JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

    Let's come up with a few recipes suitable for the Season - Summer, Summer Fruits, Summer Holidays.  Arrival of summer in India brings forth the Season of seasonal fruits like Jack Fruit and Mangoes.  When a produce is in abundance, an Indian household gets busy preserving it in its own way or utilizing it in the best possible way.  So, a few recipes with Jack Fruit for the Season.

    Should I Say this Palaharam as Chakka Appam or Chakka Ada?  Well, both seems to sound correct to my knowledge.  Chakka Appam or Chakka Ada is a classical Kerala Palaharam prepared with Rice flour, Jaggery and one main ingredient irresistibly a Keralites favourite - Chakka alias Jack Fruit.  It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, even it seeds are converted into tasty dishes, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

    My husband gets overwhelmed when purchasing his favourite items and especially items like Tapioca & Jack Fruit, his whims get to the core and buys portions more than what is necessary for two of us.   A few months back it happened again, and he ended up buying a big portion of Jack Fruit from the local wet market.  As usual, my mind got occupied with the thought of finishing it soon, in vain trying with the next step of preserving it.  In the process, as a helping hand, he came with the idea of making this Chakka Appam.  Well, I had actually made a portion of Chakka Varattiyathu in the morning, and so I felt the idea of cooking up Chakka Appam is going to be an easy task and so was it.

    So, well talking about Chakka Appam or Chakka Ada, it is one Kerala Palaharam similar to Ela Ada/Ilayada.  Ela Ada is made with Rice Flour with a filling inside, which is usually made of Coconut & Jaggery.  But the main difference in this recipe is that the filling has Jack Fruit Purée or simply the Chakka Varattiyathu or the Jack Fruit Preserve.  Some recipe of this Chakka Appam/Ada is made with an outer layer of Rice Flour and the filling inside.  Whereas, some recipes are made by kneading all the ingredients together along with the Rice flour and this recipe is done in the above method.  I have kneaded all the ingredients together and then, just spread it out over a Banana Leaf.  Gently press the folded Banana Leaf & tightly secure it.  Steam cook this simple delicacy in a steamer until cooked.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

For more recipes from GODS OWN COUNTRY - KERALA, Click here...

HOW TO MAKE CHAKKA APPAM - CHAKKA ADA

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Jack Fruit Purée:

METHOD:  

CHAKKA APPAM DOUGH

For Chakka Appam Dough:

• Grind the Jack Fruits and make a Purée out of it.
• Add powdered jaggery to the Jack Fruit Purée and mix well.
• Mix well until the Jaggery dissolves.
• Alternatively, can add powdered Jaggery while grinding the Jack Fruit pods.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.
• You may not need any extra water while mixing the dough in this method
  

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Chakka Varattiyathu/Jack Fruit Preserve:

Rice Flour - 1 Cup
Chakka Varattiyathu /Jack Fruit Preserve - 3/4 Cup
Jaggery - 1/4 Cup
Water - 1/4 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon 
Ghee - 1 Teaspoon
Salt - a Pinch 

For a detailed Recipe on HOW TO MAKE CHAKKA VARATTIYATHU, Click here

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

METHOD:  

For Chakka Appam Dough:

• Melt the Jaggery in 1/4 Cup of Water.
• The idea is to just dissolve the Jaggery here.
• Strain for any impurities and transfer it into a pan.
• Add 3/4 Cup Chakka Varattiyathu to the Jaggery water and mix it thoroughly until well combined.
• Cook this on a low flame until it boils.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.

Folding Chakka Appam in a Banana Leaf:

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Cut Banana Leaves and smear Coconut Oil over it.
• Spoon in a handful of Chakka Appam Dough on to the Banana Leaf.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Fold the Banana Leaf into two and gently press it with your palms so that the dough evenly spreads through the Banana Leaf.
• Press the Banana Leaves & tightly secured the dough inside the Leaf and leave it aside.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Follow the suit for the rest of the dough.
• Smear a little bit of coconut oil over the tray/plate which would be used to steam the Chakka Appam/Ada, alternatively, you can line up a Banana Leaf over the tray.
• Arrange the prepared Chakka Appam/Adas in the tray/plate. Do not overcrowd the Chakka Appam.

