When the weather heats up like a convection oven that’s been running for 6 hours, a sandwich on focaccia bread makes a nice cold entree. That’s how I usually greet dinner. But in the past week, gazpacho has spilled into conversation a few times.
Seeing spring roll wrappers at a local store gave me the idea. Thanks a lot, local store.
My first attempt at spring rolls was a joke. I knew that the wrappers should be soaked in warm water before using, but didn’t bother to find out how long to soak them. Details. A quick online search after the fact led me to this great post at Gluten Free Gobsmacked. Can’t wait to try again.
One more thing – do NOT drown your vegetables in red wine vinegar and olive oil before rolling in wrappers. You’d think this would be obvious, but . . .
While I’m digressing, take a look at these asparagus rolls. How are they standing up like that? I don’t get it.
Byron Sprout Salad with chargrilled chicken ~ from Lisa at Monday Morning Cooking Club
Cold noodles with stir-fried vegetables, hoisin pork, and spicy shrimp ~ from Eleanor at Be a Wok Star
Strawberry soup ~ from Mai at Cooking in the Fruit Bowl
Spicy Sichuan Sesame Noodles ~ from Cheryl at A Tiger in the Kitchen
Croque Monsieur with Cheese Bechamel ~ from Maria at Maria’s Good Things
Jasmin Tea Poached Shrimp Summer Rolls ~ from Cathy at ShowFood Chef
Gazpacho with an Indian Twist ~ from Rashda at Hot Curries & Cold Beer
Cous Cous with Cilantro Pesto and Halloumi ~ from Danielle at Beyond the Plate
Korean Ice Water Noodles (mul naengmyun) ~ from Emma at Dreaming of Pots and Pans
Smoked salmon BLT with dill-horseradish aioli ~ from Charissa at Zest Bakery & Deli
This just in -
After reading this post, the niece wanted to try making some spring rolls. And her first plate of rolls were perfectly wrapped. What a showoff!
“Watch and learn, Linda.” she said. No words.