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!!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)