Just in time….

We’re expecting our first heat wave of the summer this week so it seems like a good time to share one of those iced treat recipes I promised (warned about) a few weeks back. We hosted a bbq last weekend and one of the guests graciously brought us a huge bag of sweet limes from their tree. So I thought It’d be a good time to make some Lime Paletas or Ice Pops/Popsicles but with a Southeast Asian spin using lemongrass, mint and ginger. The easiest way to get all those flavors in there is by making an infused simple syrup.

I peeled and juiced all the limes and I was able to yield about a 1 1/2 cups of sweet lime juice. Simple syrup is pretty easy to make, its just equal parts sugar and water and heated until the sugar is dissolved then cooled down to room temperature or chilled depending on how you’re going to use it.  In this case I added a hefty chunk of smashed ginger and about 2 TBS of crushed lemongrass to give it that Southeast Asian vibe. I let the syrup cool to room temperature then strained it and let it cool further in the fridge. This will help the ice pops to freeze faster.

Once the lemongrass and ginger simple syrup was chilled, I got out the trusty ol’ blender and blended 1 1/2 cups of lime juice with 2 cups of the lemongrass ginger simple syrup, Then I tossed in 1/2 cup of fresh mint and blended until the mint was finely chopped. I poured the mixture into silicone molds then left to freeze for at least 5 hours.

I didn’t have good luck with the silicone molds and found that the ice pops get stuck even after running a little warm water on the outside of the mold. My suggestion is to use the zip top style ice pop bags, I got the ones I used on Amazon. If you don’t have molds or these fancy little bags, just freeze them mixture in ice cube trays. Hmm, if you pour a little rum over them you’d have an amazing little mojito…just sayin’

That’s it, I hope this helps you beat the summer heat…

Ingredients

  • 1 1/2 cups sweet lime juice
  • 1/2 cup fresh mint
  • 3 TBS crushed ginger
  • 2 TBS crushed lemongrass
  • 2 cups water
  • 2 cups granulated sugar

Spring Rolls and light summer time fare……

It’s been crazy hot and humid in NJ these past several days. I’ve been thinking of some light dinner and lunch options. First up, are fresh Spring Rolls. I made them using left over rotisserie chicken and arugula for a little peppery bite. I just took the chicken and shredded it into a bowl then added about 1 TBS of prepared hoisin sauce. The rice noodles, are soaked in warm water for about 15 minutes then drained and cooked in boiling water for 3 minutes. They are drained again then rinsed in cold water, drained and allowed to cool.

Shredded chicken, rice noodles, arugula, carrots, cucumbers, mint leaves, chinese long pepper, basil leaves, and scallions all cut up and waiting to go into the spring rolls.

Shredded chicken, rice noodles, arugula, carrots, cucumbers, mint leaves, chinese long pepper, basil leaves, and scallions all cut up and waiting to go into the spring rolls.

Spring rolls are fairly easy to make, you just cut up the ingredients that you want to use, then wrap them in Spring Roll Wrappers. I like to take a dinner plate and put about ½ cup of warm water on the bottom of the plate. I take a dried spring roll wrapper, dip the edge into the water then rotate the wrapper until the entire wrapper has been coated with water. I let the excess water drip off, then I’ll place the damp wrapper on a plate. Place my ingredients in a pile on the edge close to me. Then I’ll roll it once, then fold in the sides and roll to the end of the wrapper. I repeat this process until I”m out of ingredients.

You can also fry the spring roll wrappers. I minced about ¼ lbs of peeled and deveined shrimp, then placed it into a bowl and season with salt and pepper. I added a clove of garlic that was finely minced, a nickel sized, piece of peeled ginger, minced, the white and green of a scallion, 1 tsp of soy sauce and 1 tsp of corn starch. I mixed all the ingredients together and refrigerated for about 30 minutes. Once the shrimp is chilled, wet the spring roll wrappers as above and then fill with 1 TBS of the shrimp filling. Fry at 350ºF in small batches until golden brown. Serve with lettuce leaves and herbs like cilantro, thai basil and mint. They’re also served with cold rice noodle salad.

Shrimp Spring Rolls frying.

Shrimp Spring Rolls frying.

Both types of Spring Rolls are traditionally served with Nuoc Cham.

Nuoc Cham
¼ cup fresh lime juice
2 cloves of garlic mashed
1 thai red chili
3 TBS of Vietnamese Fish Sauce (Nuoc Mam)
½ cup water (I’ve also used coconut soda)
2 TBS of molasses or dark corn syrup

Mix all the ingredients together until the molasses dissolves. You can store this in a container in the fridge for up to 1 month.

And here are the finished spring rolls.

Spring Rolls with Nuoc Cham

Fried Shrimp Spring Rolls served in lettuce leaves with Nuoc Cham.

Fried Shrimp Spring Rolls served in lettuce leaves with Nuoc Cham.

Here is Rice Noodle Salad with bbq beef and fried shrimp spring rolls with Nuoc Cham Dressing. The rice noodle salad employs the prep once use twice method. The veggies, herbs and rice noodles were prepped for making the fresh Spring Rolls earlier in the day. The bbq beef is left over from the banh mi sandwiches that we had last night.

Chilled rice noodles are served with an assortment of chopped vegetables, lettuce, herbs, bbq beef, fried shrimp spring rolls  and garnished with dry roasted peanuts.

Chilled rice noodles are served with an assortment of chopped vegetables, lettuce, herbs, bbq beef, fried shrimp spring rolls
and garnished with dry roasted peanuts.