Thursday, April 8, 2010

Is it a Spring Roll or a Salad?

I think the intense heat of this year's summer has been affecting my mood. I feel so lethargic which is so not me--not energetic at all. If I had a choice I would be eating salad for every single meal of the day. But alas, that is not possible at the moment so every chance I get, I have salad and fruits. Papaya in the morning with my toast and coffee. Ripe yellow mangoes with my lunch and a banana with yogurt for my afternoon snack. But sometimes, when I'm not lethargic I make a simple salad from raw papaya and carrots. All the good stuff. Then I wrap it in a crepe flecked with parsley to make it pretty with some grilled chicken and salad greens thrown in for good measure.


1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
parsley, roughly chopped

Mix all ingredients, except the parsley in a bowl and whisk until smooth and lump-free. Pass through a sieve. Add chopped parsley and whisk again. Preheat a teflon pan, brush it with a little oil and drop 1/4 cup of the mixture. Swirl the pan to evenly distribute the batter. After about a minute, the crepe will start to pull away from the sides of the pan. Move the pan to make sure crepe is cooked and not stuck to the bottom. Slide on to a plate. Repeat until batter is finished. Crepes can be stored in the refrigerator. Cut wax paper and put between crepes, cover with cling wrap.

I found an excellent recipe for fresh spring rolls and sauce from The Filipino- American Kitchen by Jennifer M. Aranas which I incorporated into this salad:


2 tablespoons mirin

2 tablespoons vinegar (apple cider)

2 teaspoons soysauce

Mix all ingredients together to combine. Set aside.


1 teaspoon Olive Oil

1 clove Garlic, minced

1 teaspoon Ginger, peeled and minced

1 teaspoon Red Pepper Flakes

1/2 cup Tamarind Juice

1/2 cup Hoisin Sauce

Heat oil and saute garlic, ginger and red pepper flakes, being careful not to burn the garlic. Remove from heat, add tamarind juice and hoisin sauce. Stir and cool.

Transfer to a sauce dispenser and set aside. This glaze can keep for a week inside the refrigerator.


I peeled and sliced raw papaya and carrots into even sized matchstick pieces. Tossed it in some of the dressing.

Lay one crepe, put salad greens on the bottom, layer the papaya and carrots. Top with grilled chicken. Roll crepe carefully and drizzle with the hoisin-tamarind glaze.


Olive said...

I feel the same way..this year's summer is really unbearably hot...don't forget to drink plenty of water :)

..Can I have some of your spring roll/ salad? It looks delicious, love the teriyaki dressing and the glaze too :)

Ozoz said...

I like the idea......of the spring roll salad. Then its both and not one or the other! yum

Patricia said...

Hi it's Trish from Sugarlace. Caroline told me that you wanted to join our little Kulinarya group - are you able to send me an email at info[at] so I can send you a Yahoogroup invite? Thanks!

Ross4Teflon said...

Hi - Thanks for recommending using a Teflon pan while making your crepes. I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.

If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Ross

Joy said...

I just made something similar this past week with my mom. I bugged my mom to make some. I have yet to make it with the fresh crepes. I generally buy them from the store.