Togarashi Rice Paper Spring Roll

Tracy Robb

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Chef Tom Dokman, founder of Here’s the Deal Spice Co., shows us a Monday Night Meal that is not only tasty but can get the whole family involved.

Here’s the Deal Spice Co. is offering 10% off their Spice Blends when you use the code: TCLSPRING (case sensitive).

 

Rice Paper Spring Roll (Togarashi)

Vegetable Marinade:

  • 1 ½ TBL – Togarashi – Here’s the Deal Spice Co.
  • 3 TBL Soy Sauce
  • 1/3 cup Sesame Oil
  • 1 TBL Mirin (Sweet Rice Wine)
  • ½ tsp Sriracha
  • 1 Lime (Zest)
  • ½ Lime (Juice)
  • 1 TBL Mint (~ 2 Leaves)
  • 1 tsp Cilantro leaves (~ 5 sprigs)
  • 1 piece Jalapeño (1” x 1”)

Directions

  1. In a Shallow Bowl, Measure Out Liquid ingredients: 3 Tablespoons Soy Sauce, 1/3 cup Sesame oil, 1 Tablespoon Mirin, ½ tsp Siracha.
  2. Zest 1 whole lime into the bowl, Cut and juice half of the Lime. Add Lime Juice to Bowl. Wedge the other Half for garnish.
  3. Add in 1 ½ Tablespoon Togarashi – Here’s the Deal Spice Co.
  4. On the cutting Board, Pick 2 large Mint Leaves, Lay them on top of each other and thinly slice into Threads (Chiffonade) Place into the bowl with other ingredients
  5. Remove the Cilantro Leaves from the Stems, lay out on cutting board and Chiffonade, add to the bowl of other ingredients.
  6. Wipe off Cutting Board with a damp paper towel.
  7. Slice Jalapeno in half (the long way) Use Spoon to remove the seeds. Cut Jalapeno into a 1” x 1” Piece.
  8. Cut Jalapeno into Brunoise (1/16” x 1/16” x 1/16”) Very Small Dice. Add to bowl of ingredients.
  9. Stir to combine. Allow to sit for 10 Minutes before use.

Vegetable Spring Rolls

Yield: 8-10 Spring Rolls
Time: 30-40 Minutes

  • 1 Packet Rice Paper (Spring Roll Wraps)
  • 8 each Shiitake mushrooms – Remove stems
  • 8 leaves Butter Lettuce – Rinsed, Rib Removed
  • ½ each Red Bell Pepper – Julienne
  • ½ each Yellow Bell Pepper – Julienne
  • ½ cup Red Cabbage – Julienne
  • 15 each Sugar Snap Peas – Julienne
  • 1 Carrot – Peeled – Julienne
  • ¼ Cucumber – Removed seeds, Peel if preferred – Julienne

 

Directions – Vegetables

Julienne – Cutting an Item into thin uniformed strips – Match Stick in size – ¼“ wide x ¼” thick x 2 ½ “ long

On a clean Prep area, have your Vegetables that you are preparing near your station.

  1. When Prepping the Vegetables, Cut each one into similar sized pieces- we recommend “Julienne Cut” (Definition above)
  2. Place each Spring Vegetable in its own bowl or container.
  3. Clean off Cutting board, organize your station.
  4. Fill a 12 inch diameter bowl with cold water
  5. Place 1 Rice Paper Wrapper in the water to soften (about 3 minutes)
  6. In your Medium Size bowl, place a small handful of each Julienned Vegetable inside.
  7. With a Large Spoon, stir your Marinade – Spoon just enough Marinade on top of your Vegetables to lightly coat them. (too much marinade will over-hydrate the wrapper and cause it to tear)
  8. Toss to evenly coat the vegetables – It should look like a vibrant rainbow of color.
  9. Gently remove the Wrapper with 2 hands, grabbing just the edge of it, and hold over bowl of water to allow excess of water to drip back into the bowl.
  10. Once removed from water, add in a new Rice Paper Wrapper, to hydrate while you prepare the Spring Roll.
  11. In the middle of the rice paper, Place Butter Lettuce down first, Green side down. This will act as a barrier between the tossed vegetables and the rice paper. It also holds all the Vegetables together.
  12. Toss your Marinated Vegetables again. Place a small handful of vegetables on top of the butter lettuce. Just enough to cover the butter lettuce.

The Fold-Roll-Up

  • Grab the edge of the rice paper closest to you, stretch and fold over the Vegetables and butter lettuce. Tuck under the butter lettuce if possible.
  • Fold in your Left and Right Side of the Rice paper, Stretch it and make it tight around the vegetables.
  • Roll it up.
  • Place Fold side up to air dry
  • Continue the process, making more Spring rolls with the marinated vegetables.
  • Once Semi Dry, Use a Sharp Knife to Cut in half, Place on a serving platter. Enjoy

Pairs best with Here’s the Deal Spice Co. – Wing Blend – Spicy Peanut Sauce!!

Spice Peanut Sauce

  • ½ cup Smooth Peanut Butter
  • ¼ cup Soy Sauce
  • 1 TBL Rice Vinegar
  • ½ TBL Garlic Clove, Rough Chop
  • ¼ cup Water
  • 1 TBL Pickled Ginger Juice
  • ¼ TBL Sriracha
  • 2 TBL – Wing Blend – Here’s the Deal Spice Co.
  • 1TBL Sesame Oil

Directions

  1. Measure out all ingredients and add them to the blender. EXCEPT the Sesame Oil.
  2. Blend on High until combined and smooth. (1 minute)
  3. While Blender is running drizzle in 1 TBL Sesame oil.
  4. Blend until incorporated (30 Seconds)
  5. Use Rubber Spatula to transfer to a dipping bowl.

Eat and Enjoy!