I suppose these are technically Fried Vietnamese Spring Rolls, though beyond using Vietnamese rice wraps and Vietnamese rice noodles, I sort of went with it Gascon style.
Get the filling started. Boil the water for the noodles.
- Local Grass-fed Mince
- Duck Fat
- Fish Sauce
- Grass-fed beef broth, what, like two cups?
Load up the pan with some duck fat and chuck in your mince.
Add verte-blanc-orange when things seem all browny.
After the mirepoix gets acquainted, add a splash of fish sauce, the beef broth and begin prep for the wrapping.
Pull out a galettes de riz sized bowl and fill it with warm water. By this time, your noodle water should be ready. Get the colander ready and then boil your noodles. Quick! take them out. They don’t need long.
With the noodles done and the filling done, you should be ready to roll.
Rice wrap has a quick bath in warm.
Then, put on a plate for beef-noodle innards with a roll to follow.
First beef filling.
Then, some noodles.
A snuggy roll. Snug it in nice and tight.
Then a tuck on both ends. Line them up on some parchment paper ready for frying. This time, in duck fat. Ah yeah!
This sort of food works much better when friends and family help out. I found it to be a lot of work all by myself. I imagined this dish coming about in a time when family members lived close and popped by for some tea. They see you cooking and start mumbling criticisms about how you’re doing it all wrong. You look around for something to distract the taunting, see rice wraps, tell them, “hey! why don’t you stuff it!” Then the afternoon unfolds in merriment and gossip with a lovely fried dumpling at the end.
We served with Yummy Sauce and Substance P goob. Yummy Sauce is something that involves most of MSG’s friends and neighbors, namely, fish sauce, anchovy and tomato pastey, that I picked up at the market from the Asian stall dude. Substance P goob is: soy sauce, Substance P and a dash of Yummy Sauce.
I was going to finish with a lovely shot of Gascon Spring Rolls on a perfectly photo fluffed plating with garnish. When I turned around to grab a roll for its plating, they were gone. All I have is this little buddy I sampled before frying the lot. Noodles hanging out, next to day old Einkorn bread, snuggled against fish sauce, P goob all over the place. It was fantastic!
Reblogged this on Brat Like Me and commented:
Mmmmm. Spring Rolls!