Second Book:

Elizabeth Street Cafe
By Tom Moorman, Larry McGuire, Julia Turshen
ESC: Char-Grilled Flank Steak Spring Rolls, pg. 100

ESC: Char-Grilled Flank Steak Spring Rolls, pg. 100

FlankSteakSpringRolls.jpg

I paired these with one of my favorite spring roll dipping sauces- spicy peanut hoisin with a lil fried garlic on top.

Difficulty: Medium
Tips & Tricks: If you don't have a Cambodian mother-in-law to help you out (TY mama Som), teach yourself how to roll spring rolls via YouTube!
Easy Substitutes: Make these once as is because they are tasty- but next time fill with whatever you please!
Pair With: All the dipping sauces. I made a spicy hoisin, ESC recommends Nuoc Cham, sweet chile vinegar or peanut sauce. 
Make Again?: You KNOW it.

ESC: Black Sesame Macarons with Black Sesame Buttercream, pg. 154

ESC: Black Sesame Macarons with Black Sesame Buttercream, pg. 154

ESC: Homemade Granola with Ginger and Palm Sugar Syrup, pg. 44

ESC: Homemade Granola with Ginger and Palm Sugar Syrup, pg. 44