I love fresh rolls. Whenever I go to an Asian restaurant I eagerly scan the menu and order them as often as possible. And, after a suggestion from Elpis and Justice, they seemed like a natural project for July’s cooking project (recipes that won’t heat up your kitchen).
At least, it seemed like a perfect fit before I actually ate them.
Whenever I’ve had fresh rolls before, I’ve enjoyed the synergy between the crisp greens, soft noodles, sweet shrimp, and savory dipping sauce. And the recipe I ended up choosing seemed to promise the same culinary experience – vegetables, rice noodles, and shrimp wrapped up in soft rice paper wrapper. I altered the recipe slightly – using pre-cooked shrimp and soaking the noodles in hot water I heated up in the microwave, to make the recipe truly no-cook.
But there was something horribly off about these spring rolls. Some of this was my fault – I used too much cilantro, which I always end up doing because I can only buy cilantro in huge bunches that I always feel pressured to use up before it goes bad. Consequently, the spring rolls were heavy on the cilantro and had a soapy, unpleasant flavor.
But the other problem, which was entirely out my control, was the rice paper wrappers. The wrappers had a strange, chemical flavor and acrid smell that was incredibly off-putting. I don’t know if there was something wrong with the wrappers, or if there’s something horribly wrong with DC’s tap water – or a combination of the two. But whatever it was, I ended up throwing most of the fresh rolls away.
So it’s strike two for no-cook meals. July can’t end soon enough.
Given my issues with these spring rolls, I’m not even going to try to put together a recipe for you. But if you would like to try where I have failed, you can find the recipe I used here. Epicurious also has a recipe for mango shrimp summer rolls that looks worth trying. If you dare.