Rollin' on Dubs: Spinach Sesame Rolls

Rollin' on Dubs: Spinach Sesame Rolls
Jun 04, 2009 By Fred Dintenfass , eChinacities.com

Spinach sesame rolls chinese ingredients
Photo: WindRainbowShy

I’m going to skip the long intros I wrote for Cool as a Cucumber: Pāi Huángguā and Green Beans with Ginger Juice and get right down to business on this excellent summer dish: spinach sesame rolls. It’s quick, delicious, looks fancy, and is as easy as yi, er, san. The original recipe (in Chinese) can be found at WindRainbowShy

You’re going to need exactly three ingredients: bunches of fresh spinach [菠菜 | bōcài], sesame paste [麻酱 | májiàng], and white sesame seeds [熟白芝麻 | shú báizhīmá].

Spinach has tons of dirt around the roots so you’re may want to wash it, put it in a bowl of water to soak for a bit, and then rinse it a few more times. Since we’re not cutting off the ends until after cooking they need to be rinsed extra carefully.

Boil water and cook the spinach until it wilts and softens, no more than 3 minutes. Drain the spinach and run cold water on it to stop it from cooking further and to make it manageable to work with. Roll the bunches of spinach together. Cut off the roots and throw them out, and then cut the rest of the roll into 1.5 to 2 inch-long segments (4-5 centimeters).

Spinach sesame rolls chinese food recipe
Photo: WindRainbowsShy

Mix the sesame seed with a little salt and cold water and dip one end of the cooled spinach into the bowl to coat it with seeds. Drizzle a nice little line of sesame paste across the top of each roll. Refrigerated before serving. If you can stand to wait that long.

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Related Links

Cool as a Cucumber: Pāi Huángguā
Ye Cai - Eating Delicious Chinese Weeds?
Green Beans with Ginger Juice
Guide to Street Food

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