Gentle readers, today’s video features a very special guest, The Practical Cook Junior. In an effort to prove that you can both cook and convince the junior members on your team to cook and eat, too, TPC Junior kindly agreed to demonstrate the proper summer roll making technique. It is very hot this week, and you’re probably noticing a theme.
Not only is the fridge laden with veggies, I’m not in the mood for a hot soup. The full dinner menu was stir-fry and rolls, the rolls added because all of the veggies I wanted to use wouldn’t fit in the pan. Summer rolls are a great way to use up a bit of this and that, and to leave a bit of this and that for other uses.
Summer Rolls Recipe
The only special ingredient you’ll need are the wrappers, which are sold dry, in the Asian section of your supermarket. I would recommend buying the smaller size, if you have a choice. You’ll see why. Roll the instructional video:
3 to 4 spring rolls skins (yeah, and it feels like skin, too)
a few ounces small noodles, cooked (traditionally vermicelli or cellophane noodles, but I used Somen noodles, which I had on hand, and they were fine, angel hair pasta would work, too)
1/4 block of extra-firm tofu, cut into matchsticks
1 cucumber, seeded and cut into matchsticks (if available!)
1 carrot, peeled and cut into matchsticks
a few lettuce leaves
a few sprigs of cilantro, tough stem ends removed
peanut sauce for dipping (I used commercial, still in the test kitchens perfecting a recipe, please send one if you have one you love)
1. Soak the skin, one at a time, in a shallow container of cool water.
2. When the skin is pliable, remove to a plate or other work surface and add fillings, being careful to not overfill. Don’t add more than you would see in an egg roll. This is NOT a burrito, people.
3. Fold the ends up, then tuck the skin around the filling, and roll. Slice into sections, eat.
And these things are expensive to buy out, but they are really that easy. You can shove any variety of crunchy and soft items in there. Everything tastes good with peanut sauce. Except shrimp, which would kill me. Feel free to add some if they won’t kill you.
Perfect side item for stir-fry or any Asian-themed dish you’ve got planned. Have you ever made summer rolls? What do you like in them?
Up next, Kitchen Tool Talk!