July 13th, 2007
Don’t you admire Chinese restaurant menus? It’s happy soy beef, or buddha’s palace, or pearls of gold–it sounds very exciting. I’ve often wondered why foods have such cheery names. Ryan and I have taken to this way of naming, and when appropriate, add happy to our favorite places. Last night, I tried my hands at spring rolls, and they were tasty and surprisingly easy.
I decided to use what I had on hand, instead of going to the store and buying rice noodles, bean sprouts, cilantro, tofu, and iceberg lettuce, which would have been tasty with what was already in my fridge–spinach, red peppers, carrots, ginger, and basil. I sliced the red peppers thinly, grated the carrots and ginger.
I found the rice spring roll wrappers at my local Asian market (Uwajimaya rocks), and the woman who helped me find them, demonstrated that I was to submerge them repeatedly in hot water (from the tap, not boiled) until they were melty and usable.
I then loaded them with goodies, wrapped them up, and served them with Cold Peanut Soba Noodles and jasmine green iced tea. Delicious!