Flourless Chocolate Cake: the Ultimate Chocolate Fix

DSC_0191 DSC_0184

I came across this recipe about a year ago; I was looking for a cake to indulge in while watching my favorite “Downton Abbey” on Sunday nights.  This recipe does not disappoint the chocolate lover:  deep chocolate flavor without the “cakey-ness” of regular chocolate cake.  Pair this with raspberry compote or raspberry jam and a light white wine for a professional touch at a dinner party.  Your guests will think you spent hours on this easy-as-sliced-bread recipe!

Box it up with a pretty ribbon – makes a great hostess gift as well!

Flourless Chocoate Cake


* For a deeper complex flavor, change up the recipe to 1 cup of sugar (instead of 3/4 cup), 4 eggs (instead of 3), add a dash of sea salt, and a teaspoon of vanilla (right before baking).  Bake for 18-20 minutes for a moist cake.  Let sit for 30 minutes to cool and settle, before removing from pan (I alternate between using a tart pan, or a well-greased, round parchment paper-lined 9-inch pan).  Both work well.  If not serving immediately, I cover the cake and refrigerate it overnight.  Before serving and for the final presentation, I sprinkle powdered sugar over the cake using a tea strainer.


The Last Days of Summer


Labor Day weekend signals the unofficial last days of summer.  The days are warm but the nights get cooler, the leaves begin to change color to stunning shades of gold and auburn, and the sweet fruits of summer begin to fade to memory.

A fresh berry tart captures the essence of summer in a “pie shell” – a light, mildly sweet, and fresh dessert that complements any meal.  I made and served a strawberry and blueberry tart yesterday, to serve as dessert after a heavy meal and it proved to be a hit with the adults and kids!  The following recipes are wonderful sources to create a simple but impressive tart.  Mix up the toppings to your whims and likings!

I’ve included some pictures and helpful hints from each step, below.

Tart Recipe:


Glaze Recipe:


Helpful Hints:

Tart shell patted down on a tart pan, prior to baking.  Using your palm to flatten down the shell, helps to keep it uniform (whereas just using your fingers leaves large indents in the shell).  I also recommend lightly pricking the shell at the bottom to allow steam to escape when baking (doing this allows the crust to stay uniform after baking).


I forgot to prick the crust, so ended up with four large air pockets.  Not to fear, the air pockets did somewhat deflate after the crust cooled down.


The cooled cream mixture spread evenly over the crust.


The final product with fruits arranged to your liking.  I recommend glazing the cooled tart about an hour before serving.  Glazing the tart hours prior to serving, makes the crust somewhat soggy.


Indian Sweets: Rasmalai



The Hindu high holidays are just around the corner (Ganesh Chaturthi, Navratri, and of course, Diwali) which means celebrations galore and no celebration is complete without sweets.  For the last couple of years around this time, I try my hand at learning one or two Indian sweets.  Last year, I learned how to make “gajar ka halwa” (or sweet carrot pudding) and “besan ki ladoo” (sweet balls made from roasted chickpea flour).  This year, I wanted to add to my repertoire and step up my game by trying my hand at sweets made from milk.  I simply love “rasmalai” or cheese balls soaked in sweetened milk.  It also gave me an opportunity to use the wonderful saffron I picked up on a trip to Dubai last year.  (No need to fly all the way to Dubai for your saffron needs – you can certainly use any saffron available in your local ethnic grocery store as well!)

As usual, Show Me the Curry did not disappoint and provided the most detailed and straightforward recipe for this delicious delicacy (with a step-by-step video to boot!)



*I follow this recipe exactly.  For the milk, I use full-fat organic vitamin D milk.  Low-fat or nonfat milk does not have enough fat or milk solids to create the right consistency for the cheese balls.  I also recommend letting the rasmalai sit out at room temperature for at least 20 minutes before serving, to ensure that the balls are soft.


Chai Time!


