By Catering Chef Christian Johnston
Suggested Pairing: 2006 NxNW Walla Walla Syrah
- 4 ea Vietnamese Spring Roll Wrappers
- 1 ea Anaheim Chili
- 1 ea Avocado
- 1 ea Broccoli Stem, julienne
- 1 tsp Yellow Curry Powder
- 2 ea Green Tea Bags
- ½ c Short Grain White Rice
- 1 tsp Vegetable Oil
- 1 tsp Rice Wine Vinegar
- ½ c Candied Pecans
- 2 T Water
- ½ c Salad Oil
- Salt & Pepper
Prepare the green tea in a small saucepan with 1 ¼ cups of water. Remove tea bags, add vinegar, oil, salt, and rice. Reduce heat to low, and cover. Remove from heat when moisture had been absorbed, cool in the refrigerator.
In a food processor, blend candied pecans with water (1-2 T) until formed into a smooth paste. Slowly add oil until mixture has achieved the consistency of mayonnaise.
Briefly submerge spring roll wrappers in water, placing them in between dampened linen kitchen towels. Spread a thin layer of cooled rice onto the spring roll wrapper, into a roughly rectangular shape. Lay roasted chilies, and avocado lengthwise on top of the rice mixture. Tightly roll each wrapper and trim the excess. Serve over curry dusted broccoli stem with candied pecan aioli.
Julienne broccoli stems, lightly blanch, and dust with yellow curry powder.