Previously on playdates and peanutbutter I posted all about my amazing guacamole. It really was delicious. And I hope that you and your family love it as much as I did. Otherwise that post could be quite embarrassing for me.
I also mentioned how much I like to experiment. And sometimes my family doesn't appreciate that. What my husband does appreciate is my willingness to copy restaurants. With our little guys not able to gorge themselves on all the fried wonder that can be sweet and sour chicken, we do not often go to Chinese buffets. Because I just can't let the boys only eat pudding for dinner. And have you been to a buffet recently? They are just plain gross! Anyways, as I was saying. Our boys also don't get to eat things like chicken nuggets or fish sticks because I am cheap.
So, the husband and I have a desire to give our kids the best possible food experience we can. We don't want them to miss out on anything related to an American child's diet. Thus, we have found recipes for making our very own batter to make our own chicken nuggets. And I also found a recipe for gluten free spring rolls. I love my kids so much, I even drove around for ninety minutes on Saturday trying to find gluten free soy sauce and original rice paper wrappers. And I found them! And oh the feast we had!
We had sweet and sour chicken, Vietnamese spring rolls and fried rice. The man recreated the Thai fried rice he has had at a local restaurant here in town. He makes fried rice as usual and then adds the pineapple, raisins and cashews. Again, absolutely incredible!
Here is the recipe for the frying batter and the GF spring rolls. You can use non gluten free products if you want, but our house tries to stay gluten-free. Because that's how we roll.
Frying batter for sweet and sour whatever can be found at: http://allrecipes.com/Recipe/Sweet-and-Sour-Chicken-I/Detail.aspx
The gluten-free spring rolls are as follows:
3 cloves garlic, minced
1/3 package coleslaw mix
2 cups bean sprouts
1 pkg rice paper wrappers
2 Tbsp oil, plus more for frying
STIR FRY SAUCE
2 Tbsp soy sauce
2 Tbsp fish sauce
1/4 tsp. sugar
Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic. Stir fry until fragrant, about 1 minute. Add coleslaw mix and sauce. Stir-fry 1-2 minutes, until veggies have softened. Remove from heat and add bean sprout. Tossing to mix in. Do a taste test for salt, adding 1 - 2 more Tbsp. of fish or soy sauce.
To assemble the rolls: Place one rice wrapper in a pan of water, letting absorb the water for about 10 seconds. Remove and place on clean working surface. Put one tbsp of veggie mix at the top of the wrapper. Fold over the top, pinching along the spring roll mixture so that it is tight around it. Fold over the left and right sides of the wrapper and continue rolling. Keeping the wrapping tight.
To Fry: Place some oil in a wok or a deep frying pan over medium-high heat. When bubbles arise, or when the oil begins to form snake-like lines across the bottom, the oil is hot enough. Using tongs, place spring rolls in the oil, allowing them to fry about 1 minute on each side. They are done when the wrappers have a slight brown tinge to them. Remove from the pan with tongs and place on a paper towel lined plate.
These instructions are from two different places. One is wanderingchopsticks.blogspot.com. And the other is thaifood.about.com. There were many other Asian dishes to try out as well.
I look forward to hearing from you about these!