Since we’re spending Christmas Day outdoor, under the sun at 35 degree C, I thought this summer bouquet will be an appropriate appetizer.
It’s not difficult to make, but it does take quite some time. A couple spring rolls until you get the hang of it, until you can roll one nicely and tightly. Until you know how to cheat a little.
H insisted that I broadcasted to everyone that it was he who made most of these summer bouquets.
FRESH SUMMER ROLLS
- I used small version of Vietnamese (rice) spring roll wrapper, about 16 cm in diameter. Soaked in warm water until soft, about 10 seconds or so.
- The glass noodle is soaked in hot water for about 10 mins till soft, then drained.
- Bell peppers are sliced.
- Carrots are julienned.
- I boiled the chicken breast. Then sliced about the same size as the bell peppers, then browned with garlic — I do this because I like garlic chicken, but you don’t have to.
- Use the freshest lettuce you can find.
- To assemble: lay all your ingredients in the top half, fold up the bottom to create half moon. Wrap the sides around, snugly.
For the dipping sauce, I didn’t make the usual Nuoc Cham, too fishy for non-Asian palates. So this is the sweeter version with just a tinge of umami.
SWEET FISH SAUCE
(adapted from Thai Fresh)
1/4 C (60 ml) water
1/2 C (113 gr) sugar
1/2 C (120 ml) white vinegar
1 garlic clove, minced
2 tbsp fish sauce
a pinch of grated carrots
a pinch red pepper flakes
- Mix everything in a pot. Boil until the sugars have melted.
- Taste, and adjust seasoning if needed.