Sunday, June 20, 2010

California Summer Rolls



I bought some of these summer rolls made by a local sushi place. Even though they are very plain, they taste so refreshing to me. I love cucumbers and avocados so maybe that's why I like these. They are like the California sushi rolls without the rice and seaweed. I also really like the spring roll wrapper that they used. It's very soft and not like the ones I have used before. I finally bought this one brand recommended by some people and I think I found the right wrapper! It tastes exactly like the one the sushi place uses.

Anyway, on a hot summer day when I don't feel like eating anything too heavy, these are great. These are also great because there is hardly any cooking involved. Making the tamago (omelette) is pretty easy.

Makes about a dozen rolls

Ingredients
1 cucumber
1 avocado
1 small package of imitation crab/lobster sticks or cooked shrimp
Tamago (Japanese omelette)
Spring Roll wrapper (Three Ladies Brand)
Spring Roll sauce (see picture)

1. Prep and cook the Tamago. See recipe below.
2. Cut the cucumber and avocado into long slices or strips (about 2 inches long, 1/2inch wide). Cut the crab or lobster sticks in half lengthwise. If using cooked shrimp, cut the shrimp in half lenthwise as well.
3. Fill a large deep bowl with hot water and put in a single sheet of wrapper into the bowl. I work with just one wrapper at a time to make it easier. Once the wrapper is soft and pliable, take out the wrapper and put it on a plate. You can put the wrapper on top of a dish cloth too, to soak up some of the water.
4. Assemble on top of the wrapper with one seafood stick or 2 shrimp haves. Top it with 1-2 strips of cucumber, 1 strip of avocado, and 1 strip of the tamago. These ingredients should all be clumped together. Then roll the right and left sides of the wrapper in, and then finally rolling into a roll. I didn't take any step by step photos this time, so feel free to reference here on how to roll these.


Tamago Ingredient and Recipe:
3 eggs
1 tbsp sugar
1 tsp light soy sauce

1. Mix all ingredients well.
2. It's kind of tricky explaining the cooking part, so I recommend just following some videos on YouTube such as this one. I just used a regular round non-stick pan to make mine.
3. Cut the omelette into strips and set aside.

This is the lazy sauce I used for these rolls. This is also the same sauce I used (and mixed) for the rice rolls. I usually make a homemade sauce for other types of spring/summer rolls, but too lazy! Eventually, I'll make some more and different rolls, so maybe I'll post those and the sauce one of these days.

3 comments:

  1. That looks really good. Humm, don't think i have ever tried that kind of california rolls.

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  2. you can keep to fresh rolls fresh by wrapping them individually with clear plastic wrap.

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  3. Looks delicious! I hope you don't mind me using your recipe in one of my posts. I'll be sure to link back.

    Stay in touch!

    -Wendy

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