Tuesday, September 7, 2010
For the ginger sauce I diced up about an inch of fresh ginger and combined with the juice of a lime, a pinch of red pepper flakes and a splash of olive oil. I also made a peanut sauce for dipping, the ingredients are at the end of the post.
Put on a show and get to chopping and prep all of your veggies. I cut them in about 3-3.5" sticks. Once all of the easy bits are done, fill a shallow pan with room temperature water and get your rice paper wrappers ready, this is the tricky part.
Take one wrapper and place it in the water. Let the whole disk become covered by the water and pull it out. Give it a soft brush with your hand to get off excess water then pat onto a paper towel to remove the rest. The disk should still be have a bit of stiffness left in it at this point and place it on a plate to wrap. You can barely see it on the plate in this photo, it is clear and all.
The you'll have one (if you're like me, a sad and little) summer roll. Then you'll make a hundred more. This wrapping process is tricky and it took a while for me to get a hang of the correct amount of water on the wrapper and the best way to roll it. You'll rip some wrappers and some disks you'll find have holes in them and you can't use either, this must be why they seem to come 200 or so to a pack. The amount of ingredients I used yielded the plate of rolls seen in the first photo.
Despite the challenge, it was fun and at the end of the day the perfection of your roll is less important as all of the flavors together and I love spring rolls so much.
For dipping I made a peanut sauce, another eyeballed job: Take a spoon and put a large, heaping spoonful of chunky peanut butter in a small sauce pan. Add a rounded spoonful of hoisin sauce, a scant spoonful of sugar, a pinch of red pepper flakes and a bit of sesame oil. Heat on low heat just to combine.