Chinese Cooking Demystified

Try Susanna Foo's Recipes For Spring Rolls And More

(CBS)  Two-time James Beard Award-winner Susanna Foo is America's leading Chinese chef. And for The Early Show's Culinary Inspirations series, she shares a few recipes from her new book "Fresh Inspiration."

In it, Foo highlights her passion for fresh ingredients and simple recipes. Her modern interpretation of Chinese food incorporates American ingredients with traditional Chinese techniques.

The following are her recipes:

Crispy Tuna Spring Rolls With Fresh Herb Salad
(Serves 6)

Ingredients:
1 1/4 pounds sashimi-quality tuna, about 1 inch thick
1/4 teaspoon kosher salt
Freshly ground pepper
1 large carrot
8 ounces spinach, stemmed and washed
1 cup fresh cilantro leaves
6 Shanghai-style spring roll wrappers
1 large egg yolk, lightly beaten
4 cups soybean oil or corn oil for deep-frying
Wasabi crème Fraiche
1/2 cup pickled ginger (without added food coloring)
Fresh mild herbs or baby greens (any or all of the following: basil, arugula, watercress, cilantro, chives)
Honey Soy Glaze

Method:

1. Cut the tuna into 6 strips, each about 3 1/2 inches long and a 1 inch thick. Mix the salt and pepper to taste in a small bowl. Rub the mixture evenly over the pieces of tuna.
   
   
2. Peel the carrot and cut into 3-inch lengths. Using a Japanese Benriner, mandoline or sharp knife, cut the carrot into paper-thin slices; you need a total of 12 slices.
   
   
3. In a medium saucepan, cook the carrot in boiling salted water for 1 minute. Immediately remove from the water and transfer to a bowl of ice water to stop the cooking. Drain, dry with paper towels, cover, and refrigerate. Repeat with the spinach and then the cilantro, squeezing out any excess water. Refrigerate, covered.
   
   
4. Lay 1 spring roll wrapper on a flat surface with a point facing you. Place 2 slices of carrot and a little spinach crosswise on the wrapper, about one third of the way from the top. Top with 1 piece of tuna and some cilantro. Fold the point farthest from you down and over to cover the filling, then fold in the left and right sides tightly, brush the bottom edges with a little of the egg yolk, and roll up tightly to seal. Repeat with the remaining wrappers and filling ingredients.
   
   
5. Heat the oil to 375 degrees. Add the spring rolls and fry until wrappers are firm, 1 to 2 minutes. Do not overcook. Drain on paper towels.
   
   
6. To serve, cut the spring rolls diagonally in half and place in center of six plates. Spoon 2 tablespoons of the crème fraiche around the spring rolls, mound a little of the pickled ginger next to each one, and garnish with the herbs or baby greens. Drizzle some of the glaze around the rolls and serve.

Wasabi Crème Fraiche:
(Makes about 3/4 cup)

Ingredients:
2 tablespoons wasabi powder
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt
1/2 cup crème fraiche

Method:

1. In a small bowl, combine the wasabi powder with 2 tablespoons cold water and slowly mix until it becomes a smooth, thick paste. Add the vinegar and salt, and mix well.
   
   
2. Cover and set aside for about 10 minutes, until the flavors blend.
   
   
3. Add the crème fraiche and mix gently until well blended. The sauce will keep, covered and refrigerated, for 1 week.