Re: fresh spring rolls

On Apr 11, 10:56 am, Tracy <karac...@xxxxxx> wrote:
George wrote:
Tracy wrote:
I am going to try (again) to make these.  I can't seem to get the
filling rolled tight enough - ever. But a friend is coming over for
dinner on Monday and I said I would try make some. The plan is for
them to be vegetarian. Shredded cabbage, carrot, green onion, rice
noodle - or some other kind of noodle maybe cilantro and thai basil if
I can find some....I don't know what else.

Any thoughts on making these? What do you like? Had any luck in making
them the day before? I know they stick together - but a moistened
paper towel protects them for a short while - I wonder about over
night. Would the rice paper get gluey? [snips]

Good to know you have had experience making them the night before. I
don't want to drive myself crazy and spend too much time in the kitchen
when she visits - ya know?

What's the point of making them fresh? Isn't it that you want them to
be at their peak of flavor and texture? Some things, such as many
slow-cooked braises, are better if you cook them the day before you
serve them. But many other things are better when "made to order,"
i.e., as fresh as possible. A delicate thing like a spring roll,
whether fried or soft, pretty much demands to be in the latter
category. I have served friends spring rolls and been served spring
rolls by friends many times. If any of those had been made the day
before someone would have been insulted. -aem
.

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