spring rolls ...........Hi Shawn rice vinegar

[Guest guest]

I love the rice wrappers, they aren't heavy and don't seem to soak up the oil as

much if fried. I use both types of rice vinegar. The natural flavor and the

seasoned. I make sushi rice with it. I'll have to dig out my favorite recipe

for sushi rice. It's slightly sweet and sour to the taste.

 

 

Yes yes, that's it, PT! Summer rolls. I got the recipe from Susie

awhile back (which uses rice paper sheet thingys). I think I'm going

to try the usual hoisen, peanut sauce with my thai peppers and Donna's

kombu sauce recipe that she posted here. That will give me an excuse

to buy some rice wine vinegar - never used it before.

 

The rolls are great after being chilled. If I remember correctly I

add carrot sticks, bean sprouts, noodles (the more noodles you add the

more it will soak up the wonderful sauce - lol), thai basil leaves,

mint, cilantro... i might get a knuckle of ginger and cut off strips

of that and add it. Any idears out there? I've got nori wrappers.

 

Shawn

 

, " ~ PT ~ "

<patchouli_troll> wrote:

>

> By cold spring rolls do you mean the sort of rolls

> that are not fried? i love these.... but have seen

> them called summer rolls. They have some rice

> noodles, veggies, seedweed, sometimes chopped

> nuts and mint, all wrapped in the eggroll or wonton

> wrappers. Mmmmm

> Very fresh, light and delicious served with spicy

> dipping sauces.

>

> ~ pt ~

>

> I am drawn to the wild not because it is wild

> but because it is sensible, logical, ordered,

> stable, resilient. Wild nature is everything

> we're struggling to regain.

> ~ Carl Safina