forum.theppk.com
by Kittee, kitteekake.blogspot.com
Nasturtium Recipe
Tropaeolum
majus L.
Vietnamese
salad rolls - Goi Cuon Chay 
Rice papers filled with vermicelli noodles, green onion, mint
(home-grown), nasturtium flowers (home-grown), lettuce (home-grown) and
seasoned Soy Curls with a peanut hoisin dipping sauce.
"I like to make Vietnamese salad rolls in the summer (goi cuon) and
since they're especially sturdy little travelers, I think they're great
for potlucks and picnics. I packed some up yesterday and hit the park
with some friends.
I think the Soy Curls were a welcome change to the standard tofu roll.
I hydrated them in plain ol' boiling water until soft, then squeezed
out all possible drops of water. I heated them up in a skillet and dry
fried them for a couple of minutes to remove more moisture, then
sauteed them in a tablespoon of canola until they started to pick up
some color. Then I simply added a bit of wheat-free tamari, a big
squirt of Sriracha and some minced garlic and cooked well. Once they
were just about done and pretty brown (the soy sauce caramelizes on
them a bit) I added a medium sized drizzle of maple syrup which also
caramelizes and gives them a deeper layer of flavor and color.
I usually pack my salad rolls too full, but yesterday I figured out a
new trick which produces a tighter more uniform roll. Instead of laying
all the toppings on top of each, spread them out across the rice paper
a bit, then capture them up as you roll. I also like to place the
nasturtiums towards the end, so they show through the paper."
Kittee
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