|Homemade Vietnamese-style spring rolls, a summertime staple.|
Today for lunch I made fresh Spring Rolls, my own version of traditional Vietnamese gỏi cuốn.
I used what I had on hand:
• ginger-garlic roasted tofu strips (leftover from last night)...just lay the ingredients on softened rice paper and roll up tightly. Usually these are served with a dipping sauce, but the vegetables were so fresh and moist that I decided a sauce would be unnecessary. And it was.
• crisp juicy bean sprouts
• local red leaf lettuce
• homemade pickled radishes (also local)
These were crispy, savory, and tangy-sweet all at once.