Now is the season for these fabulous spring rolls. Easy to make,although my rolling technique sucks! Try them! The dipping sauce is amazing and good on other things too.
Nasturtium blossoms and Vietnamese mint add a refreshing light touch to these rolls. The rice paper is nearly transparent and the nasturtiums backed by green lettuce are beautifully displayed. Vietnamese spring rolls are never fried and contain only the freshest ingredients. Try a few practice rolls and you’re ready to go. Perfect or not they are delicious. The recipe below has standard ingredients but the beauty of spring rolls is you can improvise. For a vegetarian roll substitute tofu and a few crunchy bean sprouts for the shrimp and replace fish sauce with soy sauce.
Marcie Wolf, our neighbor and friend, came up with the idea of using nasturtiums and took me through her process. Our photo demonstrates the prepped ingredients all in place for ease and efficiency. Use any leftovers for salad.
Ingredients for 12 rolls:
12 rice paper disks, 8.5” (banh trang)
12 perfect nasturtium flowers inspected for…
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