When I posted my last blog entry (which is even hard for me to admit how long ago its been) I didn`t think its going to be followed by such a big break. Unfortunately after trying to do way too many things at the same time, working like a dog, I lost the motivation to write. Its silly I know, cos all of this time I been thinking about recipes to post and share, been taking pictures, developing ideas, just when it came to actually writing them down, I stared at the screen a bit empty, lazy until lets face it nothing has happened. Why Im writing this? Well today was the first time after a month I dared looking at the site stats and the comments, and I realized people do read it, and like it, subscribe and leave comments. I also realized how stupid of me was that I left what I worked for just hanging. For all of you who are reading The Wonderingchef, thank you, and lets get the recipes started.
So, not that long ago one of my dear readers requested the following recipe: “Camambert and ruccola filled spring rolls, with blueberry jam”, after I posted a couple of pictures of food ive been working on. So to @onceuponarecipe, and of course to all of you here is the guide to the rolls.
Why did I say guide and not recipe? Well first of all the is very easy, just fill the pastry sheets with the ingredients, and there you go! The only trick is folding the pastry the right way, so it wouldnt blow or break up while frying, also the proper storage is necessary as well, otherwise the sheets get too wet or too dry, which will make them impossible to fry.
After you know the important steps, it all should be easy. The reason why I like making spring rolls, is that that you can fill the sheets with whatever you like, its going to be fun to serve and most likely delicious as well. My favorite ones are duck rolls, one we used to make in a restaurant where I worked in England (there were many days before xmas I made 200 pieces daily)- fun times!
As much I dont like repeating myself too much, I posted a spring roll recipe a couple of month ago, which you can find on this link : http://thewonderingchef.wordpress.com/2011/03/15/spring-rolls-pt1-spinach-smoked-cheese-and-jalapeno/ here I listed all the steps which needs to be followed by making rolls. After you master that, you should be able to make all kinds of goodies, Im only listing suggestions.
These spring rolls can be either starters or desserts, lest say to a wine tasting, or just snack,, I mean after you make it you can do whatever you like
Brie or camembert cheese- to be honest you can use which ever you prefer, don`t use too expensive once or to strong or gourmet ones, First of all you are going to fry them, cheese will lose a bit of its taste, also going to melt, so dont use very runny ones, as its impossible to work with and just why would you do that to yourself?
Ruccola- fresh and crispy.
Note from all the fillings you need juts a little, lets say one slice of cheese, about half cm thick and a couple of lettuce leafs. If you put too much filling your pastry either going to break while rolling, or while frying the cheese is not going to melt completely.
Spring roll pastry sheet, and egg whites.
Hot oil for frying
Blueberry jam- if this was a perfect world, I would post my very own home made blueberry jam recipe, but its not a perfect world and let me be honest I never made jam before. So use whatever you feel like for dipping, if you take a suggestion ..buy organic!
So just click on the link and follow the steps listed in the recipe.
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