Summer roll, nem roll, salad roll, gỏi cuốn, by whatever name, these Vietnamese rolls are delicious and make for an easy dinner. And they are what Ann wanted for dinner last night.
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| Shrimp Summer Roll |
The hardest part of prepping dinner was cutting the cellophane noodles with scissors, submerging them in water, and then putting them in the microwave for a couple of minutes. That, and squeezing the limes for the nước chấm, which is by way of saying that there was almost no prep for dinner. Even the shrimp are precooked and frozen and only need to be refreshed in cold water for a couple of minutes before they are ready for the table.
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| Nước Chấm, Shrimp, Cilantro, Green Onion, Thai Basil, Cellophane Noodles, Rice Papers |
I know that a lot of restaurants serve peanut sauce with their summer rolls, but I find that the heavy peanut butter-based sauce overpowers the delicate rolls. Instead, I like to put chopped peanuts in my nước chấm. Best of both worlds.
It was fun standing around the counter assembling these rolls and dipping and double-dipping them in the nước chấm. It got us to talking about why so many Americans who think nothing of grabbing a slice of pizza with their hands have such a hard time eating other foods with their hands.
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