Called goi cuon in Vietnamese, these fresh rolls offer a light and refreshing alternative to their oil-laden spring roll cousins. Although these are traditionally made with steamed shrimp and slivers of roasted pork, I like mine vegan with lots of crunchy veggies and no meat or seafood. I even spike them with a few shitake mushrooms sauteed in a bit of oil and then cooled – this addition makes the rolls even more filling as a main dish. Complete the non-meat meal with a tasty dip in some peanut sauce (find a version with no fish sauce) or hoisin sauce. Welcome to the ultimate in coolness.
You’ll note that there are no amounts in this recipe – fill the rolls to your liking with the veggies of your choosing and dunk away. It’s your show and you get to cast the characters. That means you’re cut, bean sprouts! Continue reading Summer Rolls (Goi Cuon)→
Ah, kanom jeeb – you have officially earned platinum status in the dumpling ranks. You are a mere morsel of goodness, a two-bite treasure, and I thank you for gracing me with your presence. Jam from the wonderful food blog “Thai Cooking with Jam” explains that your name is derived from the thai words for “pleated snack”, but I posit that you legally change your name to the thai words for “pleated awesomeness”. Awesomeness indeed.
I know that you are a textural delight with your essential combination of crunchy carrots and water chestnuts carefully blended with tender shrimp and pork. You are also a luxurious treat with your delicate topper of lump crab. And yet, you don’t mind dressing yourself down on certain days with a crispy shallot or two. You are similiar to your Chinese brother, shu mai, and yet your combo of sweet and savory taste worlds away at times. Continue reading Kanom Jeeb (Steamed Thai Dumplings)→
