In The Kitchen With Ken: Spring Rolls
Instructions
Add the rice noodles to a pot of boiling water and cook until soft. Drain and set aside to cool. In the meantime, thinly slice strawberries into 4 pieces each, and crush the macadamia nuts by chopping with a knife or running through a food processor. Dip half of the rice paper in a bowl of warm water and rotate through the water until it becomes soft. Place the softened rice paper on a flat surface and work quickly, as it will stick. Place cooked rice noodles on the bottom third of the rice paper. Top the noodles with bean sprouts and feta cheese. Above the noodles, near the center of the rice paper, place 4 strawberry slices. Top with a few pieces of spinach, dried cranberries and crushed macadamia nuts. Begin making the roll: Slowly peel the rice paper up roll away from you. Fold in the sides as you go. Cover with a wet cloth to keep the spring rolls moist before serving.
Blackened Sea Bass Spring Rolls
Chop up the Portobello mushroom, red bell pepper and garlic cloves. Place in a skillet with a little olive oil and saute until soft, then set aside to cool. Add the rice noodles to a pot of boiling water and cook until soft. While the noodles are cooking, coat the black sea bass fillets with Tony Chachere's Seasoning. Heat a cast iron skillet over high heat, then add a small amount of oil. Place a sea bass fillet into the center of the pan, top side down, and cook for 2-3 minutes. Flip, and cook for another 2-3 minutes. Coat with a little lemon juice and let cool. Chop up the cucumber and thinly slice the carrots with a vegetable peeler. Now that all of the ingredients are prepared, begin building the spring roll.
Dip half of the rice paper in a bowl of warm water and rotate it through the water until it becomes soft. Place the softened rice paper on a flat surface and work quickly, as it will stick. Add cucumber slices to the bottom third of the rice paper. Top with carrots and bean sprouts. Above the cucumber and carrot, in the center of the rice paper, place chunks of the sea bass. Top with spinach, rice noodles, sun-dried tomatoes and bell pepper mixture. Begin making the roll: Slowly peel the rice paper up roll away from you. Fold in the sides as you go. Cover with a wet cloth to keep the spring rolls moist before serving.
