Tuesday, 27 September 2016

HEALTHY SUMMER ROLLS with A SPICY DIPPING SAUCE( COOKING WITH THE SCHOOL OF WOK)

So summer is officially gone and its Autumn and I am so excited I love Autumn its one of my favourite seasons but these summer rolls are so yummy they can be eaten no matter what season it is so I had to share them with you. Full Details on the recipe can be found on the bottom and if you want to check out the School of Wok you can find them Here!

A few weeks back I got chosen to be a judge at Square Meal Events Live I was helping them judge the winner for the Canape Cup Competition. Before I did that I saw a few cooking master classes for Vietnamese food that the School of Wok was hosting so I couldn't resist. I will apologise in advance if you see a lot of chinese, japanese or vietnamese food on the blog their like my favourite types of food. With that said I promise I will cook some other type of dishes so subscribe to my mailing list so you wont miss other healthy recipes or let you me know what types of food you would like to see on the blog.







SUMMER ROLLS WITH NUOC MAM CHAM

Ingredients
1 pack rice paper wraps

The Filling
50g of dried vermicelli noodles;prepared &chopped into strands approx 5-6cm
1/2 head of gem lettuce, shredded
1 red pepper, chopped finely into match sticks
1/2 cucumber, chopped finely into match sticks
1 spring onion, chopped finely into match sticks
50g peanuts, roughly crushed or chopped fresh mint coriander

Spicy Dipping Sauce

1 large lime, juiced
(approx. 3 tablespoons.)
1 clove of garlic, crushed
2 tablespoons sugar
3 tablespoons of fish sauce or light soy
3 tablespoon of rice vinegar
1/2 or more(depending on taste) small fresh  red Birdseye chilli, sliced or chopped.

Preparation

1. Prepare all ingredients in the Filling, ready for use.
2. Open your pack of rice paper wraps. Dip one rice paper wrap into a large tub of cold water for 3 seconds, careful to wet all the surface area but not to break it, nor wet any other wraps at the same time as they will stick together and become unusable.
3.Lay the wrapper flat on your worktop. Next working quickly, begin to fill the wrapper; layering the ingredients horizontally on top of each other beginning with your noodles on the bottom and ending with the herbs last on the top. This will make for visually appealing summer roll at the end. Your final amount of filling should be no larger than a small fist, with 3-4 cm on either side of your wrapper, as it will be hard to close the wrapper otherwise.
4. Using your thumb and index finger, gently peel the very centre of the bottom of the wrapper up and over the filling and sticking the wrapper to itself.
5. Then, using your index finger, gently peel the very centre of the bottom of the wrapper up and over the filling and sticking the wrapper to itself.
6. Next, foldin each of the wrapper tightly and stick them to the body of the roll. The wrapper will naturally stick to itself, which is why you want to work quickly and efficiently, so as not to have to pull the delicate wrapper apart and risk breaking it.
7.Continue rolling the pastrt up like until the roll is fully closed and all whole wrapper has been sed. Repeat this process with each rice paper wrapper  until you have used up all of your filling ingredients. They look lovely placed with the herbs facing up, adding a pop of colour to your plate. Serve with the spicy dipping sauce.

Method for the Dipping Sauce
1.Combine all the ingredients into a jar or bowl
2. Stir well and leave for 10 minutes before ready to use.
3. Keeps for up to 4 days in the refrigerator.





I hope you enjoy that yummy recipe from the school of wok I think the class enjoyed eating them a tad more than making them lol but honestly their so much fun to make especially with friends and family. Also, if you would prefer a more savoury version try adding some strips of chicken or beef to it but I guarantee after you taste these baby's on their own you will find that there's no need to add anything to them.

So Leave a comment  if you've tried this recipe or your planning to or let me know if you would like to see more post like this down below in the comment session or any thoughts you have whatsoever I value your feedback.

 And once again thank you for reading.

Until Next Time, 

Tas

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