rolling out of spring into summer

ohhh texas heat. almost makes me want go back to the weeks of rain, tornados, and hail (my poor car). my mom and i decided to celebrate the last few weeks of spring by rolling some vietnamese-style spring rolls.

the spread:

*boiled shrimp & grilled pork loin (sliced)

*vermicelli noodles: boil for 4-5 minutes and drain

*mung bean sprouts, shredded carrots, basil, mint, cilantro, lettuce

*rice wrapper, looks like…

*sauces: (1) fish sauce with a dollop of chili garlic sauce, (2) hoisin-peanut butter sauce – 3 parts hoisin, 1 part peanut butter.

directions: fill a large bowl with warm-to-hot water. dip the rice wrapper into the boil for 2 seconds, making sure all sides of the wrapper touch the water. one method is to hold the wrapper upright and turn clockwise like you are turning your steering wheel. the wrapper will still feel stiff, but it’ll soften while you fill it with ingredients. in a row across the center, line up desired ingredients, leaving 1-1.5 inches on the edge uncovered. fold the uncovered sides inwards and then tightly roll the rest of the wrapper. serve with one of the two sauces (i liked the hoisin-peanut butter one better).

i’m not the best at wrapping these suckers, but the result was delicious and crisp. and healthy!


2 thoughts on “rolling out of spring into summer

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