Vietnamese spring rolls with pumpkin, tofu, peanuts and basil

30 ml peanut oil or sesame oil

175 g tofu

2 shallots, halved and then thinly sliced

2 garlic cloves, finely chopped

350 g pumpkin, flesh thinly sliced

1 carrot, cut into julienne strips

15 ml soy sauce

4 green chillies, deseeded and finely chopped

1 smaller iceberg lettuce

1 bunch basil leaves

115 g roasted peanuts

100 ml hoisin sauce

20 round rice papers


1. Heat half the oil in the pan. Fry tofu on both sides until colden. Remove from the pan and cut into thin slices

2.  Heat the other half of the oil in the pan. Add pumpkin, carrot, soy sauce and 120 ml of water. Cook until ingredients are almost soft. Remove from the pan. 2. 

3. Pour some lukewarm water into a shallow dish. Soak the rice papers, 1-2 at a time, for about 2-3 minutes, until they are pliable. Place the soaked rice paper on a clean dish towel and cover with a second dish towel  to keep them moist. Work with one paper at a time. Place the paper on a clean surface in front of you. Place a lettuce leaf towards the edge nearest to you, leaving about 2,5 cm/1 in to fold over. Place a mixture of vegetables on top, followed by a few slices of tofu, little bit of chilli, hoisin sauce, basil and nuts.

4. Fold the edge nearest to you over the filling, tuck in the sides, and roll over tightly to the edge on the far side. Place the filled roll on a serving plate and cover with clear film (plastic wrap) or a dish towel, so it doesn’t dry out. Repeat with the remaining rice papers and vegetables.

Serve with a dipping sauce.

Chilli dipping sauce

Photo by Engin Akyurt on Pexels.com

220g of sugar

160 ml of white wine vinegar

6 kaffir lime leaves

6 red chillies, roughly chopped

Place the sugar, vinegar, kaffir lime leaves, and chillies in a small pot. Put the pot on a hot stove and bring to a boil. Reduce the heat and let the mixture simmer for about 5-7 minutes, until the sauce thickens. Let it cool down and serve with spring rolls.

(PS! the sauce is not as spice as it looks.)

Lime and lemongrass creme brulee

Ingredience

400 ml double cream

1 vanilla pod

4 kaffir lime leaves, thinly sliced

2 lemongrass sticks, only the white half, sliced

60 g sugar, + 20 g for the cover

6 egg yolks

Instructions

Preheat the oven to 150 degrees.

Pour double cream in the saucepan. Split vanilla pod lengthwise in two. Use the tip of the knife to scrape out all the tiny seeds and add them into the double creme. Add lime leaves and lemongrass and bring the mix to boil. Boil for 1-2 minutes and remove the pan from the heat. Cover the pan with a skillet and let it sit for 10 minutes.

Hand beat sugar and egg yolks to a creamy mixture. Slowly pour the cream mixture into the egg mixture while constantly stirring. Make sure it’s all well mixed together. Pour mixture through a sieve and into ramekins. Make sure that only 2/3 of the ramekin is filled with the mixture.

Put the ramekins on a higher edged baking dish. Pour water into the baking dish to reach halfway up the ramekins. Carefully place baking dish in oven. Bake about 40 minutes until creme brulee is mostly set but with a slight jiggle in the centre.

Carefully take the tray out of the oven and remove the ramekins out of the water. Leave the creme brulee to cool down. When cool, cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.

Just before serving, sprinkle about ½ tsp sugar evenly over surface of desserts. Using a mini torch heat until the sugar melts and caramelizes (don’t burn). Repeat once more and serve immediately.

Did you make the recipe? Leave a comment and let me know how it turned out for you!