Steam Cooking the Chakka Appam/ Ada:

• Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
• Once the steam builds, then place the tray/plate with the prepared Chakka Appam/Ada into the steamer.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

•  Cover the lid tightly and Steam cook the Ela Adas on a low flame for about 10–15 minutes, or until they are no more sticky.

CHAKKA APPAM

• Switch off the flame.
• Serve Ela Ada/Ilayada hot or at room temperature.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

NOTES:

• Can use ready-made Appam/Idiyappam/Pathiri Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
• The dough should be slightly loose and pliable. Adjust accordingly. 
• Adding ghee to the dough is purely optional. But it gives a wonderful texture and aroma to Chakka Appam.
  
• Adjust the amount of jaggery to suit your taste preference.
• Using Dry Ginger Powder is Optional.

ICED COFFEE/COLD COFFEE

 

    Every morning, rain or shine, high or low, I drink Coffee!!! And I like my coffee STRONG.  It's my absolute favourite way to wake up – A purpose to wake up itself.  There's something so refreshing about a Cup of Coffee. Least to say, I made two batches of Coffee while writing this post and the previous. The thought of a Coffee, a hint of its smell and I am tempted.  I am not much obsessed with too many things in life, but when it comes to indulgence, I would love to treat myself with a good cup of Coffee.  Yet another love when it comes to food is Biriyani.  For me, Coffee is an Obsession rather than an Addiction.

    Well, this recipe is for the people who love Cold Coffee or Iced Coffee.  My son is one person who is into cold Coffees and the one who makes cold brew and drinks Americano with loads of Ice cubes. But the irony is that when I am writing this recipe for Cold Coffee, I miss him that I am not able to treat him with a tall glass of Iced Coffee.  

ICED COFFEE/COLD COFFEE

    Iced Coffee is one best Summer drink to sooth the weather and all the more it is like a dessert in a glass.  Simply convert a glass of cold milk into your favourite drink with a simple addition of Coffee Syrup and Ice Cubes.  If you do not have coffee syrup, then add a strong brew, a simple sugar syrup and there you go with your glass of Iced Coffee. It's an amazing combination worth trying, and it's so easy to do at home! Even you can add a hint of vanilla or cinnamon for an added flavour.

    I have used homemade Coffee Syrup while making this Iced Coffee, and it is one easy way to get this done.  Homemade Coffee Syrup readily comes to use while making this Iced Coffee, and you can get it done within minutes.  I make sure to leave the Coffee Syrup and Milk in the refrigerator overnight or at least a few hours before making Cold Coffee.  This way I can readily mix cold milk and Coffee syrup, add a few Ice Cubes, add a tinge of Vanilla or Cinnamon to suit your whims and there, I have a wonderful glass of Cold Coffee. 

ICED COFFEE/COLD COFFEE

    If you do not have Coffee Syrup, no worries, you can use either espresso or brewed coffee. You will get that stronger coffee flavour with espresso shots.  But my personal choice is to brew the coffee a few hours before and leave it covered in the refrigerator. So that you would readily have (cold)Coffee brewed while making this Iced Coffee. The major reason is I have personally never been a fan of pouring hot coffee over ice. This is the way I prefer to make my iced coffee because the shots blend with the ice to create a cold liquid right away, and then all you have to do is add your milk and sweetener.  Otherwise, iced coffee made using hot brewed coffee takes an hour or two to chill.  If it is not an issue and if you have enough time, then the choice is yours.

For a detailed Recipe on HOW TO BREW COFFEE, Click here... 

For more COFFEE TALKS, Click here...

