My love for Chinese, cantonese and Vietnamese spring rolls has led me to invent my own wild food version. I have researched this quite thoroughly all of the above mentioned countries versions of the spring rolland have decided to make two versions. The first version (pictured above) will be the deep fried version.
Unlike the nasty things one finds in most disgusting English Chinese restuarants dotted around our cities and villages this version is freshly Hot thanks to the addition of the small and fiery Thai style red chillies, lots of fresh coriander, fresh pestled garlic and grated fresh ginger.
Deep Fried Summer rolls with Marsh Samphire, Sea Lettuce, dried shrimp, Huss & red chili
Ingredients
marsh samphire
red chili, sliced thinly
grated fresh ginger
several cloves garlic, mashed with salt in pestle & mortar
plenty chopped coriander including stems & root
spring onion green and white
lots of chopped wild sea lettuce
diced pieces of Bull Huss
miso paste
shoyu or Tamari
chopped and soaked vermichelli
A little honey
Method
1. Pretty straight forward, prep and mix all together. Place on paper and roll. Cannot give quantities as for new book, but im sure you can work it out you clever people.
2. A dip can be made to dunk in your hot parcels. there are so many to choose from. However, these rolls are very fresh and light the red chilli comes through in bites and the coriander is excuisite. therefore i would recommend a simple mixture of
Dipping sauce
Shoyu Tamari
Dark sherry
Freshly grated ginger
finely diced red chilli
a little water
honey or sugar to taste
a shake or two of fish sauce (Nam pla)