My friend P. taught me how to make spring rolls in rice wrappers. They are weirdly addictive. Everyone I've shared to recipe with has ended up eating nothing but for a week or so afterward. They make a perfect summer meal and even fussy children enjoy them.
1 Package spring roll wrappers (see photo- I like this brand because the wrappers are relatively thick, they dont tear super easily)
1 bunch bean threads (makes about 10 rolls)
1 red or green pepper
1 bunch green onions
1 bunch cilantro
8oz chicken or shrimp or lump crabmeat or fake crabmeat or pork
Penuts or Cashews
Place bean threads in a medium sized bowl. Pour boiling water over them and let them sit for 20min. In the mean-time slice all your vegetables and meat into thin strips.
Run warm water over the spring roll wrapper and place it on a cutting board (textured side up). It will take a minute to soften.
Place a small amount of noodles and a few strips of each vegetable, some of the nuts and some meat onto the wrapper. Fold sides and roll.
Its nice to experiment with different herbs- fresh basil, chervil in place of the cilantro etc. etc. Play around depending on what you like.
I cant get the penut sauce right. Perhaps P. will post to this blog, and then we will know.