Comments on: summer rolls w/ spicy peanut & sesame basil dipping sauces

By: summer roll remix: mango, basil & tea-infused noodles at bitchincamero

summer roll remix: mango, basil & tea-infused noodles at bitchincamero — Wed, 02 Jul 2008 15:31:19 +0000

[...] month, I posted some traditional summer rolls made with carrot, cucumber, rice noodles and cilantro. While delicious, I had a hard time handling [...]

By: mel

mel — Fri, 27 Jun 2008 15:52:15 +0000

Thanks for the tip, Nate!

Dawn - I get them at WF too. Just wanted to try them on my own :)

By: dawn

dawn — Fri, 27 Jun 2008 12:41:13 +0000

I know exactly what you mean about wrapping those little suckers. They are hard. Mine did not come out as good as yours, so now I get my summer roll fix by just buying them at Whole Foods. BUT I make my own peanut sauce because they never give you enough sauce. I love the comments Nate (above) wrote about the Hoisin (good idea).

By: Nate

Nate — Thu, 26 Jun 2008 23:35:42 +0000

Annie makes these every once in a while. I like the freshness of the salad. Try using red perilla leaves as well. Sometimes we put shrimp in it, sometimes tofu. If you can get it, shredded pork skin is pretty good too.

If you have it, put a little hoisin sauce in the dip.

By: Beryl

Beryl — Sat, 31 May 2008 15:11:07 +0000

It was a little trial and error buying the right kind on rice paper (use the ones with tapioca in them) but the assembly was much easier than I had anticipated. I served them with a sesame basil dipping sauce I found on epicurious and they were a huge hit! Thanks Mel!

By: mel

mel — Fri, 16 May 2008 16:55:37 +0000

Thanks Ami!

Those are wonderful tips. I thought they had to be completely soft or they’d crack. My husband might hate you for the multiple plate trick though - he’s the dishwasher :)

I can’t wait to try them again…

By: Ami

Ami — Fri, 16 May 2008 16:23:28 +0000

Hi, after reading your entry I just wanted to give you a tip from my mom:

If you are making multiple rolls, find plates about the same circumference and set them out. Next my mom has found that unless you have the thick wrappers, hot or warm water is really unnecessary. Just quickly spin one side the wrapper under a cold faucet, shake off the excess and slap it down on a plate. Wait a few minutes, and commence assembly line wrapping.

You might have to wait a little longer for them to soften, but the wrapper is not as delicate, and time is on your side to prevent ripping.
Also, its okay to roll the wrapper if its still hard in the center, it will soften up from the moisture from the innards.

By: jj

jj — Fri, 16 May 2008 13:09:15 +0000

These do sound very healthy! have to be feeling very patient to do that rolling, though! ;)

By: mel

mel — Thu, 15 May 2008 17:43:00 +0000

Hi Kelly - They’re actually not as bad as I made them sound. I think I had extra-thin rice paper though. Let me know how yours turn out!

By: Kelly

Kelly — Thu, 15 May 2008 17:38:43 +0000

Oh, gosh, I’m drooling. But yeah, why or why do they have to be sooooo hard to roll?? Oh, well, I’m going to make these anyway. Thanks, Mel.