ESC: Fresh Crab and Glass Noodle Spring Rolls, pg. 56
It's far too hot to turn the oven on in Boston this week. I will however sit in an air conditioned room and roll some of these bad boys, no question. I like to make spring rolls when making soups as a nice refreshing counterpart to the meal. I also never know if I'm supposed to call them spring or summer rolls...?
Tips & Tricks: These can be a little tricky to roll. Rice paper comes as a stiff, dry circle which you dip for a few seconds in water (I usually do 15-20 seconds) then lay it flat on a cutting board. Here's how I roll em up: Working quickly, place your filling in the center of your rice paper wrapper, similar to how you'd want to fill a burrito. Fold the left and right sides in towards the middle. Fold the bottom up towards the top of the wrapper, away from you, then begin to roll it up. Practice makes perfect, and everybody has their own special way to roll.
Easy Substitutes: Fresh lobster! That's what we did here. Equally as delicious.
Pair With: Nuoc cham, sweet chili vinegar, and spicy peanut sauce. (Pictured, also in the ESC cookbook!)
Make Again?: Ever since Kerry's mom taught me how to *properly* roll these, I can't stop making them.