We are huge fans of Asian cuisine and we were in Siem Reap, Cambodia back in 2010 doing an amazing cooking class (see link below) which I can highly recommend, basically you go to the market with the Chef, get a stack of food and come back and cook an entree, main and dessert from Cambodian cuisine and then you eat until you are so full you have to be rolled home.
http://www.angkor-cooking-class-cambodia.com/html/index.php
Anyways, where was I? Oh yes, Meatless Monday. So Fresh spring rolls was one of the things we made at this cooking class. Unfortunately 4-5 years later my memory didn’t serve me so well but I figured, hey, lets just chop some vege’s up in thin slices, add some sauce and wrap! Luckily for me this formulation worked well!
“Recipe”:
Examples of things to put in the wraps are bean sprouts, carrot, cabbage, tofu, capsicum, onion, courgette, coriander, vermicelli to fatten it up and the list goes on. For the sauce I made a hoison, soya sauce and oyster sauce mix with some garlic thrown in. Rice wraps you can buy from any regular supermarket or asian supermarket and all you need to do is well these in some warm water, place your ingredients in the middle and fold it up like a little baby going to bed. Sauce is for dipping before eating or you can put it in the wrap with the veges.
Tips:
Warning: this gets messy, these rolls aren’t glued together with super glue so maybe don’t make this for someone you are trying to romantically woo over! You will also notice the final picture is 1 single roll, one hazard of this meal is that it takes time to make, you get really hungry and devour the food before remembering you should be taking a photo!
