This week’s ‘The Food Matters Project’ was a little more of a challenge. The chosen recipe was Seared Bean Sprouts with Beef and Sesame Orange Sauce. It took me a couple of days to think about the vegetarian spin I could take with this dish. After some thought I finally landed on taking the ingredients and putting them into spring rolls.
Granted, spring rolls are a bit of work. The delicate rice paper can tear so easily that it can be a practice in the art of patience just to get enough made to feed more than one person.
I’ve learned a few things along the way that just might be helpful…
It is important to keep your fingers damp when working with the rice paper.
Only leave the rice paper in the water for about 10-15 seconds, and keep them on a damp towel while you are working with them.
Do. Not. Rush.
Follow these tips and your spring rolling experience should be a bit smoother.
Creating this recipe I kept many of the same ingredients in the original recipe (except the beef) then added in some carrots and colorful peppers for extra flavor.
- 1 tablespoon coconut oil
- 1/2 pound bean sprouts
- 1 bunch scallions, white and green parts, chopped
- 1 pepper, thinly sliced
- 1 cup julienned carrots
- 3 tablespoons soy sauce
- juice of 2 oranges
- 1 tablespoon honey
- Kosher salt and freshly ground pepper
- Spring roll rice papers
- Orange Dipping Sauce
- In a small bowl whisk together soy sauce, freshly squeezed orange juice and honey. Use as dipping sauce for your spring rolls.
- Put coconut oil in skillet and turn the heat to high. When oil is hot add bean sprouts, peppers, carrots and scallions. Season with salt and pepper, and cook, stirring occasionally until vegetables are just tender. Remove from heat and set aside.
- Soak rice paper in warm water for 10-15 seconds until softened. Put the rice paper on a damp towel and place a 1/4 cup of bean mixture in the center of the rice paper. Roll, tuck and fold in the sides as you go. Repeat with the remaining ingredients.
To see the original recipe head on over to Dominica’s site, ‘Wine Food Love’.
Be sure to check out all the other interpretations of this recipe by heading over to the comment section of today’s post on ‘The Food Matters Project’.