Feeling a bit plump,
I am trying to get back on track after two months of eating like I was 10 years old and had energy to burn. I thought to myself, ” I’ll try summer rolls!” Although never having done this before, my trusty tablet and google helped me find a recipe at Food Network. I’ll give you first the recipe and further down the reality of my experience. The picture is of the ones I made. I used Thai Won Ahn in the peanut sauce and must say the whole dish turned out yummy.
To begin with I thought these were “spring rolls”. It seemed appropriate as I am wishing winter to move on. After much dialog with others about this adventure I learned these were “summer” rolls. Spring, summer, at least it I see warmer weather coming either way.
As usual, I made these without much preplaning. I didn’t have chicken so I used left over cooked pork and cut it up in tiny chunks. Next time I will cut the meat in slivers if it can’t be shredded. I had carrots but not the other veggies so I used napa cabbage and onions. Thai Won Ahn peanut spread as part of the sauce added a nice zing.
I didn’t realize the rice wrappers would feel like a plastic frisbee so if you have not used these before don’t get distracted by this fact. Also, only dip one wrapper in the water at a time. I tried two, but number two became like one of those sticky hands that kids can fling at a wall. Once I got the rice wrapper properly damp using it was pretty easy.
Basically I made an oriental burrito. The roll came out a little lumpy and I probably could have put more filling into the roll. For my first try the process went pretty smoothly. I wrapped each completed roll in plastic wrap for overnight storage. If you decide to fry these rolls, then you can call them a “spring” roll.
Overall, I had fun experimenting and will definitely make these again. I encourage you to think out side the recipe and put anything you like in these rolls. These made a great lighter lunch for me and the peanut sauce made the meal a tasty experience.