LCBO Food & Drink Spring 2020

EASY ENTERTAINING

Pull it together! Fresh rolls are surprisingly easy to make and a great way to do a spring clean in your fridge and pantry. Paired with just the right wine, it’s easy entertaining!

By Irene Matys photography by darren kemper

Fresh Vegetable & Noodle Spring Rolls

with Chili Garlic Hoisin If you think you have nothing for dinner, check the fridge for any leftovers or for vegetables that are on their last legs. This three-step recipe is a quick and simple way to make good use of what may have been destined for the compost. Fresh rolls are highly customizable and versatile depending on what random ingredients you have. Add in any thinly sliced protein like chicken, steak or pork as a substitute for the noodles or any additional vegetables you have on hand. Strewn Two Vines Riesling Gewürztraminer VQA LCBO 467662, $13.95 An aromatic white wine’s light sweetness tames the spicy heat of the chili garlic hoisin sauce, while its crisp acidity will bring up the spring rolls’ mild vegetable flavours.

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4 tbsp (60 mL) hoisin sauce 1 tsp (5 mL) chili garlic sauce 2 tbsp (30 mL) cilantro leaves, chopped 8 rice wrappers 16 basil leaves 2 oz (55 g) vermicelli noodles, cooked 1 medium carrot, julienned 1/3 cucumber, julienned 1 cup (250 mL) red cabbage, shredded 3 leaf lettuce leaves, chopped shopping list

Fold bottom edge of the wrapper on top of the filling. Gently pull the left and right side over the filling and the folded bottom edge. Roll tightly to close the roll. Cover with another damp towel. Repeat with remaining wrappers and ingredients. Cut in half and serve with sauce. Makes 8 rolls

Immerse 1 wrapper in the water until it softens, approxi­ mately 10 seconds. Pull it out of the water and lay it flat on your damp towel. Place 2 basil leaves below the centre of wrapper. Top with 1 to 2 tbsp (15 to 30 mL) of vermicelli. Top with remaining vegetables.

In a serving bowl, whisk the hoisin sauce, chili sauce and cilantro and refrigerate. Arrange your ingredients in the following order: rice wrappers, basil, vermicelli, carrots, cucumber, cabbage and lettuce. Place a clean damp kitchen towel on a flat work- ing surface. Fill a pie plate with room-temperature water.

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SPRING 2020 FOOD & DRINK