So now that we are officially in the Month of Elul and Rosh Hashanah is only less than 30 days away – some of us are thinking; How and WHAT am I going to make for all those meals this coming Yom Tov Holiday Season?
Well have no fear my KS friends -I am on a mission to Post a NEW and DELICIOUS Recipe A Day that you can add to your YOM TOV RECIPE BOX!
So today it is an appetizer that takes minutes to prep and is light and perfect to start an afternoon meal – Salmon Avocado Pepper Spring Rolls.
Because they have to be pan fried right before plating , I usually make them for a Yom Tov Day Meal. If you have never worked with rice paper – it is fairly easy (think of them like pancakes – the first 2 always are throw a ways till you get it just right). You can purchase them now in almost every supermarket and kosher grocery store – check the Asian aisle where they have sushi products for sale.
Spring rolls are so versitaile and you can really stuff them with any thing, some of my favorites recipes include :
- Stir fry sesame chicken with carrots and avocado
- Alfafa sprouts with peppers, carrots, & avocado
- Skirt steak with caramelized onions
- Salmon with sauteed leeks and peas
- Assorted Grill Vegetable Roll (portabella, peppers, zucchinis)
For this recipe though I admit to using jarred roasted red peppers – I know – the CRIME of it All! – But I must say, until I found this brand Del Distino Whole Fire Roasted Red Peppers under the star K (Costco), I went through the messy task of making my own. The truth is I still do make from scratch, but when I am in a time crunch and have other things on my cooking agenda -these are really a fantastic substitute.
So my KS cooking buddies – even though I usually don’t cook until the day before the Holidays
It is never to early to plan our Menus and make Life a Little Easier!!
If you have any yom tov recipe that you would like to share or would like a recipe for email me Sarah@kosherstreet.com
SALMON AVOCADO PEPPER SPRING ROLLS
1 package Rice Paper
1 cup hot water
Toasted Sesame oil
2 4-6 oz Salmon Fillets, cubed
1 tsp. ginger
1 tsp. garlic powder
Kosher salt & Pepper to taste
2 ripe Avocados, diced
1 cup sliced roasted red pepper, cut into slivers
extra virgin olive oil
In a small frying pan, heat up 2 tbsp. sesame oil. Add salmon into the hot oil with all the spices and saute for about 6 minutes till salmon is cooked. Remove from pan and let cool.
Using a pastry brush, take one of the rice papers and start painting the hot water onto both sides. Make sure to full soak the rice paper until it has become pliable and translucent.
Add chunks of the cooled salmon, avocado and red pepper onto the end of the wet rice paper.
Fold in both sides to meet in the middle.
then take the end of the folded rice paper and fold into center
then roll from one end as you would when making stuff cabbage until you have formed a spring roll.
Repeat with rest of rice paper.
In a large skillet add about 2 tbsp sesame oil and 1 tbsp. olive oil and heat on high.
when oil is very hot , gently place your stuffed spring rolls into pan and fry the rolls on each side for about 2 minutes each side.
Remove and serve with dipping sauce.
For Dipping Sauce
1/4 cup sweet teriyaki
2 tbsp. honey dijon mustard
mix both together and serve on the side or as a drizzle over the spring rolls.
FYI: The Plates I used to serve these on are from this fantastic Plastic ware line - The KAYA Collection Wave Ware.
Enter our Pre-Rosh Hashanah -Make Yom Tov Easier Give Away for 3 full cases of the 1o inch plates, 7 inch plates & soup bowls!
Just go to our Kosherstreet facebook page and Like our page if you have not already and post on your wall I WANT TO MAKE YOM TOV EASIER with KOSHERSTREET & KAYA WARE!
Winner will be picked Thursday September 8th!