We had guests over the weekend. I like to cook for people when they stay with me. However, these folks were busy with a conference, so they were in and out all weekend. I figured Sunday would be a good day to cook for them. (I did not know that they would be having dinner at the conference as well).
I planned to make Spring Rolls, and an orientalish fried brown rice. A light but filling “snack.” I had all the ingredients but one. Red Fresno (or red jalapeno) chilis. I live in Southern Arizona, I ought to be able to find a fresh red chili somewhere.
I went to 10 grocer outlets. TEN! I spent almost three hours on this hunt, and I could not find a red hot chili any where, no japones, fresnos, jalepenos, nothing. I was distraught. I finally found, to my culinary terror, a jar of red jalepenos. I purchased it praying that they were hot enough for the chili dipping sauce I was making for the Spring rolls. Sometimes a chef has to improvise.
I returned to my kitchen to slice, dice and create my culinary delights. The experiment to use water to close up the wraps worked for my partner’s vegan diet. The others received the standard egg wash.
This dish is a variation from the cookbook “Vegetarian”, edited by Nicola Graimes. This book is virtually a bible for vegetarian cooking.