Tea time is a sacred hour between 4 and 7 PM in Indian households.  It is an opportunity for families and their guests to unwind, chat, and relax in an informal setting.  Dinner is usually later (8 PM onwards), so tea and fixings are designed to curb the appetite before a meal. Biscuits and samosas with chutney, are ideal snacks served during tea hour.

I am a huge fan of little bites and small plates, so I savor tea time.  Below are some tried and true recipes for snacks served during Indian chai time.  I am also a fan of English High Tea!  Tea, scones, and tea sandwiches, oh my!  English tea snack recipes to follow soon!

Baked Samosa Recipe:


* Feel free to mix up the filling.  I use a standard potato/pea filling instead of the one listed in the recipe.  Show Me The Curry has a nice potato filling recipe:  http://showmethecurry.com/appetizers/samosa-indian-appetizer.html

Crust:  I recommend reducing the ajwain (bishop’s weed) to 1 tsp, instead of 2 tsp per the recipe (2 tsp makes the dough a little bitter).  I substituted 3 tbsp of melted butter for the oil for a flakier and tender crust (you can also use ghee for a similar texture and richer flavor).  I also baked the samosas at 375 degrees Fahrenheit for a good hour on the bottom shelf of my oven, frequently turning the samosas as they browned.  Lower temperatures do not provide enough heat to brown the samosas.


Nan Khatai recipe:


*Wonderful recipe!  I follow this recipe down to the last detail!  I have made these cookies numerous times,  for consumption and as gifts.  I always get compliments on these.  You can also mix up the topping with slivered almonds or a design.  A dozen of these make a wonderful Diwali gift for friends and family.


Sweet and Savory

I love snacks (who doesn’t?).  I love having them around.  I religiously have snacks at tea time and sometimes make a meal out of them.  In keeping with my philosophy of eating primarily home-cooked food, I decided to make some (relatively) healthy snacks to have at home for those middle-of-the-afternoon munchies.

“Chevra” or mixture is a savory snack common in most parts of India.  It is served at breakfast or tea time to add a bit of substance and flavor.  I used to make a simplified version that I grew up on which was pan fried flattened rice (poha), spiced with chopped chillis and served with peas, for a light breakfast. I found another version on Pinterest, which has more ingredients in it, and has a bit more kick.  Once the mixture cools down, you can store it in an airtight container for a few weeks.


*I omitted the yellow lentils, rice crispy cereal, corn flakes, and shoe string potato sticks.  For a simpler, but similar concoction, I used 2 cups of thin flattened rice (called poha and available in most Indian markets) which I pan-fried with 1 tbsp of olive oil in a skillet or pan until the flakes were crisp, but not too brown.  (This was after the asafetida, green chilli,  and curry leaf steps, listed in this recipe).  After removing the crispy poha and curry leaf mixture from the stove and placing it in a large round bowl – I added a handful of roasted and salted peanuts (Trader Joe’s Old Fashion Blister Peanuts are great), and about a cup of thin sev (I used the packaged Deep Foods Thin Sev found in Indian markets).  I would recommend adding the salt (to taste), last, as the salt in the peanuts and the sev will make the mixture pretty salty.  You can even add some lightly toasted shredded coconut for added flavor.  The combinations are endless!



Chocolate is another one of those necessary evils to have around.  I’ve wanted to try my hand at making truffles for awhile now and coincidentally came across a nice little write up in the Food section of Huffington Post about homemade truffles.  The Lemon Chiffon Truffle recipe in particular, caught my eye (and caused me to salivate).  The recipe is fairly straight forward.  I would recommend using a melon baller, which makes it easier to scoop out the chocolate and creates truffles of the same size and shape.  I would also recommend leaving the truffles in the freezer overnight, to really solidify the chocolate.  (Also, do not recommend making these when outside temps are high, without the AC on.  Otherwise, get ready for a gloppy mess!)  You can purchase chocolate wrappers at any craft supply store or Amazon.com, for a neat little gift!  I keep a dozen or so of these in the fridge for a sugar fix, or for unexpected guests.  People will think you slaved over the stove for hours!








