Spring Roll - Spinach Wrapped

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* Exported from MasterCook *

 

Sesame Spinach Rolls With Soy-Lime Vinaigrette

 

Recipe By : David and Anne Gingrass, San Francisco, CA 1999

Serving Size : 4 Preparation Time :0:00

Categories : *Filed 2Send

Appetizers Wraps and Rolls

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large savoy cabbage leaves

Salt and pepper -- to taste

5 cups spinach leaves -- washed

and spun dry -- loosely packed

2 tablespoons olive oil -- PLUS

1 teaspoon olive oil

1 shallot -- minced

1 garlic clove -- minced

1 tablespoon sesame seeds -- lightly toasted

-----VINAIGRETTE-----

2 tablespoons soy sauce

3 tablespoons fresh lime juice -- or

2 limes -- juiced

2 tablespoons rice wine vinegar

1 small garlic clove -- minced

1/2 shallot -- minced

Salt and pepper -- to taste

1/2 teaspoon Asian sesame oil

1/3 cup peanut oil

 

To prepare the spinach rolls: Blanch the cabbage leaves in boiling salted

water until limp. Drain. Spread each leaf ribbed-side up on a cutting

board and, using a sharp knife, trim the thickest part of the center rib

flat with the leaf. Blot the leaves dry and set aside.

 

Select 20 of the best looking spinach leaves (they should be about the

same size) and set aside.

 

Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.

When the oil is hot, add the garlic and shallots; cook just long enough to

release the aroma. Add the remaining spinach and stir quickly to coat the

leaves. Cook until the spinach becomes completely limp. Season with salt

and pepper. Remove spinach and let cool.

 

Press all the liquid from the spinach; divide in half and roll each half

into a 1-inch-diameter cylinder. Wrap tightly in the blanched cabbage

leaves. Rub the leaves lightly with the remaining 1 teaspoon oil, then

roll in sesame seeds to coat.

 

If made ahead, wrap the rolls in plastic wrap until ready to serve.

 

To make the vinaigrette: Combine the soy sauce, lime juice, vinegar,

shallot and garlic in a small bowl; season with salt and pepper. Stir to

mix. Slowly add the sesame and peanut oils, whisking to form an emulsion.

Taste; adjust salt and pepper if needed.

 

To assemble: Toss the reserved spinach leaves in a small amount of

vinaigrette and arrange 5 leaves along the rim of each serving plate. Cut

each spinach roll into 6 slices; arrange 3 pieces on each plate. If

serving with the Black Cod, place a fillet in the center of each place.

Serve with the remaining dressing, either in a small pitcher or in

individual dipping bowls.

 

Serves 4. 90% cals from oil:

PER SERVING: 280 calories, 6 g protein, 8 g carbohydrate, 28 g

fat (4 g saturated), 0 mg cholesterol, 576 mg sodium, 3 g fiber. est by

publisher

 

 

Hawthorne Lane (since 1995)

David and Anne Gingrass

22 Hawthorne St

San Francisco, CA

Loftlike building off Howard Street, between Second and Third streets)

 

acq: kitpath 4/99

 

 

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NOTES : At Hawthorne Lane, these are served with Glazed Black Cod.

 

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