Mother’s day is coming up and let’s be clear: You are NOT doing enough for your mother. Don’t get started with, it’s a CVS holiday fabricated by capitalist pigs to make me look bad. You looking bad has little to do with drugstores, more to do with drugs. I use the term “drugs” loosely. I’m referring to bad choices generally, including your girlfriend/boyfriend and career choice.
Your mother loves you, probably, but when she looks at you with that warm, soft-focused stare–that’s just relief. You’re alive and relatively well dressed, Ok you have clothes on. You don’t seem to be living out of your car(anymore). Much of that doting gaze is simple disbelief–nothing to do with your specialness. She can’t believe she survived you. After what happened with the pretty straight forward task of learning to go to the bathroom, she’s astounded you mastered the 5s and 10s of the times table–let alone found employment. You really set a tone with the potty training. At first she thought: He really is his own little man. He’ll come to a thing when he’s good and ready. That’s my boy. Examining all the angles–thinking outside the box–outside the toilet in your case.
Anyway, each May you are given a fresh opportunity to make amends to your mother by offering some token of affection. You could take her to brunch, but hasn’t she been through enough? She has to watch you try, then fail to flag a waiter down by raising your index finger, curled into a hook above your head. She has to listen as you elevate your voice to 6th grade girl soprano height, yipping: Pardon? Excuse me? Yes? Pardon? All this and the cherry on top when you remind her what a terrible tipper you are (she’ll check the bill). Instead, make her something. Mom’s love that crap.
If my mother were alive (she surprise-died youngish) I would cook for her on Mother’s Day. She had mild yet persistent arthritis and I regularly disappointed her by preparing foods that “tasted healthy, like a medical treatment.” With this recipe, Matcha My Hero Dessert Spring Rolls, I could have duped her. She loved green-tea ice cream and colorful fruits. She would think this ridiculously healthful, anti-inflammatory treat was bad for her, and thus good. I get it. I eat healthfully with one goal in mind: eat healthy enough most of the time, get to eat enough bacon and sugar to make life worth living.
I’m working on an equation that will support us along these lines. Something like 6 days of sprouted lentil chard wraps to one day of cheeseburgers? I’m definitely using New Math because I have to eat 1-3 (12 oz) bacon wrapped, deeply marbled ribeye steaks in order to choke down the chard things. I’ll probably buy a calculator and get back to you. Like healthcare, eating right is more complicated than I realized. Now that Michelle Obama is free, maybe I can get a little help up in here.
Matcha My Hero Dessert Spring Rolls
- 2 cans full fat coconut milk. I used Thai Kitchen by Simply Asia. Use your favorite coconut milk but be sure there are at least 12 grams of fat for a 13 oz can.
- 1-4 teaspoons Powdered Matcha (green tea). I used 2 teaspoons Numi Ceremonial Matcha.
- Beautiful fruit. I used mangos, pineapple, mandarin, blueberry, blackberry, strawberry and kiwi.
- 1 package Spring Roll wrappers made of rice flour. I used Bánh Tráng brand.
- 1-4 tablespoons powdered sugar. Alternative sweeteners should be dry. Darker sweeteners will change the creamy green filling to brownish green 🙁
- FOR THE DIPPING SAUCE
- 1 lime
- 1 tablespoons honey
- 1 or two fresh or dried, medium spicy, red chilis
Place 2 cans of coconut milk in your freezer for 10-15 minutes. I take pains to keep cans of coconut very still and undisturbed in order to keep the cream from mixing with the grey slurry liquid.Treat you cans of coconut like nitroglycerin and you should be good. Chilling the cans in the freezer further encourages the separation of fat and liquid, making it easier to scoop out the glorious unsullied cream.
Mix Matcha and powdered sugar by taste. Start with one teaspoon of matcha with 1 tablespoon powdered sugar. Blend well and taste. Add more matcha and/or sugar to your liking. I used 2 teaspoons matcha and 2 tablespoons powdered sugar.
Whip the cream with Matcha and sugar as you would whipping cream. It often fluffs up perfectly just like dairy whipping cream. Place the whipped matcha coconut cream in the refrigerator to chill and stiffen.
Prep your fruit. Slice strawberries and kiwis thin. Slice blackberries in half lengthwise. Cut mango into strips. You could cut the blueberries in half but that's just nuts. Settle down.
Prepare a big wide bowl for softening the rice wraps by filling it a few inches deep with very warm water.
Add a teaspoon of vanilla and a tablespoon of honey. This will give a slightly desserty flavor to the slightly savory wraps.
When you have all your fruit cut and ready, prepare a piping bag with a plain tip OR use a ziplock or other plastic bag for piping Matcha Cream. Cut a tiny hole in the lower corner of the plastic bag for the cream to squeeze out. Fill the bag with 1-2 tablespoons matcha cream at a time. It warms and liquifies in your hands. Adjust the piping outlet as needed. Place the prepared and loaded piping bag in the refrigerator.
Have a big ceramic or smooth plastic surface ready for wrapping the rolls. Dip the rice wrap disc into the warm honey/vanilla water swiftly. Just slosh it in, wait a second and take it out. The disc will still feel a bit firm. It will continue to soften.
Lay the softening rice wrap disk flat on a rolling surface and begin to fill with fruit.
Pay attention to the pictures. Lay the fruit down with the knowledge that the FIRST fruit will be the shape and color that shows through the wrap--the top of the roll. So place the blackberries nubbly side down instead of slice side down. Got it?
Place your fruit bundle right in the middle of your wrap and build it about 1 (1/2) inch high. Leave about half inch uncovered rice wrap on each side of the fruit bundle.
Bring the front edge of the softened wrap up and over the fruit bundle. Tuck it up and over the fruit. Roll the whole thing over. Tug, fold and tuck one or each end of the roll. Some people leave one side of the spring roll open. Some people close each side. You're the boss of your spring rolls. Do. what. the. hell. you. want.
After laying down the fist line of fruit, pipe a strip of Matcha Cream over the top. It's delicious and serves as a nice glue. If you make these outside in the heat like I did, everything will melt annoyingly and slip apart freakishly. Do this work in a walk in refrigerator or a cool (temperature) kitchen.
I added little blurps of Matcha Cream to hide unsightly mistakes on my rolls and as a point to glue more fruit to the plate for a pleasing look.
Serve immediately or chill. If chilled, remove from refrigerator and let warm SLIGHTLY at room temperature for a few minutes before serving. Do not chill for more than a couple of hours. These get sticky and weird after a while in the refrigerator.
These make a delicious dessert to follow Vietnamese, Korean, or other barbecue. I will definitely serve these over the summer grilling season. The rolls are so beautiful with the creamy green Matcha next to the bright fruit. Yum.