Skillet Fever


I purchased a cast iron skillet a little over a month ago, and it’s been one of the best kitchen investments I have made recently.  Little did I know when I purchased it, that I could cook and bake so many savory and sweets with it.  Originally, the idea for purchasing the skillet came to me when I was browsing through frittata recipes and several recipes mentioned utilizing a cast iron skillet to get the best results.  Not having a skillet on hand, I started looking online and found a pretty good deal on a Coleman 10-inch model on Amazon (less than $20).  The key to using a cast iron pan is to ensure it is well seasoned after each use.  There are many sites devoted to seasoning cast iron pans, but since I primarily cook vegetarian/eggetarian dishes at home, I prefer to season with a simple coating of olive oil after each use (after washing and drying the skillet).

I treaded into new territory last weekend, when I decided to make a sweet dish of apple crisp using the skillet.  I had loads of fresh home-grown apples at home, courtesy of a good friend who gifted me several pounds of sweet and tart ones from her very own tree.  I found the following recipe online and seriously, this was one of the easiest and most satisfying treats to make.  I followed this recipe from Food.com because it had received so many positive reviews.  It turned out so well, that I, too, followed up with a positive review!  The dish is best served warm with either a side of ice cream or creme fraiche.  Not only is it finger lickin’ good, there’s an added bonus that your house will smell like Thanksgiving dinner any time of the year!


Apple mixture with spices and sugar:


Caramelizing the apples with butter and sugar in the skillet:


After baking:


Served warm with a dollop of creme fraiche!


Resurrection! (With a side of biscotti.)

Three years have passed since my last blog post and from time-to-time, I have thought about updating this site on more than one occasion.  But as with most things in life…it happens (life, that is).  During my hiatus from the blogosphere, I have continued to experiment in the kitchen with savory and sweets; some good, some bad, and some downright weird.  But each experience was an opportunity to learn, improve and refine.  Inspired by Alice Waters and her philosophy of utilizing fresh organic produce and herbs in cooking, I have also started my own vegetable garden at home and participate in a local non-profit community garden.  Now, I await each season, excited to harvest vegetables and fruits to experience food as it was meant to be eaten:  seasonal and fresh. It’s been very rewarding (and a lot of hard work) and I am grateful to my teachers, and for the experience.

It is only fitting that I “kick off” this post by reviewing and sharing a “sweet” recipe.  My latest obsession (and I am not alone) is Pinterest.  It’s like having the Encyclopedia Britannica of all things creative at your fingertips.  Hours fly by like minutes when searching for the world’s best brownie recipe (enticing photograph included).  Last night, I suddenly found myself searching for biscotti recipes on Pinterest.  What led me to search for biscotti in particular, I will never remember.  Unless I diligently peruse my browsing history, but I digress.  I found the following recipe for chocolate and pistachio biscotti cookies from none other than La dame Martha Stewart. I tweaked the recipe slightly and omitted the pistachios and instead, incorporated sliced almonds and sprinkled some sea salt on the loaves prior to baking.  I was pretty impressed with the result, and after experiencing how easy these were to make, I think I have purchased my last packaged biscotti cookie.  Here’s the link to the original recipe.  I would recommend baking the cut biscotti for roughly 20 minutes (instead of the recommended 8 minutes in the recipe), to get a bit more crunch.  The biscotti can be stored in airtight container for at least a couple of weeks (if they last that long!).


DSC_0010 DSC_0008

The Experiments Continue

With food prices going up everyday, the price of a meal out is going up as well (more incentive to cook at home).  While eating out, the least one can expect is the food to taste good, right?!  Cooking at home has made me super-picky about eating out (dare I say I am evolving into a culinary snob).  I’ve never considered myself someone with a refined palate, but lately I have noticed that food in your everyday restaurant has a lot of salt.  But there is a reason behind the high salt content of restaurant food – it drives consumers to buy more beverages.  Yes folks, it’s a conspiracy.  I’d given up soda about six months ago, but after a slice of pizza or a sandwich from Subway, I can’t wait to chug a 12 ounce can of Coke (classic, please).  Sigh.

