Kalbi Spring Rolls

Ah, Korean Kalbi, it's the meat of the gods. Juicy, incredibly flavorful and fatty beyond words. 

I've wanted to make Kalbi spring rolls for I don't even know how long. As you all know, I'm pretty obsessed with spring rolls. They're portable, delicious, refreshing and for the most part, healthy. Ever since I made Japanese inspired spring rolls, the Ahi Tuna Rolls, I knew I'd have to make a Korean inspired spring roll, and here it is!

I think the most challenging part of making these rolls were deciding what kind of dipping sauce to serve  with them. Stuffing them was the easy part: kalbi, check! Kimchi, check! Deliciousness, check! For the dipping sauce, I decided to make a tangy gochujang and lime juice dressing. It reminded me more of a salad dressing but the tanginess was nice with the fatty pieces of kalbi. Next time though, I'll try to make a creamier sauce. Mmmmm.

Mmmmm juicy, grilled Kalbi:

Kalbi Spring Rolls

Yields: 4 - 6 servings

For the spring rolls:

2 lbs. marinated kalbi, grilled

1/2 head of romaine lettuce, chopped

1/4 package of rice noodles, cook according to package

1 cup kimchi, roughly chopped

4 green onions, chopped

rice paper

For the dipping sauce:

1 tbsn. gochujang

1 tbsn. sugar

1 tbsn. soy sauce

1 tsp. sesame oil

1/4 tsp. black pepper

1 tsp. sesame seeds, toasted

4 tbsn. fresh lime juice or rice vinegar

To make the dipping sauce, whisk all the ingredients together until the sugar is dissolved and everything is well combined. Add more lime/ vinegar or soy sauce to your liking, set aside. To make the spring rolls, slice the kalbi into bite-sized pieces, set aside. To make rolling easier, set the ingredients out like an assembly line. To assemble, wet one rice paper and lay out on a clean surface (I like to use one and a half sheet for stronger rolls). Add some pieces of kalbi, some lettuce, some kimchi, cooked rice noodles and green onion. Roll by pulling the top towards you covering the fillings, then pull in the sides, then finish by continuing to roll to the bottom. Enjoy with the gochujang sauce!

Giada's Fruit Spring Rolls

I used to be infatuated with the Food Network Channel, so much so that it became part of my daily routine. I probably owe to it a big portion of my love of cooking and food. Recently though, my food inspiration has solely come from food blogs. On a nice and relaxing day, I decided to tune into the Food Network once more, for old times sake.

One of my favorite Food Network chef's is Giada de Laurentiis. She's absolutely gorgeous and makes some yummy, yummy food. One of my favorite cupcakes is actually from her! Well, I saw her make this fruit spring roll and I was shocked to say the least! I'm Vietnamese and we do NOT make dessert spring rolls, but if Giada gives it her seal, I'd at least give it a shot.
These were definitely easy and pretty to look at! All those colors make me happy. Tasting it you ask? It was odd. But don't scratch it off your list immediately. The flavors were spot on. The mint and the honey with the fruit, how could you go wrong? I especially loved the lime dipping sauce, which added a subtle zing to the sweetness. I was just surprised by the sweet noodles.

But to be fair, if I has used the Pad Thai noodles it might have tasted better since it has more structure than the vermicelli that I used. Next time, I might just toss all the fruit in the dressing and have at it! I literally love that mint-lime dressing.

Fruit Spring Rolls

Yields: 4 - 6 servings

Original recipe can be found here.

For the rolls:

1 1/2 cups cooked Pad Thai noodles, cooled and drained (I used rice noodles)

1/4 cup honey

1/4 cup packed mint leaves, finely chopped

6 rice paper rounds

6 medium strawberries, stemmed and sliced

1 mango, halved, peeled, seeded and cut into slices

6 tbsn. sliced almonds, toasted

For the dipping sauce:

1/4 cup packed mint leaves, finely chopped

1/4 cup honey

1/4 cup fresh lime juice, 2 - 3 limes

For the rolls, put the noodles in a medium bowl and add the honey and mint. Using 2 forks, toss the ingredients together until the noodles are coated. Dip the rice paper in hot water until thoroughly wet, remove and flatten out on a clean surface. Add some noodles, 3 - 5 strawberry slices, 2 mango slices, and some toasted almonds. Roll the rice paper around the filling like a burrito; first rolling the top over, tucking in the sides, then completing the roll. Repeat with remaining ingredients.

For the dipping sauce, in a small bowl combine the mint, honey and lime juice. Pour into a serving bowl. Serve with the rolls and enjoy!

Nem Nuong/ Grilled Pork Spring Rolls

I've been on an ongoing spring roll 'kick' recently. I just can't get enough of them! I'm working my way through making every kind imaginable and in existence. My newest conquest? The nem nuong or grilled, cured pork roll. It's delicious and if you live in the Southern California area, you've probably heard of Brodard.

Brodard is a restaurant which is famous for these little rolls. They've perfected it almost down to an art. And to top it off, have created a dipping sauce that no one has ever come close to mastering or even replicating. Now mine are no where near Brodard's, BUT they are still delicious to boot. Served with a traditional 'nuoc cham' they are still a healthy and satisfying lunch.

