OK, so I made the spring rolls tonight. I'm not much into recipes, so I'll do my best to tell you what I did. I did pretty much as I said above, but had to make a few adjustments.
For the fish spring rolls, I cut some basa into fish stick-sized strips, and soaked them in some beaten eggs, before coating them in panko bread crumbs. Then I fried them until they were golden brown. I placed these onto a rehydrated spring roll sheet along with some rice I had steamed with lime and salt to get it sticky, cilantro, julienned scallions, and julienned, fried kale. I wasn't planning on using the kale, but my cabbage was flaccid and unusable [insert joke here]. Next time, I'll probably use both, as the salty, crunchy kale and the sweet, crunchy cabbage should work well together. Once everything was on there, I drizzled some sweet chili sauce on top and rolled it up. They ended up being great, and aside from adding cabbage next time, I wouldn't change a thing.
For the purple yam spring rolls, I boiled the yams until they were soft, then put them through the ricer. I also steamed some rice with coconut water and salt, which gave the rice a delicate coconut flavor and got it nice and sticky. To add a different texture, I julienned some tortillas and fried them up until they were crisp. Then I placed the yam, rice, some soft coconut from inside the young coconut shell, mango, and the tortilla sticks onto spring roll sheets and wrapped them up. The taste was good, but a bit disappointing. The delicate flavor of the rice was completely overwhelmed by the other flavors and the yam was very dry. I'm used to working with red yams, and they stay moist, but definitely not the purple ones. Next time, I'll add some coconut milk to the coconut water in the steaming rice to give it a stronger flavor, and do the same with the yams to get them moister. I might add a little sugar to the yams as well. I like the potential of the dish, and I'm anxious to try it again with the changes.
Since I only used a tiny bit of a tortilla, I decided to make some tortilla chips out of the remainder. I cut them into triangles and soaked them in key lime juice for two minutes before frying them to a golden , crispy brown. Then I added cumin, coriander, ginger, sea salt, and cane sugar to the top of them before serving them. Considering I just through that together on a whim, I was extremely pleased with how well they turned out. They were perfect.
So, to make Alys drool
, here is the photo. I wanted to do artistic, but I ran out of time, so I slapped this together. The fish spring rolls are on the left, the yam rolls are on the right, and the tortillas are in the middle.
