Summer Rolls, Makes Me Feel Fine…


Blowin’ thru the jasmine in your mind? So you went a bit overboard grilling up some shrimp, or perhaps some chicken, or maybe even some steak or some pork chops. Burgers even. You made too much food and now you have some (or a lot of, as it usually is in our case) leftovers. Leftovers, gah. What do you do with it?

I propose you make some Summer Rolls (Banh Cuon).

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I realize it looks intimidating, but really, if you follow Rachel’s tutorial, its quite easy, and also an excellent way to use up leftover grilled meats. The only special ingredients you really need are the Rice Paper Wrappers (also known as Spring Roll Wrappers on the West Coast) which many Asian groceries carry, as well as thin rice stick noodles. As to the other ingredients, you can do whatever you want. We like a combination of cilantro, mint, chive (or scallion) and julienned carrots, daikon radish, cucumber and red pepper, but really with the vegetable component you can use whatever you got in the fridge, especially salad greens.

The dipping sauce is as simple as can be — half hoisin, half creamy peanut butter with some chopped up scallions and chopped peanuts.

2 Responses to Summer Rolls, Makes Me Feel Fine…

  1. Melissa says:

    Rachel makes this look incredibly easy … maybe I’ll give it a try .. and make them with something other than shrimp, of course!!

  2. […] Back in May we made some summer rolls as well (see link for demo and recipe) but we didn’t have the benefit of our own grown produce from our own little vegetable garden. The difference in flavor of using your own fresh herbs and vegetables versus stuff you buy in a supermarket is dramatic, to say the least. If you don’t have a home garden, try going to a farmer’s market or a farm stand and getting stuff that was picked that day. […]

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