Summer roll? Spring roll? I’m not about to get into a debate about authenticity, because I think the only authentic thing I can make is banana pudding and I don’t want to. Okay, I want to, but I’m not going to. Yet.
So, the last time I was at Loving Cafe (new review coming soon, I hope) they ran out of summer rolls just before I ordered. As in, they had three left and the people in front of me ordered all three. I saw them flash before my eyes.
But I’ve seen people all over making their own, so I figured I should, too.
How difficult could it be?
I think I can work on my technique, but I started to get the hang of it as I went along.
You may already know, but for all the beginners out there, the wrappers are stiff and you soak them in warm water and they become sticky and pliable.
In these guys, I put:
- broiled tofu slices, marinated in soy sauce and ginger
- rice noodles, tossed with sushi vinegar
- thinly sliced cucumbers
- thinly sliced carrots
- shredded basil and mint
And I made a quick sauce of almond butter and hoisin, whisked together with a little water to thin it slightly and some sambal oelek for heat.
Easy enough, and delicious. Who cares if Loving Cafe sold their last three right in front of me? I can do for myself.
Do you try to make things you have in restaurants? Do you have success?