I wasn’t going to let yesterday’s somewhat disappointing experiment get me down. Today I made some fantastic (if I do say so myself) summer rolls. The rolls are filled with cooked shrimp, Thai basil, mint, shredded carrot, rice noodles, lettuce, and bean sprouts. I served them with a sweet chili sauce I picked up at the supermarket. The sauce is not too spicy, but it gives the dish just the right amount of saltiness, sweetness, and heat.
The most important thing when it comes to making dishes like these is having your mise en place ready; all your prep should be done in advance and set up assembly-line style. I learned this the first time I made spring rolls, when I foolishly thought I could just wing it. Big mistake! Like yesterday, I learned from my earlier missteps and pressed on. And ooh, are these good! The Thai basil and mint lend a wonderful fragrance to this dish. Of course, if it’s naturally gfcf then all the better.