Summer Rolls and Curried Noodles

Summer Rolls and Curried Noodles

Making fresh rolls, instead of spring rolls or egg rolls is incredibly easy as the rice paper cooks so quickly. The only hard part is wrapping them. But honestly, it is A LOT easier than making sushi or something like that. So it is worth a try making theses at home.

ingredients:

rice paper
shrimp
cucumber
carrot
vermicelli noodles
garlic

rice noodles
1 tbsp curry powder
1 tbsp white wine vinegar, or rice vinegar
1/4 cup soy sauce
1 tsp sugar
bean sprouts
onions

directions:

Fresh Rolls:

1. Slice cucumber and carrot into thin strips. Slightly sautee shrimps with garlic in butter in a frying pan until they are cooked through. Keep shrimps whole, or consider slicing them in half for your rolls.

2. Spread out your fillings in bowls to get ready to prepare the rolls. Make sure you have a flat surface like a large plate or cutting board that you can put your rice paper out on.

3. In some boiling water, submerge each rice paper one by one. Will only take 1 minute to cook. After the rice paper is cooked and malleable. Put it on a flat surface and spoon in some of the carrots, cucumber, vermicelli noodles, and shrimp. Fold sides and bottom in, and roll up.

4. Take rolls and dip them in your favourite plum sauce, or sweet chili sauce.

Curried Noodles:

1. Bowl some rice noodles in a pot until they are cooked through.

2. Mix curry powder, white wine vinegar, soy sauce, and sugar into a bowl or measuring cup and set aside.

3. Cut onion into small slices, and start frying them in a pan. While the onion is cooking, chop bean sprouts in about half or smaller pieces. When translucent, add in your noodles and bean sprouts. As they are cooking pour in your mixture of curry powder, vinegar, soy sauce, and sugar. Mix around until the noodles are all coated. Remove once the bean sprouts are cooked through.

Vegetarian Curry Pad Thai

Vegetarian Curry Pad Thai

Ingredients:

1/2 pack of pad thai noodles
1/2 pack (250 grams) firm tofu
1-2 cup fresh bean sprouts, chopped
2 garlic cloves, finely chopped
1 large egg, lightly beaten
Salt
Oil or margarine for frying

Sauce:
1/4 cup soy sauce
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoon curry powder

Garnish:
1 or 2 green onions
1/4 cup chopped roasted peanuts - just a small pile to put on top
1/2 lime or lemon, cut into small wedges (lemon is probably better because it is sweeter)

Instructions:

1. Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok (or big frypan) will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
2. Chop 1 green onion, and 1/4 cup of peanuts into small pieces. Leave to the side for the end.
3. In a small bowl, mix the soy sauce, rice wine vinegar, sugar and curry powder; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet. Marinate tofu in this over night.
4. Fry 1 egg scrambled on the side, with maybe some salt. Don't overcook it because you are gonna add it in later. I just like to make sure it is fairly cooked before going in. Break it up, or cut it into strips/ribbons of egg.
5. Heat a wok or frying pan over medium-high heat until it is hot. Add 1 tablespoon of the oil and stir-fry the tofu with some crushed garlic (when you remove the tofu from the marinade, remember to save the sauce on the side). When tofu starts turning golden brown, add in noodles
and remaining marinade. Let the noodles soak up the marinade. Add a little extra water if needed.
6. Add the chopped bean sprouts and egg once the noodles are pretty well cooked, and cover with a lid. Leave until the bean sprouts are cooked.
7. Add chopped green onion and peanuts on top as garnish. Add lime or lemon wedges on the side. Squeeze lime juice over each portion before eating.