Hello, welcome back to Opinionated Ant.
Hungry? I was so I nagged my Human into making her fresh summer rolls. Before she would let me eat them though we had to make a how-to video. Normally, Bebe the Concert Aficionado would be in her princess apron and lording over the kitchen, but she was excused since she handed in her doctors note. We can’t afford to get sick you know. And neither can you so before you start please wash your hands.
“End of Public Health announcement.”
I was wondering when you’d butt in Human.
Here’s our recipe sans video… if you’d prefer an audio demonstration go here.
Spring roll wrappers (softened in water)
Mint (cut, shredded to your desire)
Lettuce(large pieces to make “cups” or shredded if you prefer)
Carrots (shredded or sticks)
Cucumbers (sticks, it’s easiest to eat this way)
Avocado (small slices)
Have softened wraps ready, my human does one at a time only because she forgets and puts them on top of one another (don’t do that- they’ll stick!).
Cut up all vegetables.
If you are using large pieces of lettuce place the vermicelli, carrots, cucumbers, avocado and mint inside it. Place the lettuce cup inside the wrapper and roll up.
(If you’re using shredded lettuce then you can just through it all together inside the wrapper.)
Serve with your favorite dipping sauce (fish sauce, peanut sauce, soy sauce, hoisin and or rice wine vinegar).
Since these are “fake” summer rolls the combinations are limitless. Some of our favorite ingredients are:
Crab meat, shrimp, leftover chicken or steak; Mint, basil, cilantro; bean sprouts, vermicelli… you get the idea.
Are you looking for an authentic (or other variation) recipe? Here are a few sites to get your stomach acids pumping!
*Rasa Malaysia~Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe
*Passionate Eater~Fresh Summer Rolls (Goi Cuon)
*Eating Out Loud~ Healthy spring rolls with peanut sauce