Spring Rolls Recipe with Masago


Welcome to Hungry Gopher, Gopher is hungry
for fresh spring rolls. There’s something so satisfying about perfect
rolled up packages as a meal.  
These rice paper wraps are loaded with protein, healthy fat, and pack a wonderful crunch. So let’s get it started! First, we’ll prep our filling for the rolls,
but let’s take just a moment to get some water warming up for our rice papers. Let’s put about an inch of water in a fairly
large skillet and put it on the stove over very low heat. Whilst that is heating, let’s start by cutting
up our romaine lettuce into nice ribbons, about 1/4” wide or 3/4
cm Next we’ll prep 1 medium avocado. And let’s slice this up thin and set it
aside. Remember guys, avocado is a wonderfully healthy
fat, don’t be afraid of gobbling them up. And one of my favorites – time for some Green
onion. We’ll chop this up nice and fine. We’re going to combine it with our next
2 ingredients. This next ingredient might be new to you. It’s capelin roe aka masago,
you may have had this out having sushi.  
It has a mild sort of sweet ocean flavor that is far from fishy. It has a wonderful granular texture, it is
firm, not squishy. It lends tremendous color interest and an
additional healthy fat. To this, we’ll add our green onion and a
Tbsp of mayo. Bring this all together into a nice paste
and set it aside. The last thing we’ll need to fill our rolls
is a healthy dose of fresh basil. Now that our fillings are ready, let’s wrap
them up. We’ll need some rice papers to get the job
done. These come packaged as a dry good, sort of
like a pasta. You can find them
at almost any asian grocery store.  I’m using the 10 inch or 22cm size,
today, which is pretty standard. All we need to do is soften them up in some
warm water and they’ll be ready to roll. The water should be warm, but not too warm
that you cannot place your fingers into it. Welcome to Hungry Gopher, Gopher is hungry
for fresh spring rolls. There’s something so satisfying about perfect
rolled up packages as a meal.   These rice paper wraps are loaded with protein,
healthy fat, and pack a wonderful crunch. So let’s get it started!
First, we’ll prep our filling for the rolls, but let’s take just a moment to
get some water warming up for our rice papers. Let’s put about an inch of water in a fairly
large skillet and put it on the stove over very low heat.
Whilst that is heating, let’s start by cutting up our romaine lettuce
into nice ribbons, about 1/4” wide or 3/4 cm
Next we’ll prep 1 medium avocado. And let’s slice this up thin and set it aside.
Remember guys, avocado is a wonderfully healthy fat,
don’t be afraid of gobbling them up. And one of my favorites – time for some Green
onion. We’ll chop this up nice and fine. We’re going to combine it with our next
2 ingredients. This next ingredient might be new to you.
It’s capelin roe aka masago, you may have had this out having sushi.  
It has a mild sort of sweet ocean flavor that is far from fishy.
It has a wonderful granular texture, it is firm, not squishy.
It lends tremendous color interest and an additional healthy fat.
To this, we’ll add our green onion and a Tbsp of mayo.
Bring this all together into a nice paste and set it aside.
The last thing we’ll need to fill our rolls is a healthy dose of fresh basil.
Now that our fillings are ready, let’s wrap them up.
We’ll need some rice papers to get the job done.
These come packaged as a dry good, sort of like a pasta. You can find them
at almost any asian grocery store.  I’m using the 10 inch or 22cm size,
today, which is pretty standard. All we need to do is soften them up in some
warm water and they’ll be ready to roll. The water should be warm, but not too warm
that you cannot place your fingers into it.
Place a single paper into the skillet, submerging about ½ of it into the water.  
Then rotate it around in your fingers to wet the entire sheet.
When soaking rice papers make sure to not ‘overcook’ them.  
A little less done, or al dente, keeping them on the firm side
will make rolling them up a lot easier. Don’t worry, as they sit for a couple of
minutes they will soften,   and end up just right.
So let’s start making our rolls. Place the paper on a flat surface.
Start by placing a pile of lettuce at the side closest to you,
and then place a couple of basil leaves on top of that.
Then, layout a line of avocados next to that. And, add a line of sauce next to that.
Finally, we’ll roll it up. Using both hands fold the nearest edge to
you up over the lettuce. Fold in both sides, and then continue rolling
it away from you sort of like rolling up a sleeping bag. Make sure it’s snug, so
you end up with a nice firm wrap. And, let’s roll another one.
There’s something very satisfying about having all of
these complex components in one bite. If you’re interested in another roll-up
dish check out my ‘Gimbap’ video at hungrygopher.com
Gimbap is Korean Rice rolls filled with goodies. Gimbap is a popular ‘on-the-go’ dish in
Korea. It makes a great light meal or snack. It is a popular street vendor food as well
as a go-to dish for picnicking. Now we have the rolls ready. Let’s make
a dipping sauce. Add 1 Tbsp of fish sauce, jam or honey. I
am using some fig jam here today. It adds extra flavors and it also thicken
the sauce. And some fresh lemon juice. Bring this all
together. Yum – Let’s see how we did!
Mhmm, creamy from avocado and a texture contrast is great between the roe and romaine.
some salt and twang from the fish sauce. It’s delicious and so fresh.
Try this recipe and let me know how it goes, For more videos like this, subscribe to my
channel and sign up for my newsletter, right here
Remember Guys, Eat Real, Be Real Thanks for watching…. I’ll see
you next time!

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