gaqcanadian.blogg.se - Meg o mallys seafood mac n cheese

Update: Congrats Mijin! Brush off your knife skills because you’ve won a Shun Nakiri knife! I’ll be sending you an email with details so keep your eyes peeled! To Enter: Leave a comment below telling me what your ultimate birthday meal is. Open to US residents only. Winner will be selected at random and contacted by email.

It’s the knife in the gif in this post and it’s my absolute favourite! I just know if you win you’ll love it too! Giveaway: It’s my birthday today(!) and to celebrate I’ve partnered up with Shun to giveaway a Classic Nakiri Knife and a copy of my book, Easy Gourmet. Fold the bottom half of the wrapper up over the filling, hold the fold in place, fold in the sides and roll. Add fillings as desired: spinach, cucumber strips, crispy pork. Place the wrapper on a plate or cutting board – it’ll continue to soften as your assembling your roll. Take a rice paper wrapper and completely submerge it in a bowl of hot tap water for 10-15 seconds.

Fry the chops until golden brown and cooked through, flipping once, about 2 minutes per side. Heat up half an inch of oil in a large frying pan over medium high heat. Dip the chops into the beaten egg and then into the panko, making sure that all sides are coated. Lightly season the pork chop strips with salt and pepper and sprinkle with flour.

1 english cucumber, seeded and cut into strips.

2 small pork chops, cut into even strips.

Either way, these guys are definitely going to be eaten again soon! I preferred mine with a bit of mustard, but Mike liked dipping his in a bit of fish sauce. Tonkatsu is incredible no matter how you eat it (it’s especially awesome when you tuck it in between two slices of bread). So really, it wasn’t too much of a stretch when I decided that tonkatsu rolled in rice paper would make for a strangely delicious hybrid salad roll. I loved the contrast between the juicy panko crusted pork, crunchy cucumbers and slippery rice paper. Whatever you like calling them, they are pure handheld genius, especially when you start stuffing them with things that don’t traditionally go inside rice paper.Ĭase in point: that crispy, breaded, juicy pork known as tonkatsu.

I’ve always known them as salad rolls so that’s what I’m going with. Vietnamese gỏi cuốn are one of those funny foods that go by all sorts of names in English. I’ve seen them called Summer rolls, fresh Spring rolls, and salad rolls.