Having never attempted summer rolls in my own kitchen, I held the belief that they seemed to be more trouble than they're worth. And now? My belief stands.

I don't blame the summer roll entirely, it's just tempermental. The paper is finicky and sticky, and there are a lot of small components that need to be set in place before beginning, but you really should try them for yourself before making a final decision. I also recommend beginning well ahead of finding yourself ravenous, which will make the process all the more frustrating. Just plan ahead and don't forget the avocado like I did, only to try and stuff them inside at the last minute.

For mine, I used cucumber, carrot, poached shrimp, avocado and red leaf lettuce. The dipping sauce was made by whisking peanut butter, soy sauce, sesame oil, crushed red pepper, and enough water to make the consistency smooth.

I decided that I'd be happy to eat spring rolls again, provided they were prepared by someone else. If you'd like to make the effort, visit Alyssa's blog for the original Mark Bittman recipe.

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