Curried Shrimp Spring Rolls.
Making spring rolls at home has become such second nature to us, that I was a little caught off guard recently. A friend - who's no slouch in the kitchen, herself - expressed surprise at the idea of making homemade spring rolls.
... and then I remembered the first time I'd tried to make them. The rice paper was so thin and fragile, and I would break/rip it no matter what I did. Extremely frustrating experience, and it turned out the ugliest, least coherent rolls I've ever seen in my life.
That only lasted for one attempt, though. We went to a favorite Vietnamese restaurant shortly after that, and THAT is where I learned the secret. I asked the waiter what the difference was between their thick, stable rice paper spring roll wrappers, and the incredibly thin crap I was buying in the grocery store.
The answer? They used the exact same stuff I did.. but a double thickness of it!
From that day onward, spring rolls haven't been a mystery or a frustration to us... and we can easily enjoy them at home!
Here's hoping that the "secret" helps you as much as it did us!
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.