Guess what I made!

The recipe I have for these Vietnamese salad rolls, in my opinion, produce the best-tasting ones I've ever had. Of course, an in-depth explanation pertaining to such a bold statement follows. I immediately fell in love with salad rolls due to the light and refreshing feeling of satiation it gave me, as opposed to the typical Pho noodles which quite frankly sit in my stomach like a pile of stones. Plus, I quite enjoy food with peanut sauces. I slowly shunned away from them after noticing that most Vietnamese restaurants were stuffing them silly with vermicelli noodles and scant puny-looking shrimp due to reasons of economy.


This recipe however, doesn't have a single strand of vermicelli. The filling is a composition of shredded carrots, finely-sliced lettuce and a good amount of flat-leaf parsley with scallions. A good dollop of peanut sauce binds it together. The trickiest part of this was handling the rice paper. My first try produced disastrous outcomes resulting in me having to throw so many pieces out. So my only tried-and-true advice is: slowly push one piece of dry rice paper in warm water and once it shows signs of being pliable, dry it and put the filling in. Make each individually.

This is quite easily the most simple and fairly delicious meal I've ever made. Its so awesome to take to work for lunch!


Note: I had to use those plate patterns, since its so idiosyncratic of an asian home-kitchen.