a bit makeshift. undoubtedly not authentic. delicious.
Get some of these from the local Asian supermarket/grocer:
The thin rice vermicelli noodles go into boiling water for 10 min (turn off heat when the noodle go in)
Assemble fillings ( clean out the fridge). I used mango, lettuce, green onion, carrot, parsley. Also shown: sauce for dipping- tamari, some sesame oil, garlic, a bit ginger, a bit peanut butter, lime
water- for soaking the rice wrappers right before rolling (5 seconds). They will get even more flexible with time.
Assemble fillings ( clean out the fridge). I used mango, lettuce, green onion, carrot, parsley. Also shown: sauce for dipping- tamari, some sesame oil, garlic, a bit ginger, a bit peanut butter, limewater- for soaking the rice wrappers right before rolling (5 seconds). They will get even more flexible with time.
Throw those fresh veggies in the top center of the wrapper and roll.
Dip and eat. I served these with a side of olive-oil pan-fried tofu.
4 comments:
wow. amazing you had all that on hand. an inspiration.
I love how you added a picture of all the steps! nice.
Love the pix. Are the wrappers hard to handle once boiled? Are they sticky? Did you eat them raw or steam them? They look delish. Kind of an Asian burrito. I would like to try messing around with rice wraps. You could do a ton with those. Great ideas. Hope Vermont was a blast.
the wrappers were actually really easy to work with. they are brittle right out of the package and then after a 5-10 sec soak they are pliable. by the time they are rolled up they are very soft. We ate them raw.
I feel it my duty as one of the eaters of wynn's delicious food to give an honest opinion of the taste: fresh, crisp, healthy (if that is a component of taste); the sauce is essential and very flavorful. otherwise the spring rolls themselves would be a bit bland. they are such a healthy delicious meal though...
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