Kitchen Garden Journal

Having fresh herbs around really inspires me to cook. One recipe I always associate with the flavors of cilantro and mint are these Vietnamese Spring Rolls. This is a recipe that I have blatantly stolen from one of my favorite food blogs, Rasa Malaysia. View the original with all the gorgeous photos here. I recently made this for a crew lunch for 8 and served it do-it-yourself style (Candace took this photo), everyone soaking the rice paper and making custom fillings at the table. In addition to the pork I served fried tofu strips and blanched shrimp. It's also nice to have some nuoc cham on hand for dipping.

For the grilled pork:

1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness

For spring roll rice paper assembly:

About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts

Method:

1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides.
5. Serve with hoisin peanut dip.

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This recipe is an adaptation for cabbage of Thai green papaya salad (som tam) and makes a refreshing and fat-free alternative to mayonnaise-based salads (not that there’s anything wrong with mayonnaise!). 

• 1/2 to 1 head cabbage, shredded
• 1 carrot, grated
• 2-3 cloves garlic, minced
• 1 small hot red or green chili, minced
• 1 bunch cilantro, chopped
• Thai basil, spearmint (optional)
• 1-2 scallions, chopped
• ¼ cup roasted shelled peanuts, ground or chopped fine
• Juice of 1 lime
• 2 Tbsp light colored vinegar
• 2 Tbsp sugar
• 1 tsp salt
• 1 Tbsp fish sauce (optional)

Mixed thinly sliced cabbage and grated carrot in a large bowl with the garlic, chili, cilantro and other herbs if using.  Add the lime juice, salt, sugar, vinegar and fish sauce and stir well (the volume of salad should decrease within minutes as the cabbage sheds its liquid).  Refrigerate until needed.  Just before serving garnish with the ground peanuts and chopped scallion. 

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• 2-3 large leeks, cleaned
• 1 large bulb fennel
• 1 pound spinach or chard
• 2 cloves garlic
• 8 oz. feta cheese, crumbled
• 2 eggs
• Smattering of herbs like parsley, dill, and mint
• 2 Tbsp lemon juice
• Small pinch cayenne powder
• Salt & pepper
• 1 package frozen phyllo dough or puff pastry
• 1/2 cup Olive Oil

Thinly slice the leeks and fennel across the grain.  Heat 1/4 cup of the oil over medium heat in your most capacious frying pan or wok, or in a large saucepan. Add the sliced vegetables and sauté until thoroughly softened, about 20-30 minutes. Meanwhile, wash and chop the greens and blanch in boiling salted water for 2 minutes.  Drain, chill in cold water, wring out and reserve.  Chop the garlic very finely and add to the sautéing vegetables.  When they are ready, remove from heat and add the greens, crumbled feta, herbs, lemon juice, and eggs. Mix thoroughly and season with salt, pepper, and cayenne to taste. 

Defrost dough according to package directions.  If using phyllo, place one sheet at a time on a large cookie sheet, brushing with the remaining oil between the layers until half the package is used.  Pour on the filling and spread it out evenly.  Cover with remaining dough, brushing each layer with oil, and bake at 350° for 45 minutes to an hour, until the top is golden brown.  Allow to cool slightly before serving.  Serve at room temperature the following day for lunch.

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