Time for another post about all the amazing meals Evan has been making for me! Hooray, lucky you guys!
I realize I have been talking a lot about this lately and I hope that’s not annoying. I don’t want to become one of those girlfriends who raves on about how OMGAMAZING her boyfriend is all the time. Not that I don’t understand wanting to. I almost wrote a blog post about how amazing Evan is the other day and then I stopped myself because I realized probably no one cares except for me. I mean, let me know if you do want to hear about that because I’ll gladly go on about it…
However, some things are just too good to go undocumented, and for me the things that I can’t seem to shut up about are food related. Mainly because they are foods that I would never think to make for myself! For example, Tuesday night I got home late from volleyball and made myself a peanut butter and jam sandwich for dinner. Very gourmet, I know. Let me know if you want the recipe.
The night before Evan made me red curry chicken and lentils with tumeric. Homemade, from scratch. And also potatoes with toasted mustard seeds.
Those are bamboo shoots by the way, not noodles. I think it was the best curry I have ever had, even from a restaurant. I will have to post the recipe another time because I have never actually seen him follow a recipe (he just wings it, what is up with that?!) and I have no idea what he did to make that. All I know is it involved coconut milk and a lot of different spices and I couldn’t keep up. I just chopped vegetables. I am usually good for that.
Last week I arrived at Evan’s pad after work and he had decided he was going to make authentic Vietnamese rice rolls. I was SO EXCITED about this I started hopping around their kitchen and clapping. Could not stop myself. And I was involved in that whole process so I can confidently talk about it.
First you cut up your veggies into thin strips.
Their kitchen has been looking like a produce stand ever since they got the juicer. I like it. Anyway, we used carrots, cucumbers, and also bean sprouts.
And mint leaves!
Evan had bought very thin strips of pork and beef, so he cooked that up in separate pans with some oyster sauce.
The meat was amazing, the beef especially. It really made the wraps I think.
While Evan handled the meat, I was on rice noodle duty.
I’m not going to tell you how to cook noodles, hopefully that is a skill you have been able to master by now. But I will tell you about the rice paper for the wraps because it is a little more tricky. The rice paper looked like this:
I don’t have a picture of the actual kind we used but it’s basically all the same, whatever brand you go with. In the package they are literally like tough, thin paper, so to be able to roll them into wraps you have to soften them up. To do this just stick them one at a time in a bowl of hot water for about 30 seconds. They will become soft and pliable.
And see-through. And sticky! They will stick to everything, especially themselves, and if you try to roll them on any kind of hard surface they will stick to that. We just used a clean tea towel to minimize all the sticking.
It worked out well. We spread the wrap out, added the meat, veggies, rice noodles, mint, and sesame seeds that Evan toasted (he just used a pan for that), and then we rolled those puppies up.
I love how you can just throw anything into the juicer and it will turn it into delicious juice. I want to get one, but then I’d have to clean it so I’d probably never use it. I’m actually surprised these guys have been using theirs for as long as they have. I totally expected that to be a fad but it’s been over a month and they use it daily.
Anyway, Evan knows about my intense love affair with all things saucy, so he had an ample selection for me to dip my rice rolls into.
The soya sauce and the sweet chili sauce were my fave dippers.
It was a really, really great dinner. We had so many rolls.
I loved it.
The wraps were pretty easy to make, just a bit on the time-consuming side. If you cut up your veggies in advance that would save a lot of time though. Highly recommend!