Chef Essig's Featured Item of the Week
Try our spring rolls today!
It must be the record cold temperatures outside this past week that has me thinking of warmer temperatures and wishing Spring weather would soon be on its way. Taste buds can sometimes help transport us to another place. A bowl of jambalaya and red beans and rice can transport us down to Louisiana for Mardi Gras, a sip of our favorite wine and we are instantly drawn back to that little vineyard in Palisade (Colorado), or a bite of a buttery flaky pastry, and we are at a small bakery in France. Let's take a taste of something light and refreshing and transporting ourselves to the streets of Vietnam.
Join us in Tobey-Kendel Dining Room and create your own light and refreshing summer roll, also referred to as fresh spring rolls, crystal rolls, or fresh salad rolls as they are called in Vietnam. These light and flavorful creations stem from Vietnamese cuisine but are popular throughout Asia, as well as here in the United States (and here at UNC during the spring semester).
Eggrolls and spring rolls share one similarity - they both contain a variety of ingredients encased in a wrapper... but that is where similarities end. Spring roll wrappers are made out of rice and tapioca verses the wheat-based wrapper of eggrolls. The mixture of rice and tapioca is pounded into a glutinous dough, spread out into thin sheets on bamboo mats and allowed to dry before cutting into various shapes and sizes. Some spring rolls can be deep fried; this style is very popular in China during the Spring Festival. Fresh spring rolls or summer rolls are not fried, but they are a wonderful combination of light and fresh ingredients in the delicate wrapper. The combination of textures, freshness, and flavors of a fresh spring rolls are incredible. Come create your own!
Try these wonderful rolls at the Wok 'n Roll station at Tobey-Kendel Dining Room during lunch on Wednesday, February 9th. Our cooks will prepare the rolls fresh to order with rice noodles, cabbage, fresh mint, carrots, bean sprouts, and selections of shrimp, chicken, or tofu wrapped in the delicate rice paper (also known as banh trang). These refreshing spring rolls are served with a variety of sauces. Soy sayce, Sirachi sauce, peanut sauce, and a freshly made light chile sauce go nicely with our spring rolls.
Transport yourself out of the cold this week, and think warm and refreshing thoughts of Spring!
Executive Chef Aran Essig, CEC, CCA
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