Photos: Making a Spring Roll with Midland Wok's Cleo Phan

By

To go with the review of Overland's Midland Wok ("Feet First: Midland Wok brings the essence of pork to Overland"), photographer Jennifer Silverberg takes us in the kitchen at the cozy Asian eatery, where owner Cleo Phan walks us through making the cold spring roll. Ever wanted to make one at home but unsure how to roll? When to roll? What to add and when? Here's one way to make your own:
Midland Wok owner Cleo Phan.
Midland Wok owner Cleo Phan.
The making of the Goi Cuon (fresh spring roll.)
The making of the Goi Cuon (fresh spring roll.)
Start with shrimp on the rice paper -- and don't forget the pork.
Start with shrimp on the rice paper -- and don't forget the pork.
Add lettuce.
Add lettuce.
Disperse evenly.
Disperse evenly.
Layer on rice noodles.
Layer on rice noodles.
Begin to roll.
Begin to roll.
Add scallion.
Add scallion.
Get the Hoisin sauce, add peanuts.
Get the Hoisin sauce, add peanuts.
The spring roll with all of its ingredients.
The spring roll with all of its ingredients.
You're ready to eat.
You're ready to eat.

© 2023 Riverfront Times
Powered By Foundation