Meter: Easy
Yield: 5 Spring Rolls
Time: 40 Minutes
Allergens: Sesame

Vegetable Marinade
Yield: 1/3 Cup
Time: 10 minutes

Mise en Place

• Chef Knife
• Cutting Board
• Shallow Bowl
• Spoon
• Measuring Spoons
• Measuring Cups
• Zester/ Micro Plane

Ingredients

• 1 ½  TBL - Togarashi – Here’s the Deal Spice Co.
• 3 TBL Soy Sauce
• 1/3 cup Sesame Oil
• 1 TBL Mirin (Sweet Rice Wine)
• ½ tsp Sriracha
• 1 Lime (Zest)
• ½ Lime (Juice)
• 1 TBL Mint (~ 2 Leaves)
• 1 tsp Cilantro leaves (~ 5 sprigs)
• 1 piece Jalapeño (1” x 1”)

​Directions

1. In a Shallow Bowl, Measure Out Liquid ingredients: 3 Tablespoons Soy Sauce, 1/3 cup Sesame oil, 1 Tablespoon Mirin, ½ tsp Siracha.
2. Zest 1 whole lime into the bowl, Cut and juice half of the Lime. Add Lime Juice to Bowl. Wedge the other Half for garnish.
3. Add in 1 ½ Tablespoon Togarashi – Here’s the Deal Spice Co.
4. On the cutting Board, Pick 2 large Mint Leaves, Lay them on top of each other and thinly slice into Threads (Chiffonade) Place into the bowl with other ingredients
5. Remove the Cilantro Leaves from the Stems, lay out on cutting board and Chiffonade, add to the bowl of other ingredients.
6. Wipe off Cutting Board with a damp paper towel.
7. Slice Jalapeno in half (the long way) Use Spoon to remove the seeds. Cut Jalapeno into a 1” x 1” Piece.
8. Cut Jalapeno into Brunoise  (1/16” x 1/16” x 1/16”) Very Small Dice. Add to bowl of ingredients.
9. Stir to combine. Allow to sit for 10 Minutes before Use.

Directions – Shiitake Mushroom Roast

1. Pre Heat Oven 350F 
2. Remove Stems from Shiitake mushrooms, discard. 
3. Place Shiitake Caps on a cookie tray, Drizzle with Sesame oil and a Splash of Soy Sauce.
4. Bake in 350F Oven for 10-15 Minutes. Remove and Cool.
5. Once Cool, Slice into Thin Strips and reserve in a separate small bowl

Directions – Vegetables 

Julienne - Cutting an Item into thin uniformed strips – Match Stick in size – ¼“ wide x ¼” thick x 2 ½ “ long

Vegetable Deveining – to remove tough fibers from end of sugar snap down the vein of the inside curve of the vegetable.  Simply, snap the tip then pull downward towards inner curve to remove tough fiber.

1. On a clean Prep area, have your Vegetables that you are preparing near your station.
2. When Prepping the Vegetables, Cut each one into similar sized pieces- we recommend “Julienne Cut” (Definition above)
3. Designate 1 bowl per Vegetable – finished product
4. Remove Butter Lettuce from package, rinse in cold water, tear out the rib or remove it using a sharp knife and place the leaves in its own small bowl.
5. Red and Yellow Bell Peppers, Cut in Half, remove the seeds, cut into smaller sized pieces, and cut into Julienne – Keep Separate and place each pepper into its own Bowl.
6. Cut a 2 inch by 2 inch piece of Red Cabbage, Place flat side down and Slice into Julienne, place into its own bowl.
7. Remove Sugar snaps from water bowl, Use the “Vegetable Deveining” method to remove the Tough-Fibrous piece from the inside of the pod. 
8. Slice Sugar Snap on a Bias, Julienne. Place into its own bowl.
9. Peel your Carrot, cut down into smaller more manageable pieces, Carefully slice into thin strips.  – you may use a Mandoline slicer for this preparation – Please use caution when using this appliance
10. Place carrots into its own bowl.
11. Cucumbers, Cut into 2 ½” Pieces, slice in half, remove the seeds with a spoon.  Thinly Slice strips (Julienne). Place into its own bowl 
12. Clean off Cutting board, organize your station.
13. Fill a 12 inch diameter bowl with cold water
14. Place 1 Rice Paper Wrapper in the water to soften (about 3 minutes)
15. In your Medium Size bowl, place a small handful of each Julienned Vegetable inside.  
16. With a Large Spoon, stir your Marinade – Spoon just enough Marinade on top of your Vegetables to lightly coat them.  (too much marinade will over-hydrate the wrapper and cause it to tear)
17. Toss to evenly coat the vegetables – It should look like a vibrant rainbow of color.
18. Check the Spring Roll Wrapper it should be fully hydrated with out any tears or hard areas.
19. Gently remove the Wrapper with 2 hands, grabbing just the edge of it, and hold over bowl of water to allow excess of water to drip back into the bowl. 
20. Once removed from water, add in a new Spring Roll Wrapper, to hydrate while you prepare the Spring Roll. 
21. You do not want to have a wet station while rolling these up.  
22. Gently Place Rice paper on your cutting board, straighten out to have it flat and circular. If wrapper is extremely wet, allow it to dry on the cutting board until the excess water has evaporated
23. In the middle of the rice paper, Place Butter Lettuce down first, Green side down. This will act as a barrier between the tossed vegetables and the rice paper. It also holds all the Vegetables together.
24. Toss your Marinated Vegetables again.  Place a small handful of vegetables on top of the butter lettuce.  Just enough to cover the butter lettuce.  

