Posted on 04/30/2021 6:08:21 PM PDT by Jamestown1630
Many years ago, I had neighbors who were immigrants from Bolivia.
One day, when the young daughter of the family was about to celebrate her fiesta de quinceañera, she asked me if I knew how to make an ‘egg roll’.
I began to tell her about egg roll wrappers, cabbage, frying, &c, when she interrupted me and said that she meant the ‘hairstyle’. Apparently, young people of her set had begun to identify the classic‘French Twist’ hairstyle, as an ‘Egg Roll’.
I had never worn a French Twist – for that matter, I had never actually made Egg Rolls; but soon after, I discovered Vietnamese Summer Rolls – vegetables, rice noodles and shrimps wrapped in edible rice paper wrappers (available in Asian food stores or online). They are served raw and NOT fried; and accompanied with a sauce, usually peanut. They are much lighter than Egg or Spring rolls, and very refreshing on hot Summer days. There are all sorts of things that you can include, and once you make them according to a recipe, you’ll always make them without one.
Here, from Delish, is a typical recipe:
http://www.delish.com/cooking/recipe-ideas/a30779925/summer-rolls-recipes/
You can use lots of different sauces for this, but Peanut Sauce seems to be classic.
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Tippi Hedren rocked a great French Twist in one of my favorite films, Hitchcock's 'The Birds':
If you've never done it and want to know how:
http://www.youtube.com/watch?v=5K2dWgHU5wY
(If you look around, there are also videos showing how to do it on yourself. I think that's actually easier, once you get the hang, than doing it on another.)
This month: Vietnamese Summer Rolls - and a classic hairstyle.
If you would like to be on or off of this monthly cooking ping-list, please send a private message.
-JT
oddly they call that a summer roll and the fried ones spring rolls.
all delicious
Tippy too
Hi, those look good - some mighty thin skins, probably very low carb too.
Look easy enough but I would have to come up with a different sauce - no peanuts.
Maybe in the dead of Summer, in Viet Nam, they don’t want to fire the stove up; and want cool things to eat...
I think Hitchcock agreed with you.
Try this - similar to what I use for Potstickers:
http://www.food.com/recipe/pot-sticker-dipping-sauce-446277
Or go full Vietnamese American, and try the Huy Fong Sriracha - the story of that and of David Tran, is very inspiring.
https://en.wikipedia.org/wiki/Huy_Fong_Foods
that sounds very similar to what I make I add a little sesame oil and a very little cayenne pepper oil
...and accompanied with a sauce, usually peanut.
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Any details on the sauce?
I’ve been impressed with how peanut butter plus soy sauce and chicken broth makes a nice basic sauce for stir fry.
Shrimp summer rolls yum!
My hair has gotten so long during lockdown that I have begun wearing it in a simple French twist.
The sesame oil is what really gives anything including it *character*. I love that stuff - we make a spinach salad that my Korean friends taught us; just spinach, sort of fried/steamed with a little sesame oil and garlic powder, and sprinkled with toasted sesame seeds. Serve cold with soy sauce.
The ‘Delish’ link that I posted contained this (there are probably variations):
FOR PEANUT SAUCE:
1/2 c. smooth peanut butter
1 tbsp. low-sodium soy sauce
2 tbsp. rice vinegar
1 clove garlic, grated
1 tbsp. freshly grated ginger
4 tbsp. boiling water
1/4 c. crushed, toasted peanuts, for serving
It’s an elegant, timeless style.
The young people have seemed to be taking it up for proms, etc., in recent years. But we don’t see it enough any more.
peanut sauce? nuc mam cham
That sounds pretty good:
http://runawayrice.com/sauces-pickles/vietnamese-dipping-sauce-traditional-recipe/
As a kid I loved Hitchcock. Favorite were Rear Window (Jimmy Stewart fan major), The Birds and Hitchcock’s TV show.
My favorite Asian is Dim Sum.
https://www.food.com/recipe/pork-dim-sum-423171
I adore Vietnamese food
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