I haven't put the recipes up on here, they're quite simple so I'll just write them out here
Oh, and I don't really use measurements for things, so I'll try and be as precise as possible!
Spring rolls:
Carrots (2-3 depending on size), grated
Courgette, grated
Springs onions sliced finely
2-3 garlic cloves minced
1 frozen ginger cube - not sure about quantities of other kinds, maybe 1tsp easy ginger?
A tin/bag of bean sprouts
2tsp chinese five spice
Salt and pepper to taste
3 sheets of filo pastry, cut into three long strips
An egg, beaten
Chuck all veg/flavourings except beansprouts into a frying pan with the stir fry frylight if you have it, or just normal, and heat through. Add beansprouts, make sure everything is tender and flavoured well and then turn off the heat. Put about a tablespoon full or so of the veg mix on the top end of one of the filo pastry strips, fold each side about a cm over onto the veg mix and then roll the spring roll. (Sorry, really complicated trying to explain that bit!!) Seal the end with a bit of egg, stick down and brush the spring roll with egg. Repeat until you've used all your mix/pastry and frylight and back for 10 mins, turn and bake for another 10 mins or until they're brown.
Sushi:
Sushi rice
Sushi rolling mat
Japanese rice vinegar - about 1.5tbsp
1tsp sweetener
1tsp salt
Nori - dried seaweed
Smoked salmon
Cucumber
(You can experiment with different fillings like tuna, chives, avocado, crab, peppers etc)
Cook the sushi rice according to the pack instructions. Make sushi-zu by heating the vinegar, sweetener and salt in a pan. When the rice is cooked, leave to cool for 10 mins, pour on the sushi zu and fan/hold hairdryer on cool setting to cool it with the sushi zu as quick as possible to make it shiny and nice. Only use a fork etc to mix it, or it will all stick together.
To roll it, get a bit of water in a little bowl with some of the vinegar. Lay out the rolling mat with a piece of nori on it, shiny side down. Spread rice over the seaweed using your fingers and dipping in the bowl to get the bits off of your fingers. Leave a gap of about 4 cm from the top of the nori for space for rolling. Place your fillings horizontally across the rice near the bottom of the sheet. Using the rolling mat, roll the sheet upwards (the gap of no rice should be at the top, you're rolling towards that) until it's sealed! Try to keep an equal pressure all along the roll so it's not all pushed to one side etc. If the nori isn't sticking properly, use a tiny bit of the water/vingegar mix to stick it.
Ok, so they were pretty dire instructions haha!! You'll get the hang of it with trial and error though, and if you need any help, especially with the sushi, google it as there are loads of good sites to look at
x