Vegetable Spring Roll
Yield: 8-10 Spring Roll
Time: 30 Minutes

Mise en Place

• Oven pre heated to 350F
• Cookie Sheet
• Chef Knife
• Cutting Board
• Scrap Bowl
• Individual bowls (8ea)
• Medium Size Bowl, to toss Vegetables and Marinade together
• Large Bowl Filled with cold water (12 inches in diameter) – to rehydrate Rice paper Wrapper

Ingredients

• 1 Packet Rice Paper (Spring Roll Wraps)
• 8 each Shiitake mushrooms – Remove stems
• 8 leaves Butter Lettuce – Rinsed, Rib Removed
• ½ each Red Bell Pepper – Julienne
• ½ each Yellow Bell Pepper – Julienne
• ½ cup Red Cabbage – Julienne
• 15 each Sugar Snap Peas – Julienne
• 1 Carrot – Peeled – Julienne
• ¼ Cucumber – Removed seeds, Peel if preferred – Julienne

The Fold-Roll-Up

• Grab the edge of the rice paper closest to you, stretch and fold over the Vegetables and butter lettuce. Tuck under the butter lettuce if possible.
• Fold in your Left and Right Side of the Rice paper, Stretch it and make it tight around the vegetables.
  
• Roll it up.
  
• Place Fold side up to air dry
  
• Continue the process, making more Spring rolls with the marinated vegetables.
  
• Once Semi Dry, Use a Sharp Knife to Cut in half, Place on a serving platter. Enjoy

Pairs best with Here’s the Deal Spice Co. – Wing Blend - Spicy Peanut Sauce!!


Tips and Tricks

• Having a Scrap bowl near your station is an easy way to place small amounts of garbage in, while prepping.  This keeps you on your cutting board prepping for a longer period of time.
• Sugar Snap Peas – wash and reserve Sugar Snaps in a bowl filled with cold water in the refrigerator. This will allow the Peas to stay Crisp, Crunchy and Hydrated.  When cooking with Sugar Snaps, use the “Vegetable Deveining” Method to remove the inside Tough, Fibrous piece from the Sugar Snap Pea Pod. (see Glossary)
• Keep your Vegetables in separate bowls:
  • If there is a dietary restriction when building spring rolls – it’s easy to omit
  • This allows you to only use what you need at that time, keeping them crisp and crunchy.
  • Only toss enough vegetable and marinade together for the amount of spring rolls needed.

Directions

1. Measure out all ingredients and add them to the blender. EXCEPT the Sesame Oil.
2. Blend on High until combined and smooth. (1 minute)
3. While Blender is running drizzle in 1 TBL Sesame oil.
4. Blend until incorporated (30 Seconds)
5. Use Rubber Spatula to transfer to a dipping bowl.
6. Eat and Enjoy

​Pairs Best with our Togarashi Rice Paper Spring Rolls!!!

Meter: Easy
Yield: 1 Cup
Time: 7-10 Minutes
​Allergen: Sesame

Mise en place

• Blender
• Cutting Board
• Chef Knife
• Measuring Spoons
• Measuring Cups
• Rubber Spatula

Ingredients

• ½ cup Smooth Peanut Butter
• ¼ cup Soy Sauce
• 1 TBL Rice Vinegar
• ½ TBL Garlic Clove, Rough Chop
• ¼ cup Water
• 1 TBL Pickled Ginger Juice
• ¼ TBL Sriracha
• 2 TBL – Wing Blend - Here’s the Deal Spice Co.
• 1TBL Sesame Oil