Chinese/Japanese/Thai cooking;Basic fried rice with Thai style spring roll
Now and then, when I have leftover coleslaw mix bag that has shredded cabbage and shredded carrots, I plan one day for making either Gyoza dumplings (Pot stickers) or Spring roll.
When I make those, I make tonz of them,and freeze some for later quick side dish. Gyoza dumplings (Pot stickers) and spring rolls are favorite side dishes among family and, I make them often and keep those as staple sides you can find in the freezer.
I make basic Gyoza dumplings (Pot stickers) and spring rolls sometimes, but occasionally, I make those with twist.
If you like to make traditional Gyoza dumplings from scratch, you can find the recipe in the previous entry here.
Recently, I made spring roll with bold Thai flavor,and it came out good. Unexpected bold flavor with spring roll made my husband surprised, but he liked them too and, I thought I would share the recipe of "Thai style spring roll" with you.
If you wrap the filling with Gyoza wrapper, you can present those as Thai style Gyoza dumplings, and if you prepare the filling the Japanese shumai dumplings are made (vegetables will be cooked in the skillet with salt and pepper, cool it down, mix it into raw ground pork with other seasoning and wrap the filling with Gyoza wrapper with the way top is exposed,side is wrapped and steam them), you can make Thai style shumai dumplings.
Japanese shumai dumplings are basically a steamed mini pork dumplings.They are about 1" diameter,and made with ground pork.
You can see the picture of shumai dumpling at wikipedia website here.
If you go to Vietnamese or Thai restaurant, you can also find fresh,un-fried, spring roll,which usually called "summer roll" or "fresh spring roll". Inside, you can find very thin rice noodle, lettuce,cucumber,shredded carrot, and boiled shrimp,and Thai basil leaves and mint leaves and they are wrapped in the rice paper.
Rice paper can be found at Asian stores and they will get manageable/soft when you soak them in the hot water for certain times. Then, you can fill the rice paper with fresh ingredients and roll them up and serve with Thai/Vietnamese dipping sauce.
In a way, summer roll is kind of like fresh shrimp salad wrapped in the rice paper. These are delicious side dishes too.
My Thai style spring roll is fried spring roll.
So, how do you make "Thai style spring roll" ? Here is how.
Yassy's Basic Fried rice with Thai style spring roll..
<Basic Fried rice>
1>Heat skillet with Extra virgin olive oil
2>Chop green/red pepper,onion and cook till onion gets translucent
3>Crack the egg in there,stir it up and when egg is about to cook through, add cooked and cooled Jasmin/kokuho rose rice in the skillet and break the rice block and cook
4>Pour some soy sauce and mix well
5>You are ready to eat! It takes just about 15-20 minutes.
<Thai style spring roll>
1.Drizzle sesame oil in the skillet and set the heat to medium high
2.Add half pound of ground pork to the skillet, stir and brown them
3. Add about 6-8 oz of coleslaw mix bag (shredded cabbage&shredded carrots), 1 oz of drained and chopped canned bamboo shoot and stir
4. Add pinch of grated ginger,1 clove of grated garlic, and stir
5. Add 1.5 tbs of soy sauce, 1 tbs of dark brown sugar, 1.5 tbs of Fish sauce,fresh lime juice from 1/2 lime, 1 tbs of rice vinegar, 1tsp to 1.5 tsp of sambal and stir
** Fish sauce can be found at Asian store as well as sambal. Some local regular grocery store carry those at International food aisle.Ask the store clerk.
** What is Fish sauce?? **
Fish sauce is commonly used condiment in south eastern cooking such as Thai food,Vietnamese food and they are delivered from fish. It is salty, and has unique flavor to it.
You can find them at local grocery store at International food aisle and also,you can find them at Asian stores. Bellow is Fish sauce bottle. The one I have is product of Thailand, and brand name is "Double parrots".
Fish sauce bottle..
** Bellow is a picture of Sambal (Indonesian style chili paste). I like Huy Fong brand with green cap.
Sambal (Indonesian style chili paste)..
6. Add handful of chopped fresh cilantro, a little bit of lime juice and stir and cook through
7. Add slurry;mix of water and corn starch, and cook until almost no liquid is left
8. Adjust the flavor if needed
9. Cool it down
10. Start wrapping..
Wrapping the spring roll is easy. It is the same way you would make your familiar Buritos.
<a> Place the spring roll wrapper on the dry plate.Then, wet the edges with water so it can seal better. After that, place some filling in the center of the wrapper
<b>Hold the bottom edge over to cover the filling
<c>Fold in the left and right
<d>Roll the wrapper up to the top and seal it well.
<e>Set them aside on another plate with saran on top so that it won't dry out.
<f>When everything was done rolling, keep some for meal,and freeze the rest. Next time when you pull them out from the freezer,all you need to do is just deep frying them.Keep them in air tight freezer bag in the freezer for storage.
11. Deep fry the spring roll
** Prepare the plate with paper towel on. Once deep frying the spring roll, set them on the paper towel to take excess oil from the spring roll.
12.Enjoy! This recipe would make roughly about 7-9 rolls of 6" long rolls.
