Happygardener23
It was so good to see you too. The swap and its preparation made this period the happiest time of year for me. Seeing you and all the familiar faces and reconnecting makes it special. Hearing from you and everyone after the swap makes it even more worthwhile.
Happy & Everyone,
I am glad you like the wraps. They are actually Vietnamese in origin. I jus make them my way using my own fillers. It is really a salad presented differently.
Main ingredients:
1. Rice paper
2. Fillers
3. Sauce/dip of your choice, e.g. salad dressing, sweet and sour sauce, dumpling sauce, etc.
1. Rice paper, dry or soft, found in Asian stores. The soft kind is found in the frozen section. I like the dry kind that comes in all brands, sizes, round or square. These are my favorites:
Dry rice paper is brittle. So be careful when handling it.
2. Fillers: your favorite salad ingredients
The following are my favorite fillers:
All kinds of greens I can get my hands on: lettuce, kale, Swiss chard, romaine, radish greens, young dandelion leaves, young plantain leaves, young amaranth leaves, spinach, etc. (That's why my spring rolls never taste the same twice).
Bean sprouts, sprouts of all kinds
Herbs** make the rolls distinct in flavor (s)
My most favorite herbs are mint & cilantro, especially chocolate mint. But when I run out of chocolate mint, other mint will do. (I discovered that I do not like the taste of lavender mint, tho, sorry seedrat).
Optional herbs: basil (any flavor), and these Asian herbs usually found in Vietnamese stores:
Hot mint (Rau Ram?):
Houttuynia cordata:
Stripped or thinly sliced: carrots, beet, cucumber, fried tofu, pickled radish
I only use Korean pickled radish/daikon, found at SuperH Mart.
Optional:
- cooked shrimps, strips of chicken or any meat of your choice
Making spring rolls
1. Wet a sheet of rice paper with warm water. Drain off excess water.
*Since I tend to break the rice paper, I like to wet both sides of a smaller sheet of rice paper, place it on a large plate* or cutting board and a larger sheet of rice paper on another board. (*A large glass plate as the one found in microwave ovens is my favorite).
2. Place green salad on the smaller sheet of paper first then add the remaining ingredients. Roll everything into a log tightly
3. Place the roll on the larger rice paper, then roll it again tightly.
4. Chill in the fridge for 10-15 minutes. ( I do not like to keep it in the fridge too long because the rice paper's consistency will change).
5. Serve with sauce of your choice.
Bon appétit!
