Dish 17: Spring Rolls

What happens when I wander places: I find projects. 

I was running errands in Brooklyn with no easy subway connection. There were busses between all these places but I don't trust them, so I walked. I love walking in the city- at the very least I get to connect up neighborhoods in my mental map. Usually I happen upon something I've heard or read about. This time it was an Asian market. It was small but decently stocked.

They had spring roll wrappers and vermicelli. So of course I needed to make spring rolls. 

Granted, I'd also seen this post on Macheesmo (one of my favorite blogs) and it seemed like a good way to use up some of my share.

The wrappers (a term I prefer to skins) were odd. Well so was the vermicelli- they looked more like plastic than anything. But it's always good to try something new. This was my first time making vermicelli- the internet told me to cook it like spaghetti so I did. 

It was a little weird. The noodles got lost in the water (they kind of turned invisible), and when I pulled them out my first thought was "jellyfish," which isn't exactly appetizing. Still, I tried them periodically and removed them from the water when they seemed about cooked. They got tossed in a little sesame oil to keep them from sticking together.

I also chopped/grated up a bunch of share and non-share veggies: carrots and daikon leftover from kimchi and mustard greens, mizuna, and red sails lettuce. In the future I would have prepped more of the grated veg.

To assemble just soak the sheets til they're pliant (not terribly long, 10-15 seconds) then put you veggies in and roll em up. No pics of the process, but there are tons of wrappers in the package so just dive in.

I ended up mixing and matching ingredients. The most delicious had the most variety- and that sesame vermicelli. Next time I'd like to wrap them a little tighter- or make sure the greens are more compact. A few wanted to fall out as I ate them.

I also need to plan more about what to put inside. They were fine, but with a considered flavor combination they could be awesome. 

Was worried leftovers wouldn't hold up but they were fine. Its a great dish for summer too- very little cooking required.