This post started with me snapping a few photos of the lunch I packed for a flight from San Francisco to Paris. My hope is, by the time you see this, I'll be my way back home - film spent, notebooks full. I'm also going to hold out on you a bit, Paris wasn't my final destination. I was making my way someplace I've never been before.
For this trip, I packed spring rolls. And if my memory is serving me well, this was a first for me. I've done noodles, gyoza, mini burritos, and panini, but never spring rolls. My take: I slathered the rice paper wrappers with a gingery-onion paste, added a couple stiff-spined lettuce leaves for crunch, there was brown-sugar rubbed tofu, mushrooms, and herbs (in this case cilantro). When you have a glance at the recipe you might think it looks a bit component-y, but that's just the nature of spring rolls. They actually come together pretty quickly. And the good news is you can prep the onion paste and tofu a day or two ahead of time.
If you get the seasoning right on each of the components here, I'm going to argue that you don't need a dipping sauce. Although, I made these a number of times in the weeks leading up to my trip, and they are certainly good with a simple soy dipping sauce. Or, I do a simple twist on peanut sauce with almond butter (in place of the peanut butter) thinned with a bit of soy sauce, splash of miring, and either fresh lemon juice or brown rice vinegar to cut the creaminess of the nut butter. Thin with some hot water until it is the consistency you like.
If you're curious about what my little travel lunchbox looks like, you can see a few pics of it here. I'm excited to get home and share some pictures and new recipes with you! xo -h
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