! Spring rolls and veggie curry – 26 April 2011

Wow, D went all adventurous tonight. He clearly planned it in advance, b/c some of the ingredients are not stuff we have just lying around. He made spring rolls from scratch, along with a dipping sauce, and also a very tasty curry. Great meal!

He did allow as how Gourmet mislead him with its claim that the spring rolls could be done in 45 minutes, however. The veggies (cucumber, carrots, jalapeno(!)) have to be cut into matchsticks and then pickled. Herbs (basil, mint, cilantro) have to be washed and dried, then torn into appropriate pieces unless small (cilantro). Rice noodles have to be soaked (ok that takes pretty much no time) and also the rice paper tortilla thingies. Lettuce has to be washed and torn. He fried up the tofu a bit (39 cents a pound!) b/c couldn’t find baked tofu. Then, assembly! D did them one at a time. If we could arrange them in a row and add one ingredient to all of them at once, it would be faster. Then there was really too much per roll to wrap them all up at the end, but he rolled them and they certainly looked pretty šŸ™‚

Maybe if he had not added in the curry it would have been doable in 45 minutes? The curry had coconut, curry powder, eggplant slices, green pepper, and basmati rice, and I have no idea what else. Loved it šŸ™‚

We had Nobilo Sauvignon Blanc from the Marlboro region of New Zealand. It’s a wonderful wine, but it did not go with this meal, unfortunately. Want something sweeter, and icy cold. It’s hard to match a curry well.

ETA 120417: This is close to the recipe and may be the original: http://www.epicurious.com/recipes/food/views/Vegetable-Summer-Rolls-105012

No, this is it: ingredients match:Ā  http://www.epicurious.com/recipes/food/views/Summer-Rolls-with-Baked-Tofu-and-Sweet-and-Savory-Dipping-Sauce-352777

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