It is customary to eat certain foods that are symbolic of all the things we want in the new year, health, prosperity, sweetness in our lives, etc. (http://www.kashrut.com/articles/simanim/). These are called simanim in Hebrew. I put them together in an exciting new way with my Simanim Summer Roll (recipe below). For more of my holiday menu, check out Joy of Kosher online.
For super easy video instructions on how to roll a summer roll, check out Lillie's video on youtube:
To save time use bagged, shredded cabbage and carrots, and any prepared
fish you have on hand (even jarred gluten free gefilte fish cut into strips works well---but this is usually not an egg free option).
Simanim Summer Rolls
6-ounces skinless salmon fillets
1 Tablespoon sesame seeds
6- rice paper wrappers (8-9-inch diameter)
1 ½ cups shredded cabbage (white or red)
¾ cup julienned carrots
1 Granny Smith apple, peeled and julienned
¼ cup pomegranate seeds, white pith removed
Pomegranate dipping sauce:
¼ cup pomegranate juice
3 Tablespoons gluten free soy sauce
3 Tablespoons honey
1 teaspoon sesame oil
In a small bowl, stir together sauce ingredients and set aside.
Pre-heat
oven to 350F degrees. Spray a large baking pan with non-stick cooking
spray. Place salmon in baking pan and brush with approximately 3
Tablespoons of sauce (reserve remaining sauce for serving). Sprinkle
with sesame seeds. Bake salmon for 30 minutes. Cool completely. Slice
cooled salmon into ½-inch wide strips.
To assemble summer rolls:
Fill
a shallow pie plate, or baking pan, with an inch of warm water. Place
each rice paper wrapper in the water for about a minute. It will begin
to soften and be pliable like plastic wrap when ready.
Shake
off excess water and place wrapper on a flat surface. Starting at one
end, and allowing a 1-inch margin on all sides, layer cabbage, carrots,
apple, pomegranate seeds and salmon strips. Fold long edge of rice paper
which is nearest the filling over the filling, then fold over sides.
Roll up and place seam side down on serving platter. Repeat until all
the wrappers and filling are used.
To serve: Slice summer rolls in half, if desired, and serve with dipping sauce in a small bowl.
Serves: 6
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