Hi folks, Chef G. here, and I'm as happy as an innocent man who escaped police custody to be here for this Chef G. Cooking Channel presentation. In case you're not one of the millions of fans who watched the last episode of my brilliant cooking show, I actually was an innocent man taken into custody. I'll bring you up to date.
When I was concluding my post about a cool, light, and refreshing salad, I was about to reveal the cool, light and refreshing dish I was planning to make next time. Suddenly, a horde of masked law enforcement personnel burst onto the scene, cut off my broadcast, and arrested me for "treason."
I've been sensing a revolution at the Chef G. Cooking Channel for a while now. Just look at how the network bigwigs brought in a substitute host recently. I mean, really, a substitute for ME--the finest celebrity chef in my neighborhood. And don't forget how they forced me to star in some of the stupidest advertisements in internet history, just to raise a little revenue. It's all about money for those bastards.
Or is it something more nefarious? Something like a conspiracy to humiliate me, make me look like a sell-out, tarnish my noble reputation, and oust me from my position as the face of The Chef G. Cooking Channel?
I know who they are. They're a cabal of oligarchs, right wing celebrity chefs who are jealous of my success, and a couple of rogue Chef G. Cooking Channel producers. Their goal is to silence my liberal cooking philosophy, and to permanently remove me from my own show and replace me with their KING who adheres to the "Cooking Project 2025."
The worst part is that their leader seems to be a little unhinged. Yup, even more unhinged than ME.
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Despite their unconstitutional efforts, I am back to cook again. I used my strongly strong strength to break the handcuffs and escape the custody of the secret police. A few days later, I reunited with my camera crew who fully supports my free speech rights to share my cooking genius with the entire world.
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| Thanks to my one-man camera crew, I am able to broadcast this episode from an undisclosed location. |
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SPRING ROLLS
A long time ago, Son of Chef G. made spring rolls for Mrs. Chef G. and me. They were delicious. I can't believe it took me more than two decades to make a batch of them myself. I might never have made them had I not been looking for a dish that was "cool, light & refreshing" last week. Spring rolls require quite a bit of work, and today I had more time than I had last week when I settled for a delicious salad.
I learned spring rolls are a very versatile dish. The only requirement is a package of rice papers. Beyond that, you can wrap pretty much any kind of chopped meats and/or vegetables inside the rice paper. Then you can serve them cold, or you can steam them, or you can fry them, or you can bake them.
Here is a photodocumentary about how I made Chef G-Style Spring Rolls.
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| The first thing you need is a package of spring roll wrappers, aka, rice paper. |
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| Then you can chop up pretty much any kind of meat and vegetables you want to put inside the wrapper. I used ground pork, carrot, cabbage, green onion, red pepper flakes, garlic and ginger. I mixed them all together with a little soy sauce and hoisin sauce. |
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| Another ingredient you'll want is rice vermicelli. I added that to my meat/veggie/sauce mix. |
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| Dip one of the rice papers in water to make it more pliable. Fill it with 2 or 3 tablespoons of the meat/vegetable mixture. Fold the ends toward the middle and roll it up from the bottom like a burrito. |
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| This is what they'll look like. I served half of them cold. They were delicious. |
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| I fried the other half. They didn't turn out so good. They fell apart on me. Maybe I need a little more practice in the art of deep frying. |
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| I forgot to mention that I mixed up a dipping sauce for the fried spring rolls. I also forgot how I made it. |
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