I found the recipe from The Ravenous Couple, a blog I love! I basically use this blog to dust off my Vietnamese cooking skills, because when I grow up and have a family, I need to learn how to make this stuff! Just because I sadly, cannot speak Vietnamese doesn't mean that all of my culture has to go down the drain! This recipe isn't at all complicated; sure, there are some steps involved but if you take it one at a time, I'm sure you'll be pleased with the results AND if you happen to live near a Vietnamese grocery store, they also sell pre-cured pork that you can just grill yourself!

Nem Nuong Cuon/ Spring Rolls with Grilled Pork Patties

Yields: enough for 5 - 8 people

Original recipe can be found here.

For the crispy chive rolls (optional):

Chives

Egg roll wrappers

1 egg

2 tbsn. water

For the nem nuong patties:

2 lbs. ground pork

2 heads of garlic, peeled and separated into cloves (use more or less to your taste)

1/3 cup sugar

1 tbsn. salt

1 tbsn. pepper

4 tsp. baking powder

1/4 cup water

1 package of rice paper wrappers

Lettuce

Cucumbers, sliced into thin rectangles (1x2 inches)

Mint

Cilantro

Pickled carrots & daikon (optional)

Nuoc Cham, for dipping

First, to make the crispy chive rolls, mix the egg and water and beat well, set aside. Take your chives and cut then in half, to make them short enough to fit inside the egg roll wrapper. Take an egg roll wrapper and place some chives (about 5 - 6) near the top of the paper and then roll downwards to form a cigarette. Use some egg wash at the bottom to seal it all together. Deep fry until golden brown, drain and set aside.

To make the nem nuong patties, using a food processor, process the garlic until it is a fine puree. Combine the pork, garlic, salt, pepper and sugar in a mixing bowl and mix well. In a separate bowl, combine the baking powder and water and stir. Add it to the pork and fold in, then chill for 30 minutes to 1 hour. Form the refrigerated meat mixture into patties or mini sausages (sausages are easier to roll in the spring rolls). Keep a bowl of water handy to keep your hands wet in order to help with forming the meat. Grill the meat until cooked, about 4 - 5 minutes per side.

To make the spring rolls, have all of your veggies ready. Grab a large bowl of warm water and have it ready for the wrappers. Take a rice paper wrapper and moisten in the warm water. Tap off any excess water and then place on a flat surface. Place some lettuce, cucumber, a fried chive roll, and pickled carrot/ daikon slaw near the upper top of the rice paper. Top with some fresh chives, if you have them, and some of the grilled pork. Do not overstuff them or else the rice paper will break. Roll the rice paper over the veggies and tuck the sides in (see tutorial below).

Seared Ahi Tuna Rolls

So, I've been consumed in this ongoing battle. I am a woman obsessed. I can't get enough of it. What is it? Seared tuna. I absolutely love it. Never heard of Ahi Tuna spring rolls? Neither have I until I started working at a Vietnamese restaurant called Phans 55. Once I tasted it, I was completely in love and on a mission to recreate it.

And to my surprise, its quite easy! I love spring rolls in general because they're simple, healthy and easy to transport. This spring roll is super, super yummy. It has tons of textures and when dipped into the two sauces, is absolutely delicious! All you really have to do is sear the tuna, which literally only takes 1 - 3 minutes tops. Mix a couple of things together and you're all set. I beg you to try it immediately, you won't be dissapointed!

Beautiful, velvet-y tuna, oh how I love you so.

Still pink and yummy on the inside, with a crispy sesame seed crust on the outside:

Let's wrap people!

ALL mine!

Seared Ahi Tuna Rolls

Yields: about 8 - 10 rolls

Original wasabi-soy sauce can be found here.

For the rolls:

Ahi tuna steak, about 6 oz.

1 - 2 tbsn. olive oil

Salt, to taste

Black & white sesame seeds (enough to coat)

Rice paper

1 green mango, de-seeded and sliced

1 avocado, de-seeded and sliced

1 cucumber, sliced

1 bunch of mint

For the spicy mayo:

1/2 cup mayonaise

1/8 cup Siracha/ hot chili sauce

3 tsp. lemon/ lime juice

1 tsp. sesame oil

1 tsp. soy sauce

Wasabi (I used a pea sized amount)

For the wasabi-soy dressing:

1 lime, juiced and zested

1 tbsn. rice vinegar

2 tsp. soy sauce

2 tbsn. sesame oil

1 tbsn. sugar

1 tsp. fresh minced ginger

1 tsp. fresh minced garlic

1 tsp. coarse black pepper

1 tsp. wasabi or wasabi powder

In a shallow dish, combine equal parts of white and black sesame seeds, enough to coat both sides of the fish (about 1 tbsn. each). Pat dry the tuna then lightly season with salt. Coat each sides of the fish in the sesame seeds, set aside. In a large saucepan, add the olive oil and heat over medium-high heat until hot. Once hot, add the tuna and sear both sides of the tuna, about 1 - 2 minutes each side. Remove from the pan and let rest until cool. Once cool, slice into 1/2 cm inch pieces. Take a piece of rice paper and wet under warm water and place on a clean surface. Once moist, add some romaine lettuce, mint leaves, 1 - 2 pieces of seared tuna, 1 - 2 slices of avocado, 1 - 2 pieces of green mango and 1 - 2 pieces of cucumber. Check video below for tips on how to roll a spring roll.

