Sometimes I make these fresh rolls, or cold rolls, to go with dinner. There’s nothing to it, except that rolling them can be like working with sticky plastic wrap if you soak the rice paper too long.
Crisp veggies, bean-thread noodles, ginger, sesame oil. Sometimes peanuts. Fresh herbs if I have them.
And dipping sauce.
You see, they’re very simple.
But a nice addition to the table when we’re having a stir-fry. And we often have them alongside a noodle soup dinner, with some salted edamame and small dishes of soup add-ins, like spring onion, shrimp, and chopped nuts.
In fact, I kind of feel like eating them now.