Let’s talk about double-dipping for a minute.
On second thought, rewind.
I have a confession. I fibbed a bit yesterday. That amazing peanut sauce from Le’s, that I usually pour all over the bun I obviously need to eat every day, isn’t actually served with the bun. That sauce, my friends, comes with their summer rolls. As as I eat the summer rolls and have sauce left over before the main course is served, I hide the white ramekin behind a tower constructed of napkin holder, soy sauce, and chop sticks so the waiter doesn’t remove it from my power before the glorious bowl of noodles arrives. I just can’t say no to the peanut sauce. Or building a fort of restaurant utensils.
So today, as my usual self, I just can’t be satisfied. Eating my A La Le’s bowl last night I knew something was missing. The precursor summer rolls.
So back to the double-dipping.
I’ve never understood why people are so against double-dipping. I, for one, often eat foods solely for the purpose of their condiments (french fries – ketchup, scrambled eggs – ketchup, tortilla chips – guacamole, potato chips -ketchup. You get the idea.) so what is the point of eating the entire dish when I can only get one bite of condiment for every 3 bites of fry? Among the few friends I have who do not condone the double-dip (I have nice friends, who understand my condiment needs) I usually cover my fry by dipping it until completely submerged in sauce bliss before biting. You may think I’m weird. I think your weird for thinking I have germs.
So in my mind, making my own summer rolls automatically means I am not only allowed to double dip, but triple dip if necessary. And I have a special amendment to use a fork to eat any escapee vegetables that have “fallen” into the condiment. No, I did not let them take the dive on purpose. I swear.
Summer rolls are a little complicated to put into words so, here comes the tutorial!
Prepare the following:
1 package rice wrappers
1 lb ground turkey, stir fried until no longer pink with soy sauce, salt and pepper
Julienned versions of any of your favorite veggies: carrots, onions, cabbage, peppers
Fresh cilantro and mint
A sauce of 1/4 cup soy cause, 1/8 cup Worcestershire sauce, and 1 inch of fresh grated ginger
First, get a bowl of warm water big enough to fit one of your rice wrappers.
Then, gently place one of your rice wrappers in the warm water. Hold the wrapper in the water until it gets soft, about 15 seconds. You will notice a difference in texture, it quickly goes from rigid to soft.
When the wrapper is soft, place it on a 2-ply damp paper towel that is on a flat surface.
(I swear its there. Its just blending in with the white).
Then, in the middle of the wrapper, add your fillings. Make sure to leave a 1 inch border on either end.
Now, its time to wrap!
Fold up the sides of both of the ends, so they cover the fillings slightly.
Then fold over one side tightly over the filling.
Then, roll the side with the filling forward while wrapping the remaining side tightly around it. This takes a few times to get right, but you’ll get it!
Ta-da! Summer rolls! Reading for dipping into that amazing soy ginger sauce.
The other great thing about making double-dippables at home is that not only can you dip multiple times without evil glares and awkward glances, but you can just pour the sauce all over your meal. That is why home cooking is heaven.