Chinese Recipe Contest Winner
If you enjoy the fresh flavors and satisfying crunch of a Chinese spring roll, wait until you see the recipe contest winner from our “Chinese Week!”
Congratulations to Roxanne Chan for her innovative and delicious “Inside Out Chinese Spring Roll Salad.”
Roxanne says, “I have recently become interested in working with rice paper and in viewing different recipes noticed quite a few for spring (or sometimes referred to as summer) rolls. I love creating salads and so when I saw the Chinese weekly theme I decided to combine a variety of the fresh vegetables found inside the spring rolls and bring them out into the salad bowl. For the dressing I used a variety of ingredients found in the dipping sauces that accompany the spring rolls. My recipe turned out to be a light, fresh, colorful and tasty salad perfect to start off the spring season!”
This recipe calls for “Bean Thread” or “Mung Bean Noodles.” These light, transparent noodles can easily be found in the Asian foods section of most grocery stores. It was fun to work with a new ingredient!
The salad tastes just like the Chinese Spring Rolls I have enjoyed as appetizers in some of my favorite restaurants. The dish is packed with colorful vegetables and the dressing mimics the dipping sauce you might use with traditional spring rolls. I love the creativity in this recipe! Roxanne suggests adding a few ounces of small cooked salad shrimp or flaked crab meat to turn this side dish into a main dish salad.
2 oz Bean Thread, mung bean noodles
3 cups Shredded Napa Cabbage
1 cup Torn Watercress
1 Carrot, cut into matchstick thin strips
1/2 cup Seedless Cucumber, cut into matchstick thin strips
1/2 cup Red Bell Pepper, cut into matchstick thin strips
1 Green Onion, minced
1 cup Chopped Baby Corn
2 Tbsp Snipped Cilantro
2 Tbsp Snipped Mint
1 Tbsp Sesame Oil
2 Tbsp Sweet Chili Sauce
2 Tbsp Lime Juice
1 tsp Soy Sauce
1 tsp Minced Ginger Root
1 Large Clove Garlic, crushed
1/2 tsp Lime Zest
Garnish- Black Sesame Seeds
Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths. Place in a large bowl along with the rest of the salad ingredients. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat. Garnish with sesame seeds.
I would also like to congratulate our latest Reader’s Choice Winner, Sherri Williams! Her recipe for “Spicy Smoked Asian Riblets” earned the most votes during Chinese week.
Sherri says, “I’m a huge fan of grilled and smoked foods. The most important thing to remember when smoking meats is “low & slow…baste as you go”. I think that my recipe stood out to our readers because it’s all about the ribs, grilling and smokin’! Asian cuisine is so popular today. A fusion of Chinese ingredients and good ole’ American ribs smoked for hours are a marriage made in hog heaven. Cooking is my love and passion! The best way to share my passion is through entertaining, social media and internet. I’ve gotten so much exposure on Facebook, Twitter. A lot of my family and friends voted for my recipe because I linked my recipe on these social media sites or they have personally enjoyed some of my creations.”
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