No, smarty pants, this isn’t an autobiographical post. The title refers to summer rolls, which I decided to make as a potluck offering for a Fourth of July party. You know, because nothing says “I’m proud to be an American” like pan-Asian food.
(To be perfectly honest, I don’t know whether I mean that last sentence sarcastically, or not.)
More to the point, summer rolls are unique, beautiful and delicious. And unlike so very many delicious foods, they are pretty much fat-free, low-calorie and generally not-too-terrible for you.
They’re also a pain in the ass to make.
That’s why I did as much of the prep work (cooking the chicken, chopping the vegetables and herbs) in advance, and timed it so that I could sit and listen to “Wait, Wait, Don’t Tell Me” on the radio. By the time the hour was up, I had two 9×13 covered pans full of summer rolls, all lined up in rows—much like the orphans in Madeline, only tastier. And covered with damp paper towels.
I made two varieties, because I’m an overachiever like that. The chicken rolls had mango, cellophane noodles, carrot, cilantro and chives; the shrimp rolls had cellophane noodles, carrot, cucumber, chives, lettuce and mint.
We won’t talk about the dipping sauces that I made and forgot to take to the party, except to say that they would’ve been delicious. Hrmph.
My summer rolls and sauces were adapted from a recipe in the July/August 2010 issue of Everyday Food, but here’s another recipe from Epicurious that looks pretty good, to get you started. Half of the fun of summer rolls is making up your own combinations of fillings, improvising, using up leftovers, and imagining what will look pretty under the transparent rice-paper wrappers. After all (cue patriotic music), isn’t that the foundation on which this fine nation of ours is built? Freedom of choice, freedom of expression, and freedom to eat whatever the hell we please, on any day of the year?
Happy birthday, America.