Lately though, in a step towards social responsibility (and nudged by legislation) some restaurants have been including calorie counts next to entrees on menus.  I was at a Starbucks in Hayward last week, and I was surprised to see that a caramel latte was a whopping 330 calories.  That was small potatoes compared to anything on Macaroni Grill’s menu – nothing less than 700-800 calories.  Now normally, I don’t count calories but it’s hard to ignore the numbers when they are staring back at you.  So the food experiments at home continue:  to create gourmet dishes with wholesome/fresh ingredients and limited preservatives.  I intend to have my cake, and eat it too (in moderation).

One of my favorite desserts is tiramisu – the queen of all cakes.  Surprisingly, this light and spongy cake is quite easy to make and tastes heavenly with a cup of tea.  I found this great recipe on http://www.showmethecurry.com. I found the instructions quite easy and the final product tasted divine.  I modified the recipe by adding two or three tablespoons of dark rum to the coffee mixture and by using mascarpone cheese instead of cream cheese.  I also put chocolate shavings as well as the cocoa powder on the top layer, for a decadent touch.  The ladyfingers were a little difficult to find, but they can be found at Whole Foods or Draeger’s.


(Source:  www.showmethecurry.com)


Cream Cheese – 8oz box at room temp
Sugar – 6 Tbsp (divided)
Whipped Cream – 3/4 cup Heavy Whipping Cream plus 1 Tbsp Sugar whipped to 1 1/2 cups (1 1/2 cups of Cool Whip may be used as an instant alternative)
Egg Yolks – 3
Strong Coffee – 1 cup (or as needed) mixed with 2 Tbsp Rum (optional)
Lady Fingers – 1 package (Alternative: 1/2 box white cake mix, see below)
Cocoa Powder & Powdered Sugar – for garnishing

1. In a large mixing bowl, mix softened Cream Cheese with 3 Tbsp of sugar until sugar is completely dissolved.
2. In a separate bowl, mix 3 egg yolks with remaining 3 Tbsp of sugar and whisk continuously in a double boiler until eggs are cooked (approx 1-2 minutes). The color of the yolks will turn a lemon yellow when done.
3. Immediately mix the egg mixture into the cream cheese mixture and stir well.
4. Add 2-3 Tbsp of the coffee into the mixture and mix well.
5. Whip Heavy Whipping Cream and 1 Tbsp Sugar in a bowl over ice until fluffy. Fold Whipped Cream into cream cheese/egg mixture until well incorporated.
6. Dip each Lady Finger into the coffee (for 1-2 seconds on each side) and place into square or rectangle tray until the bottom is completely covered.
7. Spread 1/2 of the cream cheese filling evenly on top of the fingers.
8. Lightly dust cocoa powder over the filling. Tea strainer works great!
9. Repeat with another layer of coffee dipped fingers.
10. Top with remaining filling.
11. Sprinkle cocoa powder over the top to form a coating.
11. Chill overnight to set.
12. Garnish with a light dusting of powdered sugar.

Alternative Method Using Boxed White Cake Mix:

1. Bake cake per package directions. Only 1/2 box is necessary for this recipe.
2. After cake has cooled, flip baking pan over on a flat dish or work surface.
3. Using a long bread knife, cut the cake in half horizontally, creating two thin layers of cake.
4. Carefully place the top layer back into the baking pan.
5. Using a pastry brush, dab coffee onto the cake. More coffee may be required to soak the cake.
6. Spread 1/2 of the cream cheese filling onto the cake and dust with cocoa powder.
7. Carefully place the second layer of cake on top of the filling.
8. Dab more coffee onto the cake.
9. Spread remaining filling evenly and dust with cocoa creating an even layer.
10. Cover and chill overnight.

Celebrations big and small

Carrying through with New Year’s resolutions has always been a challenge.  But when I remember my resolutions, I try and carry through, if only for the day.  To find the joy of each and every day, is one resolution that I have been conscientiously trying to do as often as possible.   After all, isn’t that what it’s all about?  The big joys are fleeting, few, and far in-between.  The little joys – sunshine or rain, a scrumptious pastry, a forgotten song – just make your day.

