Cher wants a food post

My wonderful friend Cher over at Cake for Breakfast said I needed a foodie post, since I told her I hadn’t had one in a while.  So I share with you my current obsession, making my own spring rolls!  There are recipes out there, but with a few simple ingredients, you can be like me, making sloppy fresh spring rolls. 

What you’ll need:  rice paper wrappers found in most Asian food markets, tiny rice noodles or bean thread noodles (I use bean thread, convincing myself there’s extra protein in there), something green and herbal such as cilantro (yum!), something proteiny such as shrimp, K-rab, tofu, or cooked chicken, and something yummy to dip it in.  In my current supply list is also shredded lettuce and carrots.

First, soak the noodles in hot water to soften them.  It takes a few tries to figure out how long, but you don’t want crunchy noodles here.  Then, you’ll have to soak your wrapper in hot water to soften it up to roll.  Once that’s softened, add your yummies in the middle of the wrapper, and carefully contain.  This is a skill I have yet to master, but it doesn’t keep me from trying.  Even though a busted wrapper spring roll is messy, it still tastes yummy.  Serve with a great dipping sauce – my current fave is a spicy hoisin.

Now, I could eat my weight in these, and they’re super cool as it’s getting hot out here in East Texas.  My kids are not so crazy about them sadly, or maybe fortunately for me.  I’ve found you can store the leftovers in a zippy with a damp towel to keep the wrappers from hardening too much, and yes, I’m not above eating them again the next morning for breakfast.  The bad part is that I usually remember I have them in the fridge waiting for me after I’ve brushed me teeth, so I have to do a cilantro tooth check before I get to work.

Happy Memorial Day, my friends!