My wife has done enough recollections on her Guild Wars adventures, so it’s my turn! Our guild has been slow to get back to the raid after taking a break, but we finally got back to it and regularly got the vale guardian to the 5th stage! I was so excited that we got that close so many times that I wanted to celebrate with a little adventuring of my own. My wife and I made a jumping puzzle in our guild hall by sticking boxes and other things into walls and setting up a little climbing section, but that just made me wonder how high I could actually go. I figured out how to use a few mossy pillars to climb infinitely high and found some really neat sights at the top of the Gilded Hollow guild hall. It’s amazing to think that above the dim, shimmering caverns below Tarir, there is something as beautiful up top as this shot (and yes, my suit looks fantastic). May you be inspired by my artful posing as you enjoy this new recipe from my wife!
Happy Lunar New Year! May the year of the monkey be a wonderful and lucky one for everyone. This year Guild Wars 2 celebrated the year of the monkey by bringing back the lunar festival. I love the lantern decorations they added to the guild hall and the new back piece is amazing. My husband bought it the day they released it and his druid has been wearing it since. Arenanet made a handful of updates to the festival this year including new images for the food rewards. After looking at all of them I knew it was time for me to make some spring rolls. These spring rolls do take a little bit of time to assemble but once you fry them up, you will absolutely love the end result.
Results: 15 spring rolls
Ingredients:
320g nappa cabbage, sliced
100g carrot, julienne
50g bamboo shoots, julienne
60g dried shiitake mushrooms, rehydrated, caps removed and thinly sliced
120g bean sprouts
10g ginger, chopped
10g garlic, chopped
30g green onion, thinly sliced
soy sauce
spring roll wrapper (you can substitute for egg roll wrappers if that is all your store carries)
sesame oil
peanut oil
¼ cup water
1 ½ tbsp cornstarch
Heat up a wok with 2 tsp of sesame oil. Add the garlic, ginger and green onion and cook for 2 minutes.
Add the napa cabbage, carrots, bamboo shoots and shiitake mushrooms. Cook until the nappa cabbage has wilted.
Finally add the bean sprouts and cook for 3 minutes.
Remove from the heat and spread on a baking sheet. This will help cool the filling.It is important for the filling to be completely cooled off before wrapping. In a small bowl combine the water and cornstarch, this will be used to seal up the spring rolls.
Take a wrapper and place it on the counter in a diamond shape facing you. Place a large tablespoon of the filling slightly below the center of the diamond (as pictured above). Carefully wrap the spring roll by taking the bottom corner and covering the filling.
Fold the left and right corners toward the center. Make sure there are no holes leading to the filling when you do this fold. Wet your finger with the cornstarch water and cover the top portion with it. Tightly roll the spring roll up until it is sealed.
Place the assembled spring roll seam side down on a plate. Avoid stacking them on top of each other so they don’t stick together. Keep them covered with plastic wrap to prevent them from drying out.
As you are assembling the spring rolls, begin heating some oil for deep frying. In a deep pot, fill it with an inch deep of peanut oil. Pre-heat the oil to 365℉.
When the oil has heated, carefully place the spring rolls in (3-4 at a time). Deep fry until they are golden brown. Place the fried spring rolls on a paper towel covered plate to remove an excess oil. Serve while hot.
