Help with Summer Rolls
I'm making summer rolls (nim chow) as part of a mother's day luncheon and need to do them as far ahead as possible. Does anyone know how I can store them properly so they will still be soft and fresh? I'd like to make them the day or night before.
Rolls made the the day before are not good. The rice paper becomes leathery and unappetizing. Even made hours ahead they aren't very good.
Not sure, don't have any on hand. Next time I go to the market I will look. I got them at a small market up north of me close to a friends house. Every time I am up there I pick some up. Better than any others I have bought. But other than my local grocery store, I haven't tried too many brands. I'll try to find out the name for you.
I don't know if this is possible for you, but I had my guests roll their own! I had a station in the kitchen with all the fillings and I had them choose what they wanted and taught them how to roll their own. They had a great time! Took the pressure off of me too. It was interesting to see what they chose. I've tried to make some ahead of time and my rice paper always got really tough, dry and leathery. Good luck!
re: Boccone Dolce
Those are the ones my in-laws and mom use. If the OP does decide to try to do them ahead, I'd recommend making sure they don't touch each other, too. They are best made just before eaten, edible for a couple of hours but longer than that and they're not good. I've had some at take out places that obviously let them sit too long.
Ooooh yeah I forgot about that- no touchy! I found out from my nail tech (she's from Vietnam) that I was getting mine too wet- she told me to barely wet them, only enough to make them pliable. I was waiting until they got soft.
Our favorite are Smoked Salmon Salad Rolls...
Rice Paper - Described as Spring Roll or Vietnamese Rice Paper (Use the smallest circle
size available from your favorite Asian market)
Cucumbers - Cut into long, thin strips
Smoked Salmon -
Prepared Tiger Sauce or Sweet/Hot Chili Sauce
Killer Wasabi Mayo Dressing
1/4 C Mayo
1 T Honey
1 T Dijon Mustard
2-3 T prepared Wasabi
1-2 T Horshradish
Juice of 1 little lime
1. Have all ingredients pre-prepped for best results. You will need to work quickly once you soak the rice paper.
2. Prepare the Killer Wasabi Mayo Dressing by whisking the mayo, mustard, honey, wasabi and horshradish, tasting as you go for heat intensity. Add the lime juice and a few drops of sesame oil for flair. Mix well.
3. Peel cucumber and slice into long, thin strips. Set aside.
4. Cut avocado into long, thin strips. Set aside.
5. Open your package of smoked salmon (lox)
6. Grab a large flat dish or something that has some depth- fill with warm water.
7. Have a stack of paper towels handy, and working one at a time, moisten 1 disk of rice paper then blot on towel. Fill as follows: salmon, cucumber, dressing, avocado.
8. Working quickly, roll into a tube, keeping rice paper stretched tight as you can and not letting the filling ooze from the top or bottom. The rice paper will self-seal as long as you do not over-stuff it. Avoid the tendency to add too much dressing as it will get goopy fast.
9. Slice in half at a jaunty angle, serve with Sweet/Hot Chili Sauce.