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Opinions Wanted: Rainbow Spring Rolls

post #1 of 5
Thread Starter 

I'm going to be taking culinary classes starting in August, and perfectionist that I am, I'm already thinking about what to do for my final. One of the things I'm considering, obviously, is rainbow spring rolls. What I'm having the most trouble deciding is what vegetables to use for the filling. As of right now I've chosen: Red - Tomatoes, Orange - Carrots, Yellow - Bell Peppers, Green - Avocados, Blue - Potatoes (colored with food coloring), Purple - Cabbage. For dipping I'm thinking a ginger-soy sauce. What I want to know is, what do you think? Is there a better combination of vegetables? Do you know a good sauce for dipping? By all means, share your thoughts.

post #2 of 5

I don't think you should decide what you are going to make for your final exam before you've even started school.

You'll learn so much whilst there, don't box yourself in. I can almost guarantee that come the finals you'll have changed your mind about what you’re going to make!

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply
post #3 of 5

Also, bear in mind that blue suppresses the appetite - there's a reason why there's not much blue food around. I'm not saying don't do it, it does sound interesting and I'd love to see a picture. Just don't overdo it.

post #4 of 5

I think you're letting presentation dictate your recipe. Even the name of your dish describes its look but not its flavor.

 

If you didn't think about presentation for a mn... or if you imagined eating in a dark dark place where you couldn't really see your food, would the following sound good to you? 

 

Spring roll with avocado, potato, tomato, carrot, bell pepper and cabbage. 

 

I would try to think of flavor first. 

 

Have fun in culinary school. You're going to love it! smile.gif

post #5 of 5

Agreed with frenchfries.

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