Summertime is perfect for those long lazy meals spent lingering at the table, wanting to eat one more bite, but fearing that you’ll burst if you do. Salad rolls are the best summer meal for this, just because you’re eating at your own pace and rolling your own rolls. There isn’t much prep work, just a few minutes at the stove and a couple more washing and rinsing vegetables and you’re good to go.
Posts Tagged ‘fish sauce’
After making the mashed potato spring rolls, I had a bit of leftover mashed potatoes so I decided to improvise and create a Vietnamese-flavoured croquette. I’m in love with what I like to think of as Vietnamese meat loaf: ground pork studded with wood ear mushrooms and shallots, flavoured with fish sauce, sugar, soy, white pepper and five spice.
Note: I refer to “spring rolls” as salad rolls.
I’ve rolled (and eaten!) a lot of salad rolls in my life. There’s definitely a technique to it and the more you roll, the better you get. I love eating salad rolls, mostly because I find the do-it-yourselfness of it completely satisfying. You can customize your roll whatever way you want and really, even if you’re not a very good roller, it doesn’t matter because you’re the one who’s going to eat it!
With the Roasted Brussels Sprouts with Fish Sauce Vinaigrette under my belt, I decided to try the cauliflower version. I think cauliflower is one of the best vegetables out there: I love the texture of it, raw or cooked. I love it so much that for a time I had cauliflower at every meal.
I’m in love with the mellow, hint-of-bitter deliciousness of brussels sprouts; those little green orbs are addictive!
Chang has two recipes in Momofuku for brussels sprouts: sprouts with kimchi and sprouts with fish sauce vinaigrette. Really though, the recipe for the sprouts with fish sauce is actually roasted cauliflower or sprouts, but with my new-found love for sprouts, I went with the mini cabbage.