Feels like Spring?.. Make Spring Rolls

Today I thought I would try and tackle one of my new favorite foods. After watching many instructional videos, this is my version of Shrimp spring rolls.


The key to making these beauties is to "Get your prep station right". This is a tedious practice i learned in my Sous chef days, definitely put to practice today. You must have every ingredient cut and ready to wrap because the skins are going to keep our hands full.



Don't do like i did and get these small wrappers. They made the process even harder.

You need to wrap those suckers tight...

as soon as i got the hang of it (sort of). They were amazing tasting.

The peatnut sauce was a mixture of Thai peanut sauce (very rich), hoisin and soy sauce.

Savory days

The Thanksgiving turkey was delicious. It was the first time I did a brine with an emphasis on the stock. The meat was almost too tender but so scrumptious to taste. It went very quick.















Then for Christmas I went with a chicken brine with more sea salt. That's when I was looking for rosemary but for some reason or another the grocer was out so I couldn't find any. I browse the herb selections and come across Savory. Lets try that, and I'm glad I did.



















Not only did this herb flavor my chicken, It flavored my rice, veggies and stuffing with a distinctive herby-buttery taste. It rivals my go-to rosemary for that poignant flavor that i always crave in poultry. I love the added worthiness of savory to use on your vegetables. Careful not to use too much because it will take over your food.

Historically Savory has reputation for regulating sex drive. You don't say?