photo by mara zepeda
Mrs. Lai stopped by Fu-Wah Market to demonstrate to a loyal customer how to assemble these fresh summer rolls.
>> 8 oz. rice vermicelli, cooked
>> 12 round rice paper wrappers
>> 1 cup mung bean sprouts
>> 1 cup mint leaves
>> 1 cup basil leaves
>> 1 cup cilantro leaves
>> 1 cucumber, peeled, seeded and julienned
>> 2 cups shredded Boston lettuce
>> Peanut sauce
>> 1) Immerse one rice paper wrapper in a shallow dish of warm water for 5 seconds. Remove from water and place on plate.
>> 2) Lay a small handful of vermicelli noodles in the center of the wrap. Add a sprinkling of sprouts, mint, basil, cilantro, cucumber and lettuce.
>> 3) Tuck the bottom half of the wrapper in. Fold in the sides. Finally, firmly roll up the entire roll. Dabble the seam with a sprinkling of water to seal. Repeat with remaining wrappers. Serve with peanut sauce.
Article:
Fond
Article:
snackbar
Article:
PW's Guide to Philly Cupcakes
Article:
Tiffin Etc.
Article:
Miga
Article:
PW's Guide to Bloody Marys
Article:
Paris Chocolate in Philly
Article:
Meritage
