Summer Bouquet

Since we’re spending Christmas Day outdoor, under the sun at 35 degree C, I thought this summer bouquet will be an appropriate appetizer.

Fresh Summer Rolls 3

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.

Summer Rolls Collage 2H insisted that I broadcasted to everyone that it was he who made most of these summer bouquets.

Fresh Summer Rolls 5
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.
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