Grilled Vegetable Hand Rolls Food

GRILLED VEGETABLE ROLL-UPS

Steps:

• After grilling (or broiling) vegetables, let cool enough to handle.
• Chop into 1/4" pieces and combine in a bowl with all remaining ingredients, except tortillas.
• Divide between tortillas, spreading filling to within 1/2" of edge.
• Roll up pinwheel style.
• Wrap in plastic wrap and chill 1 hour, to allow flavors to blend.
• Remove plastic wrap and slice in 1" slices and serve. (do not serve ragged looking slices).

VEGGIE SUSHI HAND ROLL

Steps:

• Place the rice in a coarse-mesh sieve and rinse with cold running water until water runs clear. Shake out excess water.
• In a large saucepan, combine rice and water; heat to boiling over high heat. Reduce heat to low; cover and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat; let stand, covered, for 10 minutes. Transfer rice to a bowl and sprinkle with rice vinegar; toss and let cool.
• Meanwhile, peel the carrot and cut into matchsticks. Cut the unpeeled cucumber lengthwise in half; discard seeds. Then cut cucumber into matchsticks. Slice peppers into matchsticks. Cut chives to match the length of the vegetables. All vegetables should be about the same length and thickness. Cut each nori sheet in half crosswise.
• To prepare sushi, hold the nori in one hand, shiny side down. Dip your free hand in a small bowl of water to prevent sticking. Using your wet hand, shape 1/4 cup rice into a ball and place on the left side of nori sheet. Spread the rice to a 1/4-inch thickness, leaving about a 1-inch border of nori on the sides. With your finger, make a crosswise "well" in the center of rice where vegetables will go.
• Place 1-2 sticks of each vegetable (carrot, cucumber, peppers, and chives) in the well and tightly press vegetables together. (Let kids pick combos of their favorites, but making colorful sushi is the goal!)
• To roll sushi, start with bottom left edge of the nori and bring it up on a diagonal to the center of the rice and vegetable. Start rolling the sushi to the right to create a cone shape, using your free hand to tuck it all together tightly. With your fingertip, place a drop of water on the outside bottom corner of the nori to hold the sushi together.
• Repeat steps 4-6 with remaining ingredients.
• Place sushi rolls on a platter and serve with low-sodium soy sauce for dipping, if you like.

GRILLED VEGETABLES

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED VEGETABLE SUMMER ROLLS

Steps:

• In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint. Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 T of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Thai Chili Sauce.
• Dip rice paper wrappers into hot water. Place on counter top. Place lettuce and vegetables on wrapper, roll like a spring roll. Serve with Thai chili sauce.
• In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls.
• Yield: 1 quart

GRILLED TROUT HAND ROLLS

Steps:

• Rinse the trout well, removing any membranes and blood that the fishmonger may have overlooked. Pat dry with paper towels. Lay the trout flat on your work surface and, with a sharp knife, score each fish crosswise at 3 or 4 places, about 1 1/4 inches apart. (For scoring tips, see the Note on page 124.) To enrich the fish and to help it more easily release from the grill rack, rub it with a little oil, inside and out. Season the cavity and then the skin with salt and pepper. Set aside.
• Arrange the noodles on 2 plates in 2-inch mounds for easy serving. Set the noodles out on the table with the rice paper rounds and water bowls for dipping them, the vegetable garnish plate, and the dipping sauce. Set each place with a dinner plate. Have the scallion oil garnish ready.
• To cook the trout, prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium. Grill the trout, turning once, for 5 to 6 minutes on each side, or until the skin is crisp and lightly browned. The trout is ready when the meat is opaque. Peek inside the cavity; there should be no sign of blood. Use 2 spatulas to transfer the fish to a platter. Scatter 2 tablespoons of the scallion oil garnish on top of each fish and bring the rest of the garnish to the table.
• Explain to any diners new to this dish how to make their rolls. First soften a rice paper round in the water bowl and place it on a plate. (See page 331 for tips on working with rice paper.) When the rice paper is pliable and tacky, layer the ingredients on top in the following order: a lettuce leaf, some torn herb leaves, a few cucumber slices, some noodles, a little scallion oil garnish, a piece of fish, and a drizzle of sauce. Wrap up and enjoy.