As I was driving around today, it struck me how beautiful the scenery outside was.  A dreary day otherwise but the contrast between the impending storm and the blooming cherry blossoms made it more than bearable.  It was pouring rain, but the colors were just so vibrant and worthy of at least a few photographs.

On the subject of cooking, I haven’t been as prolific of late.  Call it the winter doldrums.  Last weekend, Hubby Dear and I were enjoying a Saturday night at home and the topic of dinner came up.  We were both feeling lethargic, and not feeling up to anything too extravagant.  The thought of spending an hour in the kitchen sounded exhausting.  The default choice in this situation is usually a take out burrito from High Tech Burrito, but we had already done that earlier in the week.  After debating for a few minutes, we had divine inspiration – khichdi! Rice and daal porridge on a cold winter’s eve was exactly what we needed to warm us up from the inside out.  With the accoutrements of yogurt, chauka (mashed potatoes) and paapad (wafer made of lentils, lightly toasted on a gas burner), a fast and easy meal was set.  My version of khichdi is more of pulao/pilaf than porridge.  The recipe below serves 4 easily (or 2 with leftovers for a few days).  If you feel inclined to, you can add vegetables such as chopped carrots, cauliflower, or squash to the rice/daal mixture when you pressure cook it.  It’s khichdi – you can’t go wrong.

Khichdi Recipe (drier version.  Serves 4)


– 1 cup basmati rice, washed and drained

– 1 cup toor dal, washed and drained

– 1 teaspoon garam masala

– 1 teaspoon mirch powder

– 1/4 teaspoon haldi (turmeric)

– Salt, to taste

For tempering:

– Handful of peas

– 1 teaspoon jeera

– 1/2 medium onion, chopped

– 1 tablespoon ghee (clarified butter or regular butter is fine too)


1.  Add rice and daal together in a pressure cooker with the garam masala, haldi, mirch powder, and salt

2.  Add 2 1/2 cups of water

3.  Pressure cook for 3 whistles (approximately)

4.  Remove from the burner, and allow the pressure to escape

5.  Place ghee in a shallow frying pan and once melted, add the jeera

6.  Once the jeera stars to pop and brown, add the onions and fry until translucent

7.  Add peas and fry until they are a little shriveled

8.  Pour the tempered mixture into the khichdi and mix thoroughly

9.  Add another teaspoon of ghee on top before serving for a more creamy texture

With Valentine’s Day this month, I knew I wanted to make Hubby Dear a special meal at home.  I pored over websites and watched endless Food Network shows to get inspiration but nothing seemed “just right.”  Then it came to me:  Hubby Dear and I love spicy chaat dishes and in particular, we love chole bhature (spicy chickpeas with fried bread).  So I made my Mother-in-Law’s chole and found an easy bhatura recipe online and it worked perfectly.  For dessert, I paired chocolate-dipped strawberries with Kir Royale for a dinner feast!

Chole (recipe serves 4)


– 2 cups chickpeas

– 3-4 roma tomatoes, chopped into small cubes

– 1 serrano pepper, finely chopped

– 1 1/2 tablespoons jeera

– Pinch of asafoetida powder

– 1 teaspoon ginger, grated to form paste


1.  Wash chickpeas thoroughly and soak in double the amount of water, overnight (water level should be 1 inch above chickpeas)

2.  Next day, add chickpeas, and a pinch of baking soda in a pressure cooker with the same water it was soaked in for 2-3 whistles

3.  Remove pressure cooker from the burner and allow to cool and pressure to escape

4.  Using a shallow frying pan or tava, add 1 and 3/4 tablespoons of jeera and roast until brown (the aroma of this is intoxicating)