 HOW TO MAKE ICED COFFEE-COLD COFFEE

ICED COFFEE/COLD COFFEE

INGREDIENTS:

For Iced Coffee/Cold Coffee:

Optional Ingredients:

Vanilla Essence - a few Drops
Cinnamon Powder - a Pinch

For a detailed Recipe on HOW TO MAKE COFFEE SYRUP, Click here...

ICED COFFEE/COLD COFFEE

METHOD:

• Chill the Milk in the refrigerator for a few hours. 
• Fill a Boston Shaker with some Ice Cubes.
• Pour in the Coffee Syrup & Chilled Milk into it.

ICED COFFEE/COLD COFFEE

• Shake well until well combined.
• Pour in the Iced Coffee/Cold Coffee into a tall glass.
• Add a tinge of Vanilla or Cinnamon to suit your whims (Optional).
• Serve Iced Coffee chilled, immediately.

ICED COFFEE/COLD COFFEE

NOTES: 

• I usually chill the Milk in the refrigerator before making Iced Coffee/Cold Coffee.
• Can add more Ice cubes if you prefer to.
• I have used homemade Coffee Syrup in this recipe.
• Adjust the amount of Coffee Syrup to suit your preference and sweet level.
• If you do not have Coffee Syrup, you can use either espresso or brewed coffee. You will get that stronger coffee flavour with espresso shots.
• Then add Sugar or Simple Sugar syrup to Sweeten the Iced Coffee.
  
• Adding Vanilla Essence or Cinnamon are truly optional.
• Can simply mix all the ingredients in a big bowl/glass too.

 

HOW TO MAKE COFFEE SYRUP

     But in spite of my love for Coffee, it's always in terms of Hot Coffee and not Cold Coffees.  I do not prefer cold coffee, let me reinstate the term "prefer" and not "do not like."  If an offer comes for a cold coffee, I would like to indulge in it too, but my love for hot & freshly brewed coffee stands high in my preferential scale. 

HOW TO MAKE COFFEE SYRUP

    Well, when I mastered 😜 (Did I???) Anyway, when I started making Syrups with different ingredients, I wanted to make Coffee Syrup which could be an easy addition while making Cold Coffees.  I’ve already posted a few simple Homemade Syrup recipes like Nannari/Sarsaparilla Syrup, Rose Syrup, Lychee Syrup, and Caramel Syrup. Which could be a great addition to your pantry and a great addition for flavouring drinks, lemonades or juices. So, this time my trial is with Coffee -  a coffee-flavoured syrup. This homemade coffee syrup is perfect for making iced coffee, drizzling over ice cream, adding to cocktails etc., All the more, you do not need to brew the coffee each time.

    Coffee syrup is a concentrated coffee extract that is used to flavour coffee and other beverages. It is made by steeping coffee grounds in water and then reducing the water to leave a thick, syrupy liquid. Coffee syrup is often used in coffee houses to make flavoured coffee drinks. It can also be used to make iced coffee and cold brew coffee.  Coffee syrup has a strong coffee flavour and is very sweet.

    Coffee syrup can be used to make a variety of different beverages. Some of the most popular include Iced Coffee/Cold Coffee, Lattes and Frappés. And not only that it is not limited to just cold Coffees or drinks, it can also be used to make your hot Cup of Coffee.  Coffee syrup can also be used in baking. It can be used as a flavouring for cakes, cookies, and other desserts. Coffee syrup can also be added to frosting or used as a filling for pies and pastries.  With a little creativity, coffee syrup can be used to create a variety of different drinks and desserts that will be sure to please any coffee lover.

This Coffee syrup has equal parts of Water, Sugar and Coffee Powder.  This homemade coffee syrup recipe requires just three ingredients and just 10 to 15 minutes to prepare this coffee syrup recipe.

• For a Coffee Syrup, what you would need is good quality Coffee – You can use your choice of Coffee - freshly ground, instant, or store brought coffee grounds.  We need to make a simple syrup with strongly brewed coffee in place of plain water. You can use any method while brewing the coffee -  a Coffee Machine, Percolator, Coffee Press, Moka Pot, South Indian Coffee Filter or Cold Brew.  If you do not want to go to the length of brewing fresh coffee, simply use Instant Coffee Powder.
  
