31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!
I had such high hopes for this recipe for Spicy Summer Rolls, but my complete inability to work with the rice paper wrappers made for a rather spectacular failure. They’re an ingredient I haven’t worked with before, and there were no instructions on the package with respect to softening them, so I asked the Internet, settling on a source I trust in these matters, the MediterrAsian.com site.
The 15 seconds that site recommends ended up being far too long for my particular wrappers, as the first of them disintegrated after a far briefer dip in the water. So I kept working, soaking the papers for a shorter and shorter amount of time, and generally being frustrated at the resulting rolls I came up with. It was late and our stomachs were rumbling, so I eventually gave up, deciding instead to toss the carrots, cress, and pork with softened rice noodles, some slivered hot and sweet peppers, fresh cilantro, and a dressing of Sriracha, fresh lime juice, and a bit of toasted sesame oil. It was a good and satisfying Plan B, though I’m bound and determined to get the original dish right.
Get the Recipe: Spicy Summer Rolls