Wednesday, September 23, 2009

Raw Food Wednesday: Spring Rolls and Gyoza

Raw Food Wednesday 9/23

Spring Rolls


The idea for tonight's experiment in raw food has been kicking around for a couple of months in our notebook. It's fun to scroll back in time to find an offhand scribble in the margins that says "raw spring rolls = daikon" and then work backwards from that tiny clue.

There's some tweaks I want to make to the spring roll wrapper -- which used pureed daikon, flax seed, water, agave, garlic, ginger & salt -- so next time we'll have a better idea about a recipe. They were spread out in rounds on the dehydrator sheet and they took about 2 1/2 hours.

They were filled with thinly sliced cabbage (on the mandoline), red bell pepper, leeks, cilantro and tossed with a mix of olive oil, garlic, ginger, agave, nama shoyu and pepper which was dehydrated for 3 hours @ 105F, tossing a couple of times.

One of the ideas to make the next time would include a sweet and sour dipping sauce for the spring rolls (orange/agave or plum/agave/vinegar).

While thinking of a side-dish, I spied a lovely butternut squash that had a very round top section and thought they would make ideal gyoza wrappers if cut thinly on the mandoline, coated with olive oil and salt and then vacuum-seal them for 24 hours to compress further. This had the desired effect, and made them very flexible and easy to stuff and, more importantly, fold. It also made them very much like wonton wrappers, especially when chewing, with a good mouthfeel.

We used the filling for the spring rolls to fill these, but next time I'd like to come up with something a little different for contrast.

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