It's 95 degrees here for a few days, so I got busy in the kitchen cooking and prepping things for to be consumed on the hot days. Salad rolls with Thai Grilled chicken thighs are on the menu for a couple of meals. My salad rolls are a visual disaster. Love the filling. Cucumber, red and orange bell pepper, green onion, avocado, cilantro, micro greens and mung bean sprouts. I put those on the moistened rice paper leaving room to hopefully roll tightly. I moisten the veggies with a little vinaigrette made with rice wine vinegar and sesame oil. The dipping sauce is homemade mayo, sriracha, soy and sesame oil with grated ginger and chili flakes. Here's the problem. I can't for the life of me make a tight roll that holds together enough to dip. Most of the rolls I see have rice noodles in them, but I don't want to use them. Is that why they are so sort of flabby and loose? I'm well accustomed to rolling things. Am I underestimating how little time tha wrappers should spend in the warm water? I dip them in, swirl, flip, swirl and take them out. I'm considering trying room temp water. Any ideas? I want pretty rolls by golly!!
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