This is time consuming, frustrating, quite prep intensive, and not easy. The resulting dish is delicious and worth every drop of sweat and shed tear.
Summer rolls are one of those things that seems so daunting that most people, or maybe just me, do not even want to attempt to make them at home. Why spend so much time preparing something like this? Why not just be content to order them at a restaurant where someone else labors instead of you? Because once you know how to do it you will realize that it’s not an impossible task and that they taste better when you’ve made them yourself. Oh, and it’s quite a bit cheaper than restaurant fare.
This recipe is from Epicurious.com, and had really high fork ratings and 95% of people would make them again, so I figured I could handle it. I prepped everything and made the sauce early in the day. I didn’t really measure my vegetables and herbs. I chopped and shredded more than I needed and made more noodles than called for.
This resulted in a lot of leftover veggies, but made more rolls and I had more chances to screw up and tear the rice paper…which, by the way, is very easy to do! Use a light hand with the wrappers and be prepared to toss some into the trashcan. I like bean sprouts, so I added those to a few of the rolls when I added the carrots. After adding the carrots, when rolling the roll closed, is when I would tear the rice paper. Good news though, by the last couple rolls I was putting out some very pretty, tight, nice looking rolls.
Tips for making summer rolls: