Planning ahead

Yesterday was a great day! I spent about 4 hours in the kitchen well invested. For a couple of weeks I’ve been trying to figure out where to buy rice paper, or how to substitute it in the spring rolls recipe. People told me to use puff pastry, wonton or gyoza wrappers. I had that on my mind when I went to the supermarket and found out that they don’t carry puff pastry… when I was looking for rolled oats I found rice flour. Awesome, now I could make my own rice paper if I only add INSTANT FAIL. The grain is too small and didn’t have the hydrophilic effect I was looking for. The texture of the dough was very similar to the masa of tortillas… impossible to roll or make thin wrappers. Oh well, what should I do with 1 1/2 cups of this dough? Instead of looking in the internet, I decided to make some sort of surimi-carrot-cabbage pie, not one of my most brilliant recipes, but the filling was ready.


  • 1 cup of surimi
  • 2 cups of cabbage
  • 1/2 cup of carrot
  • 1/2 cup cream cheese

This is what I did, using a mini cupcakes pan:

  1. Grate the surimi, cabbage and carrot
  2. Mix all the grated ingredients with cream cheese
  3. Let stand for 1 hour in the fridge
  4. Fill the mini cupcakes pan with the dough, as in a pie crust
  5. Fill the crust with the surimi mixture
  6. Bake on a preheated oven on 350° for 45 minutes

The result was ok, on the first batch I baked the crust for 15 minutes causing the final product to be too hard to be eaten. For the second batch I didn’t bake the crust first and the “pies” were fine. Not a fan, wouldn’t do them again.

Back again to the spring rolls, from those 3  wrappers, I only know how to make gyoza ones, only made them once and was total hell. The problem was the rolling, it isn’t as easy as it seems… at least not to me, and if I got the puff pastry I’d have to roll it anyway. So this time I used a little bit more boiling water in the flour mixture, the dough was much more elastic, then I proceeded to make very small beads (about the size of a manzanilla olive) and cover them in flour then rolled it, it was no problem. It took me like a fifth of the time that it took me last time.

I was going to make gyozas too, so I only used the traditional (modified of course) gyoza filling for them and the spring rolls. The fact that I don’t have a deep fryer thingy or the slightliest notion on how to deep fry properly only cause my spring rolls to have funky little black particles attached to them (loose filling), but the flavor was delicious and the texture was crunchy enough. Next time I’ll roll the dough a little larger though or use more dough for each wrapper.

I froze some of the spring rolls and gyozas. The gyozas is easy to defrost in the microwave but for the spring rolls I had to heat them in a pan… that restored the crunchiness.

I still want the scone!!!!


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