This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Thursday, February 28, 2013

Gỏi Cuốn

This A.M. I am sure you are wondering what gỏi cuốn are. What they are is Vietnamese fresh spring rolls and one of my favorite healthy meals. Unlike regular spring rolls, these are not fried. They are fun to make, fresh and good for you. Even so, every time I make them Steve's face scrunches up, grimacing as a child would when being served brussel sprouts. His favorite foods are mostly fried so he isn't necessarily a guy that seeks out eating healthy. When I place the fresh spring rolls that I carefully and beautifully rolled in front of him, he stares at the rolls for a while, even pokes at them, before he hesitantly takes his first bite. "Sweetie, go ahead and dip the roll in some peaunut sauce" I say in hopes for him to get some enjoyment out of our dinner. He does eventually partake in the peanut sauce and on about the fourth bite I finally get a reaction that is somewhat positive. With a raise of his eyebrows he says "This actually isn't too bad. No, it's good."


To make simple rolls you only need a couple things from an Asian Market; spring roll wrappers and oriental noodles. I included them on the shopping list below along with a couple specialty items you will need to make Lemon Grass chicken.

Shopping List for the Asian Market
Lemon Grass
Extra Thin Spring Roll Wrapper
Oriental Noodles
Fish Sauce
Sriracha or Chilli Sauce (also available at the grocery store)

Filling Ideas: Shredded carrots, daikon, cucumber, pineapple, mandarin oranges, tomatoes, sprouts, spinach, cilantro or basil and shrimp, chicken, pork, tofu or beef.

Vietnamese Spring Rolls with Lemon Grass Chicken

2 boneless chicken breasts cut into strips
1 stalk of lemon grass, grated
1 shallot, grated
4 garlic cloves minced
2 tablespoons soy sauce
3 tablespoons of fish sauce
3 tablespoons of peanut oil
fresh cracked pepper

oriental noodles
shredded or mixed salad greens
and fillings of your choice

Marinate first 8 ingredients for at least two hours. Then cook chicken. If grilling, skewer chicken before. Boil noodles. Assemble the spring rolls by holding two (two makes the rolls less easy to tear when rolling and allows for a little bigger rolls.) wrappers over lapping some (as pictured below) and dip into warm water. Cold water won't soften the wrappers enough and almost boiling water will cause the wrappers to curl and stick together. Lay the wrappers out on a plastic cutting board after dipping and place fillings in the center of the right hand circle. Noodles, sprouts, cilantro and greens are always a must for me and I then get creative from there. Add one lemon grass chicken strip on top and start rolling from the right towards the left tucking the top and bottom edges as needed. When placing them on a plate leave some space between them so they don't stick together. Serve them fresh with peanut or hoisin sauces and sriracha and enjoy!

At Oceanic Asian Market in Downtown Tampa

Hold wrappers as shown, then dip in warm water. Lay them out on a cutting board and place fillings in the center of the right hand circle. Start rolling from the right towards the left tucking the top and bottom edges as needed.


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