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April 30, 2012

What’s Cooking? Scrumptious Summer Rolls

Photo: Randi Lesher
Summer Rolls, sometimes called Spring Rolls, are something we discovered and loved at a local Asian restaurant.  We decided that if they made them, we can too.  How hard could it be?  So we paid attention to what can go inside a Summer Roll, searched for the ingredients, and looked for a recipe on line to guide us.  Here is what we came up with.  First you need to find these two key ingredients.  We found the “Spring Rolls Skin” at Wegmans in Mechanicsburg and the “Bean Thread noodles” at Giant in Hershey.
Photo: Randi Lesher
You can put any meat you like inside such as shredded bbq pork, shrimp, chicken or beef, but we love  shrimp and they are easy to steam then butterfly or slice in half.  So first, prepare your meat.
Photo: Randi Lesher
Next you want to decide on the vegetables to add.  We like shredded Chinese Cabbage, sliced cucumber, and carrots.  With the carrots if you can’t slice them super thin then you may want to steam them for 3 minutes to soften them.  Then decide on your herb to add.   This time we used cilantro exclusively.  Other times we’ve chopped cilantro, mint, and basil putting a little of each in the rolls.  Try them all, one at time or mix them up.
Photo: Randi Lesher

Get your assembly line in order as you go.  It makes preparation easier.

The bean thread noodles get quickly cooked, just follow the package directions.  And when they are done  put about a tablespoon of rice vinegar on them to stop them from sticking.  We lay them in the pot lid and put them in the assembly line.  For us it’s really a family affair.  We each have a “role” in the process.

Photo: Randi Lesher
Once everything is cooked, chopped, and in line the assembling begins.  You can see below the Spring Roll Skins get immersed in warm water for about 30 to 60 seconds.  You will get a feel for how long to soak them because if it’s too long they easily come apart and if it’s too short they are still hard.  Soak them one at a time.  So as you roll one you immerse the next Spring Roll Skin.  Also note that we use a cloth napkin or towel to place the soft spring roll skins on after they come out of the water.

 

Photo: Randi Lesher
Soaking the Spring Roll Skin
Photo: Randi Lesher

 

Cilantro or your chosen herbs
Photo: Randi Lesher
Sliced Shrimp so they lay nice, not bulky
Photo: Randi Lesher
 Carrots
Photo: Randi Lesher
 Cucumbers
Photo: Randi Lesher
 Bean Thread Noodles
Photo: Randi Lesher
Shredded  Chinese Cabbage
Photo: Randi Lesher

 

 Rolling them goes like this…
Photo: Randi Lesher
 and like this…..
Photo: Randi Lesher

 

and then one is done.  Now start again. :)
Photo: Randi Lesher

 

 A wonderful healthy meal made by the family.
Photo: Randi Lesher
Wow, I almost forgot the sauce!  I make my own dipping sauce for the Summer rolls.  Next week I’ll share my recipes.
Posted by admin
at 11:51 am
1 comment
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