Pams Bento Spring Roll Recipes

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

Steps:

• Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
• Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
• In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
• Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.
• Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.

Steps:

• Gather your ingredients. Make the rice first and set aside to cool to room temp. (I cheated and used Uncle Ben's 90 Second Microwave Brown rice) Then prepare the vegetables.
• 1. Cut about 1 inch off the tops of the asparagus and then cut some of the stems into 1/4" diagonal slices. 2. Slice the red pepper into fine julienne slices about 1/4" by 3" 3. Destring the snow peas if using. Leave whole If small or julienne if large. 4. Rinse and drain the beansprouts. 5. Cut the green onions (white and some tops) into small angled rounds. 6. Slice the Tempeh into small strips about 1/2" square by 3" long. 7. Rinse the cilantro and/or Thai basil and pat dry.
• Place all of the cut asparagus, snow peas, and red sweet pepper plus a tablespoon of water into a small microwaveable bowl, cover and steam 1 minute. Remove from microwave and plunge into ice water.
• In a small bowl, mix the cheese (I used goat cheese), sour cream, chopped sushi ginger, ginger juice or seasoned vinegar, grated ginger, ground pepper and sweet chili sauce. Stir until smooth, set aside.
• Heat a small skillet over medium high heat and add toasted peanut oil. Sprinkle the Tempeh with a pinch of garlic powder and place the slices into the skillet to brown, turn to brown on both sides. Turn the heat down if it gets too hot. When brown, sprinkle with soy sauce and toasted sesame oil. Remove from skillet to small plate.
• Heat water to very warm in a skillet large enough to hold the flat rice wrappers. Soak 1 or 2 wrappers at a time until soft enough to wrap around the veggies. About 30 seconds or so. (too long and they will fall apart, to far in advance and they will dry out) Remove and smooth out on a flat work surface.
• Spread 1-2 Tbsp cheese mixture about 1/3 of the way up from the bottom of the wrapper, with the cheese in about the middle third of the wrapper. Place about 2 to 3 Tbsp of rice on the cheese, then layer on a few pepper strips, bean sprouts, asparagus tops and rounds,some sliced green onion,(snow peas, if using) and 1 to 2 strips of the fried Tempeh. Add a small sprig of cilantro or a couple of basil leaves on top.
• Fold the edge closest to you, up and over the veggies as firmly as you can, roll a half roll, then tuck in the sides and continue rolling until the entire filling is enclosed. (If you have ever rolled cabbage rolls or eggrolls or burritos, you get the picture.)
• Serve whole or sliced in halves diagonally with a small sauce dish of sweet chili sauce and/or hoisin sauce for dipping, and extra cilantro/basil if desired.