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Video: Get creative in the kitchen with spring rolls

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    >> we're back now at 8:44 with how to cook everything today. on the menu this morning, spring rolls .

    >> the cooking technique differs from one country to the next but mark said they can be easy to make. we'll put him to test on that.

    >> good morning to you.

    >> i read the directions. this seemed difficult to me.

    >> well, if we had the time to make 10, you would be experts but even making one you're going to do it.

    >> okay.

    >> let me just show you this over here. they don't need cooking. they just need to be soaked. so you pour them --

    >> that's hot water .

    >> actually boiling water over them. you cover them. you let them sit for about 10 minutes . you drain them and then you have that.

    >> we're using those on the interior.

    >> everything here is an option for the interior and what the wrap we're starting with is rice paper which is beautiful, thin little cakes of rice.

    >> mine is broken already.

    >> okay.

    >> so dip in here. this is hot water for like five seconds.

    >> okay.

    >> and then rescue it. let it drain a bit.

    >> that's good savannah.

    >> thank you.

    >> and get it on the -- that's good.

    >> and put it on the towel.

    >> okay.

    >> just lift this little edge so that we'll make sure that it comes up later.

    >> okay. got it.

    >> and now, as with everything you're going to wrap you don't overstuff and you don't under stuff, are there any rules? anything you don't want to put into a spring roll ?

    >> bean dip.

    >> matt we have meet for you. you can use meat. it's nice if you put the attractive stuff toward the outside.

    >> you said don't overstuff, don't under stuff.

    >> what's right?

    >> what's just right is sort of a little bit of everything. you want herbs, you want some vegetables, the man goes look very pretty actually.

    >> are we putting this on top of one another?

    >> keep it all to the bottom third.

    >> i'm sorry.

    >> that's all right. i just need explicit direction.

    >> so something like this.

    >> okay.

    >> asparagus is very nice too.

    >> now, these can be complicated to eat, right?

    >> no, they'll be very simple to eat.

    >> i got here early because i hadn't made these in awhile. i learned how to make these in vietnam actually where these grandmothers sat around laughing at me because i was so bad at it but the fact is with a little practice --

    >> all right.

    >> they're pretty easy.

    >> now with the noodles -- i didn't show you this but you want to cut them with the scissors so they're not too long. you can use way more than that.

    >> you said don't overstuff.

    >> i know but the thing is what you'll see is really more.

    >> it's easy to cut that, right?

    >> no, you're fine. i would cut it more.

    >> all right. let's get the folding going.

    >> what keeps it from breaking as we fold?

    >> it will tear a little bit. but the next level will. start as you would a burrito and tuck that under.

    >> it's very thin. i'm afraid it's going to break. so you just roll.

    >> roll.

    >> you make it tight.

    >> as tight as you can make it. that looks great.

    >> look.

    >> tuck in the little ends so that people think you're a professional.

    >> great.

    >> do you have a dipping sauce or something?

    >> we have three dipping sauces. they're located way over there. that's a vodipping sauce with garlic and chilly and lime. that's mixed with mayonnaise and that's soy ginger garlic scallion. we need our dipping sauce .

    >> i feel very accomplished.

    >> really when i got here this morning, i wasn't doing anything that well.

    >> good.

    >> but it progresses from really bad looking to better looking .

    >> and the lettuce wraps but they're hard to eat.

    >> and what you spray with the water and do the same thing is much, much easier and looks beautiful.

    >> do you want to do the tease?

    >> no.

TODAY recipes
updated 6/25/2013 9:26:13 AM ET 2013-06-25T13:26:13

Recipe: Nori rolls of raw tuna, asparagus and arugula with ginger-scallion dipping sauce

Ingredients
  • About 1 cup rice vermicelli
  • 8 oz tuna, cut into 1/4-inch slices
  • 4 sheets of nori, 8 to 10 inches in diameter
  • 4 asparagus, blanched and cut into thin strips
  • 1 cup bean sprouts
  • 1 cup arugula
  • 1/2 cup soy sauce
  • 1 tablespoon sugar
  • 2 large cloves garlic, minced
  • 1 tablespoon minced or grated fresh ginger
  • 1/4 cup minced scallion
Preparation

1. Soak the rice noodles in fairly hot water (about 120 degrees, just too hot to touch) for 10 to 20 minutes, or until soft. Drain thoroughly.

2. Have all the ingredients in one place. Spritz the nori sheets all over with a little water. 

4. In the middle of the nori, lay 2 or 3 slices tuna and about a quarter each of the asparagus, bean sprouts, arugula and noodles. Do not overfill.

