Monday, February 4th, 2013
A Recipe for Lunar New Year (From My Kindergartner)
I woke up Sunday morning to quite a bit of banging in the kitchen. I was a tad concerned about someone getting hurt or something catching fire, as we don’t normally leave the kids in the kitchen unsupervised. They knew better than to use the stove though, right? But my kindergartner does tend to possess a degree of independence and ignore-the-rules confidence, especially when she feels she is doing right. As I tried to muster myself out of bed, I guessed at what could be transpiring in my half-asleep haze. By the time I came into the kitchen, my six year old was in full swing. What was she making so intently?
She had learned how to make spring rolls that week in cooking class at school and had begged me to buy rice paper all week long. I finally bought some Saturday when I did the shopping and she must have gotten excited when she saw the paper on the counter Sunday morning. She grated the carrots, chopped up the celery, soaked the rice paper and rolled it herself. While the results were edible, although not necessarily the tastiest spring rolls I have eaten with the giant chunks of celery and lack of anything other than carrot and celery, she definitely got an A++ for effort. She did note that she was missing mint.
Here’s her finished product:
She then explained to me that these were for the Asian New Year, which was coming up in a few days. I loved that she was a step ahead of me on this one.
© 2013, Stephanie Meade. All rights reserved.
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