There are times when a recipe from the Devil’s Kitchen calls for an item which mere mortals might deem…unpalatable (gasp.)
In order to make these recipes as universally friendly as possible, I have endeavored to provide you, the at-home chef, with suitable substitutions.
Case in point: Bloodworms.
Yes, this is a very up close photo of what bloodworms look like. Yum!
To us down here in the pits of purgatory they’re a rare treat. To you, they’re — well, not something you’d decide to try (but trust me, you’re missing out.)
In order to preserve at least the VISUAL authenticity of my recipes, I’ve provided you with this easy substitution.
You will need:
- 1 uncooked rice noodle “nest.”
- Red food dye
- Black food dye
- Plastic zip top bag
- 1 Cup warm water
Take your uncooked noodles and put them in the plastic bag. Add in your warm water and enough red and black dye to achieve a deep burgundy.
Put your noodles into the fridge and allow to soak up the water for at least an hour.
Rinse and cook as usual.
In a pinch, these rice noodles can replace bloodworms. They may not have the same taste (pity) but at least they look like the real thing.
To make Bloodworm Spring Rolls, you will need the following:
- 1 Cup Bloodworms (see above for the squeamish and/or unadventurous)
- 1 Cup red cabbage
- 1/2 Cup carrot
- 1 Tablespoon fresh cilantro leaves
- 1 Tablespoon fresh basil leaves
- 1 Tablespoon fresh mint leaves
- 6-8 Spring roll wrappers
- 1 Teaspoon black sesame seeds (for garnish)
The first thing you want to do is make sure your carrots and cabbage are finely sliced/julienned. Your herbs (mint, basil and cilantro) should be finely diced.
Once you are done slicing and dicing your greens and vegetables, it’s time to assemble your spring roll.
Start out by placing one spring roll wrapper into a shallow dish of warm (not hot) water. Allow it to soak for about 30 seconds. You don’t want to oversoak the wrapper as it will become unmanageable.
Place you wrapper onto a smooth surface, like a plate.
In the lower center of your wrapper, place a layer of cabbage and carrots, topped with a light dusting of your cilantro, mint and basil. Layer a pile of your “bloodworms” directly above the vegetables.
Fold up the bottom flap of your wrapper, making sure to cover your ‘stuffing’ tightly. The trick is to not over-stuff your wrapper.
Once you get your bottom flap rolled and tucked, fold in the sides of the paper creating a “pouch” to hold your filling.
Then, carefully, roll the rest of the wrapper up and around your filling just like you’d do a burrito.
Garnish with your black sesame seeds.
To create your dipping sauce, you will need:
- 1/4 Cup smooth peanut butter
- 1 Tablespoon Hoisin sauce
- 1/2 Tablespoon Soy Sauce
- 1/4 Tablespoon chili oil
- 1 Tablespoon warm water
Mix all together until smooth.
Serve with your spring rolls and enjoy.
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