• Then what you require is Sugar – White Sugar – I have used white sugar in this recipe.  Can use your Sugar of choice.
  
• Then you would need water. 
  

    Optional Add-ins and Variations

• Vanilla: Add a vanilla bean/pod while the simmering the Coffee syrup or, as simple as it is, use a few drops of Vanilla Essence to flavour the Coffee Syrup.
• Spices: Such as a pinch of cinnamon (or simmer a cinnamon stick with the syrup) or nutmeg. Cinnamon is my personal choice.

HOW TO MAKE COFFEE SYRUP

For a detailed Recipe on HOW TO BREW COFFEE, Click here... 

For more COFFEE TALKS, Click here... 

HOW TO MAKE COFFEE SYRUP

HOW TO MAKE COFFEE SYRUP

INGREDIENTS: 

For Coffee Syrup:

Optional Ingredients:

METHOD:

• First, brew the coffee following your favourite method. 
• You need a thick and strong Coffee Brew for this Coffee Syrup.
• In a Saucepan, pour in the water and add sugar into it.
• Stir well to combine, and boil it over a medium-high heat until the sugar is dissolved completely.
• Now, add the Coffee Brew and give a quick stir.
• Let it boil for about 5 minutes.
• Boil this over a low flame for about 15–20 minutes.
• Boil the Syrup until it reaches one string consistency.
• Switch off the flame and allow it to cool down for a few minutes.
• Once the Coffee Syrup cools down completely, store it in a sterilized glass jar or bottle.
• Coffee syrup stays fresh for up to 2 months when stored in a dark, cool place. 
• For a longer shelf life, store the Coffee Syrup in the refrigerator.
  

HOW TO MAKE COFFEE SYRUP

NOTES:

• Use strong brewed coffee. 
• Whichever method you are using to brew the Coffee, make sure to brew it stronger than usual. If using ground coffee, use 1/2 cup for 1 cup of water. For instant coffee, use 3–4 Tablespoons for 1 Cup of water.
• I’ve used a traditional 1:1 ratio for this coffee simple syrup. For a rich syrup, increase the sugar to a 2:1 ratio, which will also increase the shelf life. You can also reduce the amount of sugar, if so, keep the syrup refrigerated or use it within 2 weeks.
  
• Do not cook this Coffee Syrup over a high heat.  Cooking over a high flame can burn the Coffee and the entire batch would have a burnt taste.
• Boil the Syrup until it reaches one string consistency.
• The Syrup gets slightly thicker after cooling down. 
• Store Coffee Syrup in the refrigerator. This will increase the Shelf life of the Syrup.
• I have added no preservatives or artificial colouring in this Homemade Coffee Syrup.
• The coffee syrup may vary in consistency, colour, taste, and transparency depending on the type of coffee and sugar used in the recipe

HOW TO MAKE COFFEE SYRUP

How to Use Coffee Syrup?

You can use this syrup to make warm or iced milk coffee/lattes. I usually add just a tablespoon or two of the coffee syrup to a glass of milk. But feel free to adjust to taste. There are several other uses, including:

• Add to milkshakes.
• Coffee syrup can be used to make Iced Coffee/Cold Coffee.
• Drizzle in hot chocolate (that’s how you easily make a mocha).
• Add to your favourite cocktails like Espresso Martini, Coffee with Kahlua, Kahlua Mocha Milkshake, Kahlua Hot Chocolate etc.,
  
• Just a tablespoon will add flavour to other beverages as well. Flavour anything from Hot Milk to lemonade.
• Drizzle over ice cream or enjoy with ice cream floats.
• Brush over cakes or drizzle over frosted cupcakes/cake.
• Spoon over cheesecake.
• Drizzle over waffles, French toast, and pancakes and other breakfast treats.
• Try adding a shot of coffee syrup while making Lattes, Cappuccinos, Americano or even Mochas for a sweet twist.
  

