Tuesday, April 28, 2009

Summer Rolls

Summer rolls are easy to make, pretty to look at, and fun to eat. Like a salad you can hold in your hand.

Start with a package of rice paper wrappers, which can be found in the Asian section of your grocery store. They are not expensive; mine were slightly over three dollars, and the package had at least 30 wrappers in it. To use, dip into warm water for a few seconds until they become flexible. Place onto a plate, add your fillings, and roll. When first removed from the package, they are very stiff and brittle, and will break, so handle them carefully at first. Once they have softened, they become like a piece of skin, very pliable and stretchy, and I find them to be very forgiving. Once you roll a couple, you'll really have the feel for it.

I have used them to wrap chicken salad and tuna salad. Today, I used hummus, grilled zucchini, red bell pepper strips, toasted sliced almonds, sliced red onion, baby spinach leaves, mint leaves, and sprouts. I served them with a simple soy ginger dipping sauce.

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