Cooking Giada de Laurentiis’s Naked Spring Rolls

While my attempts to make Giada de Laurentiis’ Thai Curry might not have netted the best results, I will say that I had much more success her recipe for Naked Spring Rolls which were both part of the same Thai-themed episode of her Food Network show. It also happened to be a super simple and delicious recipe to put together.

The sauce in the recipe was really easy to put together and doesn’t need much in the way of commentary. I will say that it was tangy and delicious thanks to the combination of lime juice and fish sauce. To augment the dish, though, I also decided to make some sriracha mayonnaise. For this I just squeezed about two teaspoons of the hot sauce into the remaining homemade mayo I had in the fridge after making Banging’ BLTs and Lemony Tarragon Chicken Salad which was about a 1/4 of a cup. The only change I made in the recipe was swapping out agave (which I didn’t have on hand) for honey.

With the condiments created, I got to work on the actual spring rolls. As with every other kind of meat, I started out with whole, partially frozen pieces, cut them up and ran them through the meat grinder. Since I was already getting the grinder out, I figured I’d try running the carrot and shallot through there too. It worked pretty well, but there was an intense, tear-jerking blast as the shallot went through. All that went into one big bowl with the other ingredients which got wrapped in plastic and sat for the required 20 minutes.

After that point, I looked at the mixture and realized it was not going to stay together in the oven. So, I grabbed the two ends from our latest loaf of wheat bread, rubbed chunks between my hands to create tiny crumbs and mixed it all together with my hands. I got 15 of the spring rolls out of this and put the foil-wrapped pan under the broiler.

I served these with lettuce leaves, though they’re not super necessary. I dug how this meal came together, but my wife loved it, saying it was one of her top five favorite things I’ve cooked. I’m not sure if I’d go that far, but I am a big fan of this dish. It worked really well for us as it was, but could also make for a great party food (if made smaller) or a delicious sandwich. In fact, my only complaint was that the thinner sauce didn’t stick to anything which bummed me out because it was so delicious. If this was a sandwich, though, you could pour that sauce right into the bread to infuse that flavor! Dang, that idea’s so good it makes me want to start a food truck (not that it would take that much cajoling to do that anyway).

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Bonus Food Pic: Great Wall Chinese Food

Even though I make a lot of recipes in my wok, there’s just something awesome about getting Chinese food carry out. Maybe it’s because I mostly try recipes of dishes I’m not familiar with or maybe it’s because I lived behind a Chinese food restaurant growing up, but I feel a connection to this food, even if I only ate white rice with soy sauce for YEARS.

We ordered House Lo Mein, Sesame Chicken, Crab Rangoon and Pork Egg Foo Young with some pretty spectacular gravy. The food came from a place literally two minutes down the street called Great Wall, but I’ll be honest, all the Chinese food I’ve had around here has been pretty darn solid with the exception of a now-closed buffet place that was truly awful.

Making Hummus

When getting everything together for my daughter’s first birthday party, I asked my wife and inlaws to pick up a few things for me when they ran out so I could put together a pasta salad (forgot to take pictures, but it turned out pretty good, I’m sure I’ll make it again this summer). I didn’t realize they were going to BJ’s and instead of the few cans of things I’d be needing, I’d get six of each. That’s alright, though, I can always used these things. In fact, having a few extra cans of chick peas inspired me to whip up some hummus. So, I went over to Food Network’s website and wound up settling on Dave Lieberman’s Hummus Dip recipe because it looked simple and I had everything in the house already.

And it was really simple. You basically drain and rinse the chick peas and throw them in a blender with the listed ingredients. I should say that I didn’t have everything listed because I was lacking lemons, so I decided to throw in a few limes to make up for it. This actually took away some citrus I needed for another recipe last week, but I’ll get to that one soon. Once it was good and blended, I put it in a jar and then into the fridge, bingo bango.

Anyway, I think using the lime might have goofed up some of the flavor, but overall, I thought it still turned out pretty hummus-y. I love how simple this was to put together and will use it to eat with some of the baby carrots they also picked up on their shopping excursion. Great for snacking.