HOW TO MAKE COFFEE SYRUP

 

 

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

    Vietnamese Fresh Spring Rolls – we might have come across those crispy deep-fried spring rolls with a variety of fillings, but these Fresh Spring Rolls are the ones made with Rice Paper and are served fresh, i.e. not much of cooking is involved in this recipe.  

     Vietnamese Fresh Spring Rolls are called "Gỏi Cuốn", which means “Salad Rolls.”  Rice Paper (Bánh Tráng)  are slightly dipped in water to make it soft. Then these Vietnamese Spring Rolls are typically filled with Shrimp, Pork, Chicken, Vegetables like Carrots, Cucumber, Mushrooms, some greens like Lettuce, Cabbage, and Rice/Glass Noodles. And mainly it is not cooked.  Most of the ingredients inside the Fresh Spring Roll except Shrimps/Mushrooms/Chicken and Rice Noodles, all the other ingredients including the Rice Paper are used fresh/raw.

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

    I usually make this Vietnamese Spring Rolls with Shrimps and Vegetables.  But, when I made this batch I just had a few vegetables in hand and thus this turned out to be a Vegetarian version of Vietnamese Fresh Spring Roll.  Get your hands with preferred ingredients while making this Fresh Spring Rolls.  Vietnamese spring rolls are traditionally served with Nước chấm (a dip made of fish sauce), but they’re great with Peanut Sauce as well.

Well, let's see what goes inside this Vietnamese Fresh Spring Roll:

RICE PAPER (Bánh Tráng)

RICE PAPER (Bánh Tráng)

    I often buy the large circular rice papers, as they are easy to fold and also holds more fillings.  Smaller rice papers also suits well for the recipe, but your spring rolls will be much smaller and if you are a beginner, it might turn out to be tough to wrap them up.

SPRING ROLL FILLING

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

 VEGETABLES:

    I like the combination of Vegetables like Carrot, Cucumber & Cabbage. The Vegetables add the needed crunchiness in this Spring Roll.  I have also added a few pieces of sliced Button Mushrooms instead of Shrimps in this recipe.  I have briefly cooked the Mushrooms with a pinch of Salt.

    Vietnamese spring roll recipes use lettuce leaves, as they turn out to be helpful during the rolling process. When you nestle the noodles, vegetables, and shrimps inside the lettuce leaf, the filling won’t spread out everywhere as you roll up the spring roll. The lettuce adds a nice colour contrast along with the shrimps. 

SHRIMPS/PRAWNS:

     If you are adding Shrimps/Prawns in this fresh spring rolls, then use medium-sized Shrimps.  Make sure to de-shell, devein and clean the Shrimps/Prawns and then pre-cook them in salted water for a few minutes.  Shrimp/Prawns turn out to be vibrant when cooked, which looks good through the transparent rice paper.  Let the cooked Shrimp/Prawns cool down before placing them in the Rice Paper.

CHICKEN/PORK:

    You can also, substitute Shrimps with chicken or pork.  Use small pre-cooked Chicken/Pork pieces.

GLASS/RICE NOODLES:

    Some recipes call for adding Glass Noodles or Rice Noodles.  Pre-cook the type of Noodles you are adding in as per the instruction and allow them to cool down before lining it up inside the Rice Paper.

 

ROLLING THE SPRING ROLL

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

PEANUT SAUCE

• First slightly heat the Peanut Oil and keep it aside.
• Mix all the ingredients mentioned above until well combined.
• Finally, pour in the heated Peanut Oil and give a quick stir.
• Peanut Sauce is ready to be served with Vietnamese Fresh Spring Rolls.

Nước Chấm:

Ingredients:

Garlic - 1–2 Cloves 

Red Bird's Eye Chillies - 1 No.

Fish Sauce - 2 Tablespoons

Lime Juice - 1 Tablespoon

Sweet Chilli Sauce - 2 Tablespoons (Optional)

Sugar - 1 Tablespoon

Warm Water - 1/4 Cup

Method:

• Finely chop the Garlic Clove and Red Bird's eye Chilli.
• Add the above ingredients along with the Sauces, Lime Juice & Sugar.
• Pour in the warm water and mix well until the Sugar dissolves.