5. Working quickly, roll up the nori, keeping it fairly tight. Now roll the nori roll in a sheet of plastic wrap or a sushi roller, again making it tight.

6. Make the dipping sauce; combine soy sauce, sugar, garlic, ginger and scallion. Serve or store, refrigerated, for up to a day.

7. To serve: Use a sharp knife to trim the ends of each roll. Serve whole or cut into one-inch sections. Serve with the dipping sauce.

Serving Size

Makes 4 servings

Recipe: Lettuce wraps with marinated flank steak and kimchi with sriracha dipping sauce

Ingredients
  • 4 tablespoons freshly squeezed lime juice
  • 2 tablespoons soy sauce or fish sauce (nuoc mam or nam pla, available at Asian markets)
  • 1 teaspoon minced garlic
  • 1 teaspoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • 1 flank steak, 2 to 2 1/2 pounds
  • 1 head Bibb lettuce
  • 1 cup mayonnaise
  • 2 tablespoons sriracha or other chili sauce
  • 2 cups fresh kimchi
Preparation

1. Combine lime juice, soy sauce, garlic, ginger, sugar, salt and pepper in a shallow bowl or platter and marinate the steak for at least 30 minutes (if the marinating time is longer than an hour, refrigerate). Near the end of the marinating time, start a charcoal or wood fire or preheat a gas grill or broiler; make it very hot.

2. Remove the meat from the marinade and dry well with paper towels. Grill or broil the steak about 4 inches from the heat source for 3 to 4 minutes per side, or until nicely browned. Move the meat to a cooler part of the grill (or lower the broiling rack) and cook for another 2 minutes per side. Check for doneness by touch, with a thin-bladed knife, or, preferably, with an instant-read thermometer (125 degrees is about right for rare to medium-rare).

3. Let rest for 5 minutes before cutting into thin slices, across the grain, using a sharp carving knife. Let cool.

4. Separate lettuce leaves and arrange on a platter. Combine mayonnaise and sriracha and place in serving bowl.

5. Serve sliced steak, lettuce leaves, kimchi and sriracha dipping sauce on a platter and let guests assemble their own rolls. 

Recipe: Rice paper rolls of shrimp and herbs with nuoc cham dipping sauce

Ingredients
  • About 1 cup rice vermicelli
  • 8 to 12 medium to large shrimp
  • 4 sheets of rice paper, 8 to 10 inches in diameter
  • 1 cup peeled and grated, shredded, or julienned carrots
  • 2 scallions, white part with a little of the green, trimmed and cut into slivers the long way
  • 1 mango, peeled and cut into thin strips
  • 1 small cucumber, peeled and cut into thin strips or shredded
  • 20 or more mint leaves, left whole
  • About 8 sprigs cilantro, left whole
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons nam pla (Thai fish sauce)
  • 1 teaspoon minced garlic
  • 1/4 teaspoon minced hot fresh chile (like Thai or jalapeño), cayenne, or hot red pepper flakes, or to taste
  • 2 teaspoons sugar
Preparation

1. Soak the rice noodles in fairly hot water (about 120 degrees, just too hot to touch) for 10 to 20 minutes, or until soft. Drain thoroughly.

2. Meanwhile, prepare the other ingredients. Steam or simmer the shrimp over or in boiling water for 3 minutes or until pink. Run them under cold water for a few seconds to stop the cooking, then peel and cut into two slices each.

3. Have all the ingredients in one place; you'll also need a bowl of hot water (110 to 120 degrees) and a clean kitchen towel. Put a sheet of rice paper into the water for about 10 seconds, just until soft (don't let it become too soft; it will continue to soften as you work). Lay it on the towel.

4. In the middle of the rice paper, lay 2 or 3 shrimp and about a quarter each of the carrots, noodles, mango, scallion, and cucumber. Do not overfill. Top with mint and cilantro; don't skimp on the herbs.

5. Working quickly, roll up the rice paper, keeping it fairly tight. Now roll the rice paper roll in a sheet of plastic wrap, again making it tight. Fold over the last bit of plastic wrap in the opposite direction, forming a tab that will make it easy to unwrap. Twist ends and serve or store, refrigerated, for up to a day.

6. Make the dipping sauce. Combine lime juice, fish sauce, garlic, chili and sugar and stir. Serve or store, refrigerated, for up to a day.

7. To serve: Use a sharp knife to trim the ends of each roll. Serve whole or cut into one-inch sections. Serve with the dipping sauce.

Serving Size

Makes 4 servings

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