Have you worked with rice paper wrappers? Do it tomorrow. You'll be so proud of yourself and feel quite smug when people say they think you're a genius and that they've never tasted such tender Spring Rolls. Smug because Spring Rolls are so cheap to make, simple to assemble, and because the quality of your fresh rolls can't help but beat the two-(or more)-day-old, wrapped-in-plastic things people accept as Spring Rolls and pay quite a lot for.
I brought a platter of Spring Rolls and dipping sauce to a party today. Above is a picture of them on a sheet of white parchment paper. Below are some pictures of the event held at the great artist Ira Yeager's wine country studio. Pictured on top are our hosts. Top left picture is Ira with a dear friend. Top right photo is George Hellyer, Ira's husband. There were wonderful musicians and a beautiful artist's model who carried the cake to the guests of honor on his head. Quite stunning, let me tell you. There were some very cute puppies there too!
Spring Rolls - makes 24
round rice paper wrappers - one package of 24
romaine lettuce: 1/2 a head sliced into very thin ribbons
scallions: three, sliced into fine rounds
cilantro: one small bunch rough chopped
mint: 1/2 bunch rough chopped
bean sprouts: 8 ounces
juice of 1/2 lemon
dry roasted and salted peanuts: 1 cup chopped
Fill a 12-inch flat bottomed pan, or any other container that will hold the wrappers easily, with warm tap water. The water doesn't need to be terribly hot. Have the open rice papers package handy.
Put all the vegetables in a big bowl, juice the lemon half over all, and toss.
Position the chopped peanuts in a bowl next to the vegetables.
On your work surface, have a fresh dry towel to put the wet wrappers on and another fresh towel for patting the exposed surface of the wrap dry.
Close by have the platter or serving tray ready to receive your creations. A layer of brown parchment paper looks nice.
We're creating an assembly line here, so think about it. Do you work left to right? right to left? If the assembly line makes sense to you, the rest is easy.
Drop two rice papers in the warm water and allow to soak for approximately two minutes. Gently transfer the softened wrapper from the water to the waiting towel. Pat the top dry. You will determine how fat/long/thin/stuffed/peanutty, etc. you like your Rolls. Start this way: on the bottom third of the wrapper, spoon approximately two tablespoons of the vegetables. Sprinkle with 1/2-teaspoon chopped peanuts. Fold the sides in. Fold the bottom up to cover the filling and roll to finish. Repeat with the remaining wrappers.
If not serving immediately, separate layers with parchment paper and cover well with plastic wrap. Don't refrigerate - that will dry them out. Garnish plate with mint leaves.
Dipping Sauce
mirin: 1/2-cup
rice vinegar: 1/2-cup
agave: 1/4-cup
pepper flakes: 2-teaspoons
Whisk all ingredients together and correct to taste as tart and sweet as you prefer.
That's it!
By the way, Shirley MacLaine says: "Go Vegan - Why Not?"
