LEMON SCONES!!! these make the house smell great and taste amazing at the same time. The recipe can be found at : http://www.foodnetwork.ca/recipes/Citrus/recipe.html?dishid=5613. I add 1/4th more butter and a squeeze of 1/4th of a lemon because I like that slight sour-ness it gives off as you eat them.
Back to the rolls..
I wanted to make these because.. they just taste plain good haha. I first asked my friend how to make the fish-sauce dipping sauce (tongue twister..) – Nuoc Mam. She roughly told me that it requires sugar, water, vinegar, and fish sauce all boiled together without any proportions other than finding the right mix that I like. That led me to search online for a recipe.
I found the following recipe:
I dissolved the sugar first into the water and added the other two ingredients and it let come to a simmer so all the flavors can mix together. Make sure to have your vents turned on because the smell is fairly strong.
I added a little more fish sauce and water because I found the vinegar to be too strong. Once you have found your “mix”, transfer to a container to cool.
Before using, chop up some thai red chili’s and mix it into your sauce to add some heat.
Now for the rolls,
I boiled shrimp (shell on, de-veined). Boiled pork belly with a little salt. While these two items were cooling down, I prepared cucumber, green lettuce, cilantro, thai basil, and vermicelli. Afterwards, take the shells off the shrimp and cut the pork belly into slices. Have a bowl of warm water on the side for your rice paper.
I just did with my friend did when we had our potluck, quickly rotate the paper in the water like a waterwheel. Make sure all the rice paper has touched the warm water. It should be still a little hard, however, it will soften up as you place your ingredients onto it. Lay the rice paper flat on surface, preferably a cutting board, and lay the desired amount of each ingredient to your preference. However, don’t add too much thai basil and only a few sprigs of cilantro as they are very strong herbs.
I typically fold the bottom (the side of rice paper closest to you) and then the sides as I lay my ingredients parallel to myself as opposed to laying the ingredients perpendicular to my body when I make spring rolls.
Serve with a small bowl of Nuoc Mam with red chili’s and enjoy 🙂
The original recipe for Nuoc Mam can be found at : http://www.youtube.com/watch?v=mJvNEUFtyHk