The Half Ashed Cigar Forum

Assorted spring rolls with combos of shrimp, imitation crab, rice noodles, asparagus, sugar snap peas, greens, or a lemony salsa. The star though is the dipping sauce, with rice wine vinegar, fish sauce, carrots, scallions, sriracha (!) and a bit of sugar. Gonna be a great item when the days get warm.

Stewmuse wrote:Assorted spring rolls with combos of shrimp, imitation crab, rice noodles, asparagus, sugar snap peas, greens, or a lemony salsa. The star though is the dipping sauce, with rice wine vinegar, fish sauce, carrots, scallions, sriracha (!) and a bit of sugar. Gonna be a great item when the days get warm.

So, when one decides to make said "spring rolls", what would one use for "rice noodles" or a "lemony salsa"? Spring rolls sound like a dynamic lunch that is satisfying and healthy. I might give them a try.You're making the rolls in a traditional manner with no sauce inside, just the veg & protein, correct?

kurtdesign1 wrote:

Stewmuse wrote:Assorted spring rolls with combos of shrimp, imitation crab, rice noodles, asparagus, sugar snap peas, greens, or a lemony salsa. The star though is the dipping sauce, with rice wine vinegar, fish sauce, carrots, scallions, sriracha (!) and a bit of sugar. Gonna be a great item when the days get warm.

So, when one decides to make said "spring rolls", what would one use for "rice noodles" or a "lemony salsa"? Spring rolls sound like a dynamic lunch that is satisfying and healthy. I might give them a try.You're making the rolls in a traditional manner with no sauce inside, just the veg & protein, correct?

Looking more closely, i was wrong about using rice noodles, but rather vermicelli style ones in the picture that turn pretty clear when cooked. You are correct that sauce was added after rolling. The lemony salsa was a mix of diced tomatoes and shallots, with lemon juice and a bit of red wine vinegar.

Spring has sprung, so Phase 2 has been launched...

Your sauce makes that. Recipe. please. now. NOW

kurtdesign1 wrote:Your sauce makes that. Recipe. please. now. NOW

Dissolve a tablespoon of sugar in a little (1-2 tablespoons) warm water
Add:
1/4 cup rice wine vinegar
1 teaspoon lime juice
1 teaspoon fish sauce
1 teaspoon of sriracha (!)
1 quick splash/cap-full of balsamic vinegar (optional, I like it better with)
1 tablespoon (or so), each, of grated carrots and thinly sliced scallion

The ingredients I show in the picture above do pretty well on their own, but the sweet-spicy-Asian kick from this dipping sauce really takes it all up a level. Enjoy!

Stewmuse wrote:

kurtdesign1 wrote:Your sauce makes that. Recipe. please. now. NOW

Dissolve a tablespoon of sugar in a little (1-2 tablespoons) warm water
Add:
1/4 cup rice wine vinegar
1 teaspoon lime juice
1 teaspoon fish sauce
1 teaspoon of sriracha (!)
1 quick splash/cap-full of balsamic vinegar (optional, I like it better with)
1 tablespoon (or so), each, of grated carrots and thinly sliced scallion

The ingredients I show in the picture above do pretty well on their own, but the sweet-spicy-Asian kick from this dipping sauce really takes it all up a level. Enjoy!

That sounds delicious! I'll have to make a smaller serving for my son, who loves spice but tolerates it as if he doesn't. I might play with that and a 1/4t of corn starch or something. I like a dip with a little extra viscosity.