juice or seasoned rice vinegar)
- 1 tsp
- grated fresh ginger
- 1 pinch
- fresh ground pepper
- 1 Tbsp
- sweet garlic chili sauce (or more)
- 2 sprig(s)
- cilantro or thai basil
- hoisin sauce and sweet garlic chili sauce for serving
PLEASE DON'T LET THE INGREDIENT LIST AND DIRECTIONS SCARE YOU. I HAVE TRIED TO MAKE IT AS CLEAR AS POSSIBLE FOR THOSE UNFAMILIAR WITH SPRING ROLLS. I SERVED THESE TO HUBBY AND A NEIGHBOR WHO WAS BORN IN CHINA, AND LIVED IN VIETNAM FOR MANY YEARS.
THEY BOTH AGREED THAT THEY ARE DELICIOUS.
1Gather your ingredients. Make the rice first and set aside to cool to room temp. (I cheated and used Uncle Ben's 90 Second Microwave Brown rice)
Then prepare the vegetables.
21. Cut about 1 inch off the tops of the asparagus and then cut some of the stems into 1/4" diagonal slices.
2. Slice the red pepper into fine julienne slices about 1/4" by 3"
3. Destring the snow peas if using. Leave whole If small or julienne if large.
4. Rinse and drain the beansprouts.
5. Cut the green onions (white and some tops) into small angled rounds.
6. Slice the Tempeh into small strips about 1/2" square by 3" long.
7. Rinse the cilantro and/or Thai basil and pat dry.
3Place all of the cut asparagus, snow peas, and red sweet pepper plus a tablespoon of water into a small microwaveable bowl, cover and steam 1 minute. Remove from microwave and plunge into ice water.
4In a small bowl, mix the cheese (I used goat cheese), sour cream, chopped sushi ginger, ginger juice or seasoned vinegar, grated ginger, ground pepper and sweet chili sauce. Stir until smooth, set aside.
5Heat a small skillet over medium high heat and add toasted peanut oil. Sprinkle the Tempeh with a pinch of garlic powder and place the slices into the skillet to brown, turn to brown on both sides. Turn the heat down if it gets too hot. When brown, sprinkle with soy sauce and toasted sesame oil. Remove from skillet to small plate.
6Heat water to very warm in a skillet large enough to hold the flat rice wrappers. Soak 1 or 2 wrappers at a time until soft enough to wrap around the veggies. About 30 seconds or so. (too long and they will fall apart, to far in advance and they will dry out) Remove and smooth out on a flat work surface.
7Spread 1-2 Tbsp cheese mixture about 1/3 of the way up from the bottom of the wrapper, with the cheese in about the middle third of the wrapper. Place about 2 to 3 Tbsp of rice on the cheese, then layer on a few pepper strips, bean sprouts, asparagus tops and rounds,some sliced green onion,(snow peas, if using) and 1 to 2 strips of the fried Tempeh. Add a small sprig of cilantro or a couple of basil leaves on top.
8Fold the edge closest to you, up and over the veggies as firmly as you can, roll a half roll, then tuck in the sides and continue rolling until the entire filling is enclosed. (If you have ever rolled cabbage rolls or eggrolls or burritos, you get the picture.)
9Serve whole or sliced in halves diagonally with a small sauce dish of sweet chili sauce and/or hoisin sauce for dipping, and extra cilantro/basil if desired.