Category Archives: Appetisers

How to make your own Vietnamese spring rolls

As an extension of my blog post about living in Plum Village, a Vietnamese Zen monastery in France, I thought it would be worthwhile attempting to cook my own home made spring rolls.

Turns out to be relatively easy – not at all what I expected.

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Vietnamese spring rolls differ from both Chinese and Indian versions – in that they’re not made using flaky pastry, nor are they deep fried or crispy, but are instead made with rice paper and are usually steamed.

For this reason they tend to be fresher, more delicate and lighter overall.

It’s not unusual to pack the rolls with crunchy shredded vegetables, meat, seafood, aromatic herbs and sweet black bean sauce (or soy sauce) – along with some spongy rice noodles for an added carbohydrate hit.

Another inspired addition to these rolls are roasted seaweed sheets – which are packed with protein and add a subtle texture to the overall dish. These sheets are layered over the rice paper before heaping the meat or vegetables on top.

You can buy both from Chinese supermarkets.

The recipe below is for vegetarian Vietnamese spring rolls. Bon Appetite!

Ingredients

  • 2 – 4 12 x 20cm round rice paper wrappers
  • 2 – 4 Roasted seaweed sheets
  • 2 –3 baby gem lettuce, sliced thinly
  • 2 tbsp olive oil
  • 1 large carrot, grated
  • 5 spring onions
  • 1 tsp each coriander and cumin seeds
  • a small handful of mushrooms
  • 100g bean sprouts
  • 2 cloves garlic, thinly sliced
  • 4 – 5 spring onions, thinly sliced
  • a small handful of coriander, finely chopped
  • some pickled ginger
  • Salt and pepper, to taste
  • Soy sauce, for dipping (optional)

Directions

For the rolls

  • When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft – about 10-15 seconds – then drain on a plate.wp-1454659865393.jpg
  • Place a roasted seaweed sheet on top of the rice paper whilst it dries.

For the vegetables

  • In a pan, over a medium heat, add some olive oil and cook the mushrooms for 5 minutes.wp-1454659874578.jpg
  • Add the garlic, coriander seeds and cumin seeds and cook for a further 1 minute.
  • Throw in the carrots, bean sprouts, spring onions and baby gem lettuce and cook for 1 minute.
  • Sprinkle over the coriander herb.
  • Remove the pan from the heat.wp-1454659716888.jpg
  • Place some lettuce on top of the seaweed / rice paper sheet, followed by the vegetables and some pickled ginger. Don’t overfill or they will be hard to roll.
  • Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.wp-1454659709841.jpg
  • When you’re about halfway, fold the ends of the rice paper in and over the filling so that it is completely enclosed.
  • Keep on rolling tightly until the whole rice paper wrapper is rolled up. To serve, cut the rolls in half on the diagonal and serve with a soy sauce dip.

Summer canapes

A few months ago I published a blog on “entertaining a crowd” which focused on a variety of dips for canapes / appetisers. I’ve decided to revisit this subject – this time focusing on something a bit different.

What comes to mind when you think of “Canape” ?

For me, it brings to mind large prissy platters at fancy parties that quite simply overdo things – like thinly sliced carpaccio of beef with quail’s eggs or weird shot glasses filled with foam – who has the time for that?

Well, I like to keep things simple.

The Recipes

These recipes are great for appetisers, breakfast, brunch, lunch or just as a snack or appetizer. All you need is any type of crisp bread, flat bread (e.g. pitta), oatcake, sliced baguette, crackers or you could use a pizza base, sliced into bite-sized portions, toasted, fried or grilled until crispy and topped with the ingredients.

Once assembled all that’s required is a quick drizzle of extra-virgin olive oil.

Flaked salmon crisp breads

I’ve used Peter’s Yard rye flour crisp breads for this recipe. Utterly delicious.

Salmon

Serves 4

Ingredients:

  • 200g hot smoked salmon, flaked
  • 4 – 6 Peter’s Yard crisp breads
  • 1/2 lemon, zest and juice
  • extra-virgin olive oil, for drizzling
  • salt and pepper, to taste

Directions:

  • Arrange the crisp breads into “half moon” shapes and top with the salmon.
  • Drizzle over the lemon juice/zest, olive oil.
  • Serve on a plate in the sunshine!

“Tricolour crisp breads” of tomato, basil and mozzarella

You can grill these crisp breads for a couple of minutes to warm and soften tomatoes and mozzarella.

Tri colour crisp breads

Serves 4

Ingredients:

  • 6-8 cherry tomatoes, halved
  • 100g mozzarella cheese, sliced into small chunks
  • a handful of fresh basil, torn
  • 4 – 6 crisp breads
  • extra-virgin olive oil, for drizzling
  • salt and pepper, to taste

Directions:

  • Brush the tops of each crisp bread with olive oil.
  • In a medium bowl, toss tomatoes, olive oil and mozzarella cheese, salt and pepper together until combined.
  • Drizzle each crisp bread with a little olive oil. Sprinkle with chopped basil. Serve.

(For grilling)

  • Heat the grill to a medium-high heat and grill the crisp breads, on a heat-proof tray, for 2-3 minutes . Serve.

Crackers and Camembert

An old classic. Slightly less colourful than the previous recipes but just as appealing.

Crackers and Camembert

Serves 4

Ingredients

  • 1 round of Camembert (you can also use Brie), sliced into chunks
  • 6-8 crackers
  • Butter, for spreading

Directions

  • Spread each cracker with butter and top with cheese.