A Recipe For My Springroll Salad
The Summer heat does something to me. My mind wanders. I find myself lazily strewn across the sofa, or an armchair, or a garden chaise…my mind drifting off somewhere between reality and a dream. I love Summer for exactly this reason. I crave food that has the same sort of lazy ease to it, but it has to be achingly delicious and satisfying.
It was on such a sultry and hot summer say that I concocted this recipe. What I was craving was a Vietnamese Spring Roll (You know, the kind with the soft translucent skin wrapped around a bed of rice noodles , raw vegetables, herbs and garnished with steamed shrimp?) Indeed, I was well on my way to make this, when all of the sudden and unexpected bout of laziness started to overcome me. The thought of rolling all of those “burritos” seemed exhausting.
Feeling a bit rebellious, I decided to make a salad and omit the wrapping process all together. Minutes later, lunch was served. It was a delicious life. Even better paired with an icy cold beer.
INGREDIENTS FOR SALAD
Rice Noodles (Vermicelli)
Salad oil (To keep noodles from sticking too bad)
INGREDIENTS FOR DRESSING
Rice Wine Vinegar
Chile Pepper (Red or Green)
Drop a few shrimp into a pot of vigorously boiling water for a few minutes until done . Pull out and set aside. Turn off the heat. Immediately place the rice noodles in the warmed water for no more than four minutes. Drain. Dress with a scant spoon of salad oil to keep from sticking.
That concludes all of the cooking part, thank God. The rest is more about assembly.
On a mound of rice noodles, start piling on freshly cut mango, shreds of carrot, batons of cucumber, slices of green onion and all the herbs you can handle. Top with the poached shrimp.
Adjacently, a simply mix the ingredients for the dressing together.. Proportions are up to you here. Just make it delicious. A quick stir, and then dress the salad.
This is delicious served warm…and even better room temperature.