Topic: On a Chinese roll

[loveitspicy]

On a Chinese roll at the mo

One of my old favourites, Chicken Ginger and Spring Onion  - Made from Khoan Vong

[Gav Iscon]

Looks nice. He does some nice stuff. Tried his Black Pepper sauce (chicken instead of beef) the other night. Very nice

[Onions]

That looks the real thing. I'm guilty meself of ocassionally buying a beef in black bean, and a beef with mushrooms, and combining the two... now if I could do that at home

[Secret Santa]

I made Vong's spring rolls the other day and very nice they were too. I wanted to make the jumbo sized ones but only had the 200mm wrappers so had to make do with more, smaller ones.

Anyway, I was a bit dubious about adding the five spice as I couldn't imagine that the ones I was trying to emulate, which are just the basic takeway type, would have it in. But I decided to do it to spec for the first attempt and I'm glad I did. The result is an almost perfect takeaway copy for me. Well it was after I used prawns and char siu instead of chicken and mushroom as in his video. And the five spice is very subtle but necessary I think.

Word of warning though, don't be tempted to add water as he does. We don't have the powerful burner like he does and it's unnecessary. Bit miffed about dumping all that lovely excess sauce that is left at the end but next time I'll collect it and dump it into a stir fry or something.

Oh, and I doubled up on the wrappers as a test and I preferred it that way as the inside of the roll has a thin, slightly doughy texture to it just like the takeaway ones I get. I can't wait to try a jumbo sized one. They freeze pretty well too. Possibly a tad soggier in the filling but not too bad.

All in all I'm quite pleased with Vong's efforts and all free too.

Oh yes, and I used the last of my CH samosa filling to make samosa rolls. Very nice they were as well. Not far off the restaurant ones but apart from the chilli I think I'll up the overall spicing a bit next time as an experiment as I think that may be what's lacking for me (they freeze very well).

[Naga]

I don't know how I missed this, but I did. Spot on doesn't do it justice, Rich! I've just finished a decent plateful of sweet and sour pork and my teeth are now watering at your photo. It looks bloody delicious!