Vietnamese Salad Rolls
1 8 ounce package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers, 6.5 inch diameter
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
Serve the spring rolls with the warm dipping sauce.
- Joc
Spindle Rolls (Bolillos)
These crusty rolls, called bolillos, are found in bakeries (panaderias) throughout Mexico. When you make these crusty rolls, your house will fill up with the heady aroma of a panaderia. Serve them with dinner or, for a bread-and-chocolate breakfast, enjoy them in the morning with a cup of Mexican Hot Chocolate.
3-3/4 to 4-1/4 cups all purpose flour
1 pkg. active dry yeast
1 TB sugar
3/4 tsp. salt
1-1/2 cups warm water — 120º F., to 130º F.
Cornmeal
1 egg white
1 TB milk or water
1. In a large mixing bowl combine 1-1/2 cups of the flour, the yeast, sugar, and salt; add warm water. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 12 portions. Shape each portion into an oval about 5 inches long. Pull and twist ends slightly. Sprinkle cornmeal over 2 lightly greased baking sheets. Transfer rolls to baking sheets. Use a sharp knife to make a cut about 1/4 inch deep down the center of each roll.
4. In a small bowl combine egg white and milk or water. Brush some of the egg white mixture over the tops and sides of rolls. Cover and let rise until nearly double in size (30 to 45 minutes).
5. Bake in a 375 degree F oven for 15 minutes. Brush again with some of the egg white mixture. Bake about 10 minutes more or until golden brown. Remove rolls from baking sheets. Cool on wire racks.
Makes 12 rolls.
Tip: Prepare and bake rolls as directed. Cool completely. Place rolls in a freezer container or bag and freeze for up to 3 months. Before serving, thaw rolls at room temperature.
- Joanie G.
Scandinavian Cabbage Rolls (Kaldolmar)
1 large head, 3 to 3 1/2 lbs. cabbage
boiling water to cover
1 tsp. salt
1 lb. veal, ground
1 1/4 cups milk
2/3 cup bread crumbs
4 tsps. finely chopped onions
2 1/2 tsps. salt
1 tsp. nutmeg
water to cover
salt, 1 tsp. per quart of water
3 tbsps. butter
3 tbsps. flour
3/4 tsp. salt
1/2 tsp. cardamom
2 cups milk
Rinse and cut core from cabbage. Put cabbage in sauce pot and boiling water to cover and 1 tsp salt. Cover and simmer about 5 minutes, or until leaves are softened. Carefully separate cabbage leaves and set aside on absorbent paper to drain. Filling- mix together veal, beef, 1 1/4 c. milk, bread crumbs, onion, 2 1/2 tsps. salt, nutmeg.
Cabbage Rolls, place a small cabbage leaf in the center of a large leaf. Drop about 1/2 cup of the meat mixture onto the center of each small leaf.
(Meat mixture will drop more readily from a moist spoon or cup.) Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks or tie with cleaan string. Bring water and salt to boil in pot. Add cabbage rolls one at a time so water continues to boil. Reduce heat, cover and cook 20 minutes, or until tender. Carefully remove rolls with a slotted spoon. Remove wooden picks or string. Place rolls in a serving dish and serve with gravy and lingonberry preserves.
- AJ
