Today made such a wonderful day for a bowl of hot pho. The bitter cold outside was painful to my skin! You know you need hot soup ASAP after a day like today.
Here's the link for my vegetarian pho recipe. And what goes great with pho? Spring rolls!
Ingredients:
Chopped vegetables, I used: bamboo shoots, carrots, mung bean sprouts, green bell pepper, and mushroom.
Vermicelli, soaked for 30 minutes.
Pan fried tofu slices
Hoisin sauce
Peanut butter
Spring roll skins
In a large bowl, fill with hot water. Not too hot, you're going to have to dip your hands into it, make sure you're comfortable with the temperature. Separate out each spring roll skin, and dip each skin (and make each roll) individually for about 30 seconds. Use one hand to facilitate the dipping on the bottom, and another on top. Try not to submerge each skin for too long, or the skin will become too soft to work with. Sift it out with your hands and set it on a flat surface, to work with.
Looks kind of yucky, but it will taste so delicious!
Working vertically against your body (always vertically), add your desired vegetables and the vermicelli. The rolls are also really yummy with fresh herbs, such as cilantro or sliced green onion.
Fold down the top and bottom flaps of the skin.
Turn the roll horizontally and roll the skin from the surrounding sides. The skin is very elastic, don't be scared to work with it!
Combine the hoisin sauce and peanut butter (about half and half) into a small serving bowl. This will become your dipping sauce.
YUM! Enjoy! Nom, nom, nom...
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