The Art of Making Spring Rolls
Absinthe, wine, cheese, cigarettes… are these the things that sustain artists? Well, sometimes! But creating great art can happen when you are a veggie health conscious person, too. And, who says a painter can’t be a great cook? Artist Charly Jupiter Hamilton has been cooking up some great treats. A recent winner of the fall Footmad Pie Contest, Hamilton took home honors for his double crust apple blackberry walnut pie with a signature Jupiter face made in the crust. Mountain State University Culinary Institute judged 30 pies, and Charly won not only first place but overnight accomodations for two at a B&B.
He’s not telling the pie recipe (yet), but he will divulge his veggie spring roll recipe. It’s a great fall treat. He says:
Dara’s Spring Rolls…
In a large and pretty bowl combine…
6 c. finely chopped broccoli (throw the course part of the stem away)
or 3 c. broccoli and 3 c. bean sprouts
2 carrots, finely shredded
4 scallions (green onions) chopped
3 cloves garlic (or more or less (big teaspoon minced or chopped)
2 tbsp. sesame oil
1/3 to 1/2 cup oyster sauce
Option: 10 oz. or so chopped tofu - chopped mushrooms or/and chopped water chestnuts (a cheap can)
(Also sometimes I don’t have the oyster sauce and use soy sauce to taste, etc. etc. - some experimenting is OK)
Roll ‘em up in Egg Roll wrappers - as it shows on package. Bake on lightly oiled baking sheets for 15 to 20 minutes at preheated 425 degree oven. Enjoy!