To make the spicy mayo, combine everything until smooth, adding more or less of anything to suit your taste. To make the soy dressing, mix everything until well combined, adding more or less of anything to suit your taste. Serve the spring roll with both sauces, side by side or mixed together. Enjoy!

Crunchy green mango, crisp lettuce, velvety smooth tuna and chewy rice paper, what more could you want?

I love spring rolls.

Easter Lunch

What did you eat for Easter? Well, this is what we ate: spring rolls. We had little burners all throughout our long tables and filled them with thin cut beef, sliced onions, squid, and shrimp. Then we took our moist rice paper and filled them with the mixture, fresh mint, lettuce, and rice noodles. And to top it off, dipped them in some fresh Vietnamese pineapple sauce. I love my sauce with a little hot sauce (Siracha), yummy! Oh yeah... and my grandma made her famous egg rolls too! These are a must at all of our family get-togethers.

For dessert, my mom made this absolutely DEEEEE-licious "tat" or jello. The night before, she opened up 9 whole coconuts and took their juice, mixed it with sugar and this special gelatin that she bought from Vietnam from her recent trip. Then on the top she added a layer of fresh coconut mixed in with coconut milk! The jello was soft and super jiggly, unlike most traditional "tat" which is more firm and hard. I could just imagine eating this every day for the rest of my life! So fresh and perfect on a hot day. My mom has already asked her friend to express ship more of this special gelatin to us ASAP!

The "Other" Spring Roll

The word "spring roll" is usually accompanied by thoughts of rice paper filled with fresh vegetables, herbs, and some kind of meat. The most typical ones we eat at home are filled with stewed pork or fresh baked fish. It wasn't until recently that my mom started to make Bò Bía, a Vietnamese spring roll filled with scrambled eggs, chinese sausage, and dried shrimp. Sounds weird doesn't it? Sort of like a breakfast spring roll burrito, but not. Well no matter how strange, it was delicious nonetheless, and now me and my sister beg my mom to make it on a regular basis. And I also begged her for this recipe! 

Most spring rolls are known to be delicate in flavor and light/ healthy but these must be the bad sheep in the family because they explode in your mouth with intense flavor from the dried shrimp and dipping sauce. They are also much heavier than their goody-two-shoes cousins, making them more of a full meal rather than an appetizer. In conclusion, I LOVE these things!

Vietnamese Shrimp and Sausage Spring Rolls/ Bò Bía

Yields: enough for 4 - 6 people

Printable Recipe

For the spring rolls:

10 eggs, lightly beaten

1 package of Chinese sausage/ Lap Cheung (8 links), sliced

1 cup of small dried shrimp

1 small onion, thinly sliced

3 carrots, peeled and julienned

2 medium jicama, peeled and julienned

3 tbsn. olive oil

iceberg lettuce

fresh mint

1 package of rice paper, banh trang

For the sauce:

3 garlic cloves, roughly chopped

10 tbsn. of hoisin sauce

2 tbsn. peanut butter

4 tbsn. water

1/4 cup of roasted peanuts, chopped

In a medium pan, heat 1 tbsn. of olive oil over medium high. Add the jicama and carrots and cook until tender, about 7 - 9 minutes. Move the vegetables onto a large plate. Using the same pan, heat the other tbsn. of olive oil. Next add the onion, cook for about 3 minutes, then add the dried shrimp. Cook together until onion is tender and flavors are melded, about 5 - 8 more minutes. Remove from pan onto the plate. Next, add the sliced sausage and heat through, letting it get a little crispy. No need to add extra oil for the sausage. Remove from pan onto the plate, side by side with the other ingredients, this way you can make easy spring rolls using an assembly line. Next add the last tbsn. and heat through. Cook the eggs, scrambled style, about 3 - 5 minutes. Set on large plate as well. 

To assemble, fill a large bowl with warm water. Take one sheet of rice paper and submerge into the warm water, then shake off any excess water and lay it on a plate. First lay down some lettuce and mint leaves. You do not want to overstuff your spring roll or else it will just rip apart and become very un-fun to eat. Add about 2 tbsn. of the egg, 4 slices of the sausage, 1 tbsn. of the jicama/ carrot slaw, and 1/2 tbsn. of the shrimp mixture. To roll, first bring the top flap over the filling, tuck in the sides, and roll the whole thing forwards, similar to how you would roll a burrito. Repeat until all fillings are used. Watch the video below to see the details!

In a small saucepan, heat the garlic over medium high until slightly browned. Next add the hoisin sauce and the peanut butter. Stir constantly to make sure they become well combined. Next add the water to dilute the sauce a little. Remove from the heat and mix in the peanuts. The recipe for this sauce varies from person to person as preferences are different, so just add less or more of any ingredient to find a combination that suits you well. Once well combined it is ready to eat with your perfectly rolled spring rolls. Enjoy!