HOW TO MAKE VIETNAMESE FRESH SPRING ROLLS -  Gỏi Cuốn

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

 

INGREDIENTS:

For Fresh Spring Roll:

Rice Paper (Bánh Tráng) - 12 Sheets

Warm Water - as required

 

For the Filling:

Shrimps - 36 Pieces

Button Mushrooms - a few

Carrot - 1 Large

Cucumber -1 Medium 

Cabbage - 1/2 Cup

Butter head Lettuce - 12 Leaves

Rice/Glass Noodles - a handful

 

METHOD: 

Preparing the Vegetables:

• Cut the Vegetables into thin strips.  
• Remove the thick stems at the centre ribs and then shred the butter head Lettuce and keep it aside.
• Briefly cooked the Mushrooms with a pinch of Salt.
• If you are adding Shrimps or chicken Pieces instead of Mushrooms, cook accordingly and keep them aside.

How to Cook the Noodles:

• Boil enough water in a saucepan or a pot.
• Add the Noodles into the hot water.
• Leave the noodles in the hot water for about 7–10 minutes.  (Check package for cooking time).
• Once the noodles turns soft, drain and rinse the noodles in cold water. 
• I usually cut the noodles into two inch long strands so that they are suitable to be lined up in the spring rolls.  Alternatively, you can simply fold the noodles and then place them in the spring rolls.

 

Rolling the Spring Rolls:

RICE PAPER (Bánh Tráng)

• Keep a Bowl of Warm water ready for the preparations.
• Take a sheet of Dry Rice Paper.
• Quickly dip the sheet of rice paper in the lukewarm water to moisten the entire surface. 
• Immediately, place the rice paper on a cutting board or a plate.
• Place a few pieces of shredded Lettuce at the top edge of the Rice Paper.
• Then arrange a few strands of Rice/Glass Noodles over it.
• Then place thin strips of Carrots & Cucumber.
• Finally, line up pre-cooked Button Mushrooms or Shrimps or Chicken pieces at the bottom edge of the Rice Paper.  Keep them facing down.
• Now, gently take the top edge of the Rice Paper and Lettuce and start rolling up the Spring Roll.
• Once, you reach the Mushroom/shrimp area, fold the Rice Paper at the Left & Right Sides.
• Finish up the rolling process until the end of the Rice Paper.
• Tuck it up well and secure the Rice Paper Roll.
• Follow the suit for the rest of the Fresh Spring Rolls.
• Serve Vietnamese Fresh Spring Rills with your choice of Dipping Sauce.
• Serves best as a Starter.

NOTES:

• You can use Vegetables like Bell Pepper to add colours to the Spring Roll.
• Can also add herbs like Mint or Parsley to add some aroma.
• While using Butter Head Lettuce, make sure to remove the stiff stems.
• Precook the Shrimps/Pork/Chicken/Mushrooms, before placing them in the Spring Roll.
• Can use pre cooked Rice Noodles or Glass Noodles to the Spring Roll.
• The Rolling Surface and the Rice Paper should be moist while making these Spring Rolls.
• If the chopping board or plate turns dry through the process, simply brush some water with your hand over it.  Keep the surface moist throughout the process.

 

 

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

CAN YOU MAKE FRESH SPRING ROLLS AHEAD?

    Personally, I feel it is best when consumed fresh that's within a few hours of preparing them.  Another issue is that the rice paper tears when kept for a long time. The wetness from the Vegetables & shrimps easily tears off the rice paper.  If you refrigerate spring rolls overnight, the rice paper hardens, making them difficult to chew. And reheating it is not a good idea at all, as the ingredients inside may not taste as fresh as it is and also the texture of the rice paper changes when done so.  So my preference and advice is to eat freshly made spring rolls within a few hours.