5.  Remove from the frying pan once browned, and place seeds in a mortar and grind into a fine powder.  Keep aside

5.  In a wok or karahi, add 3 tablespoons of any vegetable or olive oil

6.  When the oil is hot, add asafoetida powder and it should start to brown immediately

7.  Add 1 teaspoon of jeera and let it brown and crackle

8.  Now add the chopped tomatoes and serrano peppers and sautee until the tomato becomes soft and forms a paste-like consistency

9.  Add garam masala and mirch powder and keep stirring

10.  Add the chickpeas (they should be pretty soft now) and mix thoroughly

11.  Add the roasted and ground jeera powder and amchur powder and salt to taste

12.  Add about 2 cups of water slowly and simmer

13.  You can mash a few of the chickpeas to make the gravy a little thicker

14.  Remove from burner and serve hot with bhature, rotis, bread, puris, or rice

Bhature Recipe

This is a great video from Showmethecurry.com that instructs viewers on two ways to make delicious bhature

Source:  http://showmethecurry.com/breads/bhatura-bhature.html

Chocolate Dipped Strawberries Recipe

Source:  http://allrecipes.com//Recipe/Chocolate-Strawberries/Detail.aspx

Kir Royale Recipe

Source:  http://www.france-property-and-information.com/kir-royal-recipe.htm

Breaking Bread

Over the last week, we have had the pleasure of hosting a dinner party and attending a few.  We had a ball breaking bread with friends new and old and loved ones.  The laughter and chatter just makes the meal taste better.  Dinner parties have been apart of my life since childhood.  Growing up, my parents and I would go to a dinner party almost every weekend and host at least a half dozen every year.  The parties gave parents a chance to connect with the Indian community in the Bay Area and the kids a chance to see friends and get into some mischief or the other.  These parties taught me the fundamentals of entertaining.  Over the years, under the auspices of Martha Stewart and Ina Garten, I have had the opportunity to experiment in decor and cuisine.  Each party becomes a theatrical event – the lighting, flowers, music, and most importantly the food.

On Saturday, I hosted a Bon Voyage party for my parents who are leaving for India tomorrow.  The menu consisted of two different food combinations: shredded daikon (mooli) parathas with a plain raita, and brown rice with egg curry.  As a light appetizer, I offered fresh spring rolls and for dessert, apple muffins and cranberry bread with lemon curd.  The best compliment I received was from my father, who said he had conserved his caloric intake all day to indulge in the evening’s dinner.  Now any hostess would love to hear that!

I’m including recipes for the egg curry, mooli paratha, and the spring rolls below.  Enjoy!


Egg Curry

(Source:  http://indianfood.about.com/od/chickendishes/r/eggcurry.htm)


  • 6 hard boiled eggs
  • 5 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 medium sized onion cut into quarters
  • 3 medium sized tomatoes cut into quarters
  • 2 green chillies
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • Chopped fresh coriander leaves to garnish
  • 2 potatoes cut into 1″ cubes (optional)


  • Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while grinding, if possible.
  • Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
  • Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
  • Now add 2 cups of warm water to this masala and bring to a boil on a medium flame.
  • If adding potatoes to the curry, add them now and cook till half done.
  • Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now.
  • Turn off the fire and garnish with chopped coriander leaves. Serve hot with rice and a vegetable side dish.

Mooli Parathas

(Source:  http://www.indianfoodforever.com/punjabi/mooli-parantha.html)

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas
  • Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
  • Peel and grate the radish. Squeeze and drain all the water.
  • Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
  • Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
  • Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
  • Serve the mooli paratha hot with raita or curry.

Fresh Spring Rolls

(Source:  http://vegetarian.about.com/od/maindishentreerecipes/r/ThaiSpringRolls.htm)

  • Spring roll wrappers
  • 1/2 cup bean sprouts
  • 1/3 head of green cabbage, chopped
  • 5 green onions, chopped
  • 1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)
  • 1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
  • 1/4 cup carrots, grated or julienned
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1/2 tsp fresh ginger, grated (optional)


Toss together all ingredients together except wrappers in large bowl. Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper andwrap your spring rolls. Serve with dipping sauce and enjoy!