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Sunday, May 22, 2011

Baked vegetarian spring roll

My first year in college, my classmate Muriel did teach me how to make delicious chicken spring roll. She is a fifth generation Chinese descendant born and raised in French Guyana. I dearly cherish my freshman year in Toulouse. I befriended people from all over and tasted all their delicious favorite recipes. We used to get together twice a month and cook until we could not eat no more.
Besides the best recipes are the one taught by someone. You can remember each steps. With time, I put a little more of me to make it my own. I like it  as a vegetarian baked appetizer, or a I add the chicken to make fried spring roll..It is delicious because the fresh  ginger is the soul of this recipe.
Of course I love the fried version better but the baked version is good and healthier!!! And the truth is that I am not a teenager anymore! Fried food cost too much  working out!

5 medium shredded carrots
5 Green leaves of Napa cabbage shredded
5 baby Bok Choy shredded
2 large onion sliced
4 handfuls of chopped cilantro
1/2 cup of Asian chive( my new addiction)
1 handful of Mung Bean noodle also named cellophane noodles
1/4 cup of dry black Asian fungus shredded once soaked
3 inch long young ginger root chopped
Black pepper, salt to taste
2 tablespoons of dry ginger
1 tablespoon of coriander
1 pound/500g , one bag of soy beans or mung bean sprout
1 pack of spring roll sheets( Always always Menlo  brand )
1/8 tsp cayenne pepper
olive oil
Recipe is coming...

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