Green papaya Spring rolls

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Fresh fruity salad Spring rolls.

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A green papaya from… the North. It’s produced in Aichi prefecture. Well, with these long hot Summers, they can easily grow tropical fruits.

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As you can see, the fruit “sweats” a milky liquid. I was surprised to find so few grains in it.

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Cress greens, cucumber sticks, the grated papaya (mixed with kabosu lime juice). The powder is sesame, goji berries and a little salt.

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Wrapped in rice paper.

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Served with sweet chili sauce.

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As a side : abura age (fried tofu pockets) filled with kurigohan (chestnut rice), then toasted.

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Fresh wasabi Spring rolls

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Heat wave lunch ! The weather is cooking us. Wasabi is a refreshing spice, ideal for the season.

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A root of wasabi.

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Dices of wasabi.

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Chirimen-jako (small dried fish).

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Mixed in with natto and tsuyu sauce.

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Inside full veggie Spring rolls.

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Served with tomato juice.

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Masala fresh rolls

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Today’s Spring rolls.

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Here are all the ingredients. As you can see a garam masala Indian spice mix…

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Mushrooms and avocado sprinkled with lemon juice. Onion and goya bitter squash are sliced, salted and later rinsed. Grated red cabbage and bell pepper.

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Steamed bean sprouts.

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Natto.

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On rice paper. Roll and serve fresh.

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Kabocha nems

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A free variation of nems (Vietnamese fried Spring rolls) to empty my fridge and rejoice my tastebuds.

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I had green soy beans (read more here) to use.

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Steamed kabocha, boiled green soy beans, onion… plus a good amount of turmeric and curry spices.

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Rolled in rice-paper, painted with oil all over.

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Grilled in the oven toaster, served with parsley.

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A dip of black rice vinegar, chili pepper, a little soy sauce.

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In April, that was buzzed…

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Pinterest April Album
and from today follow the next :
May album

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Green Green Green

Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)

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Herbs and pesto

Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto

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Tofu dishes

Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’

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Korean

Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’

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Juices

Burning strawberry dew
Green juice

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Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

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Nancy, Lorraine…

Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba

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Mint cha gio, all your green leftovers inside Spring rolls

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Veggies to use or lose, combined to an envy of nems as we say in France. I mean cha gio, the Vietnamese Spring rolls, that are a French favorite deli food. These rolls can be made in great style with many ingredients, deep fried and all. It’s a quick and casual version.

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The filling is very simple : Minced lettuce, mint, garlic, onion and ginger. Salt, pepper. Mashed white beans. Fold in rice paper. Let a few hours to allow flavors to mix.

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They could be eaten raw… if you don’t mind raw garlic and onion that are a bit strong. I pan-fried them.

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The sauce : pounded garlic, brown sugar, a pinch of salt, chili and plenty of rice vinegar.

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One side dish is a quick tsukemono (pickles) : grated daikon radish, broccoli leaves, cut sakura leaves, a little salt. Let 20 minutes then squeeze away excess liquid. A second dish is a “stalk” stir-fry in the space of pan next to the rolls. The menu :

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Spring festival : here is the roll…

Spring chrysanthemum Spring rolls !

Still celebrating the Lunar New Year with food… Well this week is really busy, with also Carnival and Valentine. But this food is lighter and refreshing.

Let’s prepare the ingredients :

Rice paper.

Shungiku (young chrysanthemum greens), carrot, shrimps (boiled), onion (blanched).

Ground sesame.

Bean sprouts (blanched).

The dip : sweet chili sauce, rice vinegar and sesame.

It’s complete.

Let’s roll them…