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October 3, 2009

Who I am: a kid who just realized I’m supposed to be an adult now, a graduated English major, an amateur cook, a devotee of the farmers’ market, a recently converted vegan.  I live in Wisconsin, where I’m fortunate enough to have access to a huge variety of seasonal produce, which I chop up, sauté, roast, simmer, and otherwise shape into meals.  Mostly.  I’ve had some fairly spectacular failures as well (just ask my friends about the salty eggplant fiasco), but you know what they say about practice.

I’ve started this blog as a sort of cookbook-in-progress, a record for myself of things that worked.  An insurance policy against reinventing the wheel.  In the hopes that my cooking and eating might inspire others.  As a motivator to keep saving up for a camera that will take decent pictures.

All right.  Enough blogging about my blog.

Peppery Autumn Spring Rolls with Soba Noodles and Mustard Sauce

serves 2

1 poblano pepper, seeded and thinly sliced lengthwise
1/2 beauty heart radish, roughly julienned
5-6 baby carrots, roughly julienned
large handful spinach, chiffonaded
3 green onions, sliced into thin rounds
8 spring roll wrappers

For dipping sauce:

4 Tbsp Dijon mustard
2 tsp sesame oil
2 Tbsp cider vinegar

For noodles:

1 roll soba noodles (mine come 3 rolls/250 g package)
1 tsp toasted sesame oil
1 Tbsp sesame seeds

1. Set water to boil for soba noodles.  Prepare vegetables in neat piles so they’re easy to access once you’ve begun filling your spring rolls.  Fill a skillet or wide, shallow pan with warm water to soften your spring roll wrappers.  I usually set up my counter like this: skillet on the left, towel for the wrappers in the middle, fillings on the right.


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