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4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
Spring rolls made of rice paper are impressive, easily assembled, and versatile. Once you learn to make these rolls, you’ll be stuffing them with whatever is on hand. Be sure to practice on your family or friends, though, before making rice paper rolls for your boss; they won’t look great until you’ve had a little practice. Once you’ve mastered the basic technique, the possibilities are endless: Substitute raw tuna or cooked salmon for the shrimp, add avocado and/or bean sprouts to the mix,
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This was delicious and very fresh tasting; a perfect appetizer to start off a small dinner party. The rice paper is a little tricky to work with at first. It's absolutely essential to have all of your ingredients ready to go and not to soak the paper for more than 5 seconds. The end results were worth the initial trial and error. I look forward to making these again.