When I make those, I make tonz of them,and freeze some for later quick side dish. Gyoza dumplings (Pot stickers) and spring rolls are favorite side dishes among family and, I make them often and keep those as staple sides you can find in the freezer.
I make basic Gyoza dumplings (Pot stickers) and spring rolls sometimes, but occasionally, I make those with twist.
If you like to make traditional Gyoza dumplings from scratch, you can find the recipe in the previous entry here.
Recently, I made spring roll with bold Thai flavor,and it came out good. Unexpected bold flavor with spring roll made my husband surprised, but he liked them too and, I thought I would share the recipe of "Thai style spring roll" with you.
If you wrap the filling with Gyoza wrapper, you can present those as Thai style Gyoza dumplings, and if you prepare the filling the Japanese shumai dumplings are made (vegetables will be cooked in the skillet with salt and pepper, cool it down, mix it into raw ground pork with other seasoning and wrap the filling with Gyoza wrapper with the way top is exposed,side is wrapped and steam them), you can make Thai style shumai dumplings.
Japanese shumai dumplings are basically a steamed mini pork dumplings.They are about 1" diameter,and made with ground pork.
You can see the picture of shumai dumpling at wikipedia website here.
If you go to Vietnamese or Thai restaurant, you can also find fresh,un-fried, spring roll,which usually called "summer roll" or "fresh spring roll". Inside, you can find very thin rice noodle, lettuce,cucumber,shredded carrot, and boiled shrimp,and Thai basil leaves and mint leaves and they are wrapped in the rice paper.
Rice paper can be found at Asian stores and they will get manageable/soft when you soak them in the hot water for certain times. Then, you can fill the rice paper with fresh ingredients and roll them up and serve with Thai/Vietnamese dipping sauce.
In a way, summer roll is kind of like fresh shrimp salad wrapped in the rice paper. These are delicious side dishes too.
My Thai style spring roll is fried spring roll.
So, how do you make "Thai style spring roll" ? Here is how.
Yassy's Basic Fried rice with Thai style spring roll..
<Basic Fried rice>
1>Heat skillet with Extra virgin olive oil
2>Chop green/red pepper,onion and cook till onion gets translucent
3>Crack the egg in there,stir it up and when egg is about to cook through, add cooked and cooled Jasmin/kokuho rose rice in the skillet and break the rice block and cook
4>Pour some soy sauce and mix well
5>You are ready to eat! It takes just about 15-20 minutes.
<Thai style spring roll>
1.Drizzle sesame oil in the skillet and set the heat to medium high
2.Add half pound of ground pork to the skillet, stir and brown them
3. Add about 6-8 oz of coleslaw mix bag (shredded cabbage&shredded carrots), 1 oz of drained and chopped canned bamboo shoot and stir
4. Add pinch of grated ginger,1 clove of grated garlic, and stir
5. Add 1.5 tbs of soy sauce, 1 tbs of dark brown sugar, 1.5 tbs of Fish sauce,fresh lime juice from 1/2 lime, 1 tbs of rice vinegar, 1tsp to 1.5 tsp of sambal and stir
** Fish sauce can be found at Asian store as well as sambal. Some local regular grocery store carry those at International food aisle.Ask the store clerk.
** What is Fish sauce?? **
Fish sauce is commonly used condiment in south eastern cooking such as Thai food,Vietnamese food and they are delivered from fish. It is salty, and has unique flavor to it.
You can find them at local grocery store at International food aisle and also,you can find them at Asian stores. Bellow is Fish sauce bottle. The one I have is product of Thailand, and brand name is "Double parrots".
Fish sauce bottle..
** Bellow is a picture of Sambal (Indonesian style chili paste). I like Huy Fong brand with green cap.
Sambal (Indonesian style chili paste)..
6. Add handful of chopped fresh cilantro, a little bit of lime juice and stir and cook through
7. Add slurry;mix of water and corn starch, and cook until almost no liquid is left
8. Adjust the flavor if needed
9. Cool it down
10. Start wrapping..
Wrapping the spring roll is easy. It is the same way you would make your familiar Buritos.
<a> Place the spring roll wrapper on the dry plate.Then, wet the edges with water so it can seal better. After that, place some filling in the center of the wrapper
<b>Hold the bottom edge over to cover the filling
<c>Fold in the left and right
<d>Roll the wrapper up to the top and seal it well.
<e>Set them aside on another plate with saran on top so that it won't dry out.
<f>When everything was done rolling, keep some for meal,and freeze the rest. Next time when you pull them out from the freezer,all you need to do is just deep frying them.Keep them in air tight freezer bag in the freezer for storage.
11. Deep fry the spring roll
** Prepare the plate with paper towel on. Once deep frying the spring roll, set them on the paper towel to take excess oil from the spring roll.
12.Enjoy! This recipe would make roughly about 7-9 rolls of 6" long rolls.
Posted by yassy at 6/5/2011 12:31 PM 
Categories: Asian cooking 911
Tags: thai cooking chinese cooking Japanese cooking spring roll fried rice
Categories: Asian cooking 911
Tags: thai cooking chinese cooking Japanese cooking spring roll fried rice
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