Monday, May 14, 2007

Summer rolls in spring

Saturday was sticky and hot, and I couldn't think of turning on the oven or stove for very long. So instead I made Vietnamese summer rolls, using rice paper wrappers, translucent mung bean noodles (didn't have any rice vermicelli), and shrimp for the carnivores and sesame peanut tofu for the vegetarians. I did all the prep work and wrapper cooking, while my assistant, aka Swimmer Girl, did all the filling and rolling--she did a great job, and the rolls, dipped in peanut sauce, tasted delicious. We served them with a simple salad of mixed greens, champagne mangoes, and peanut dressing.

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