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Summer Rolls
We first served these to Australian friends in Sydney for Thanksgiving Dinner appetizers.  of course now they think all Americans since the Pilgrims have Spring/Summer Rolls for Thanksgiving.  Yeah, along with cranberry sauce.
It is true that these require a bit of preparation time but they are well worth the effort.
You will want to prepare all the ingredients before soaking the rice paper rounds.
The following is a list of what we use but feel free to experiment with your favorites - just be sure to cut everything into very small slices.
julienne carrot sticks
banana
strawberry
mango
iceberg lettuce leafs
flavored cream cheese - raspberry or strawberry is nice - spread this on the lettuc leaf
fresh mint
thin rice noodles - boiled and cooled
rice paper rounds
Sauce for dipping - I like Plum Sauce but use your imagination here.

rice paper rounds
sauce for dipping

Soak rice paper round in very hot water for approximately 20 seconds -
prepare paper rounds as you go so they don't dry out. 
I use a fry pan of water for boiling then drape round over a colander to drain
and then lay on to a terry cloth towel to prepare.
Place a small pile of fruit on the lettuce leaf in the center of round,
fold and roll to enclose.  Just before you roll the final edge,
add a piece of mint for a very professional appearing Summer Roll. 
Cover with plastic wrap until serving.
Serve with a nice dipping sauce.