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The Olympics are coming! When I think of all the fit athletes soon to arrive in Beijing from all over the world, I hunger for the Asian cuisine the Olympians and spectators will enjoy. I have to admit Asian food in our house usually comes from one of those little white containers with skinny metal handles. But when we eat out, we like to explore the innovative pan-Asian dishes that have become popular with American palates.
Spring rolls, also called summer rolls, are one of my favorite Asian dishes, but I don't need to go globetrotting farther than the popular Rice Paper Asian Fusion restaurant in my neighborhood. Fresh, light and full of flavor, owner An Nguyen's preparation derived from her Vietnamese roots is tasty and thoughtfully presented.
An shared her recipe with me and at the same time encouraged me to devise variations with my family.
"Substitute sliced Swedish meatballs for the shrimp," she suggested, in a nod to my Scandinavian heritage.
I encourage you to do the same. Once you have the basic ingredients out on your counter, take turns with your teens assembling spring rolls with your own family twist.
Basic Spring Rolls
Makes 12 rolls.
6 ounces rice stick noodles
1 package round rice paper wrappers (also known as spring roll skin)
Leafy lettuce, washed and dried
1 package fresh mung bean sprouts
Chopped fresh cilantro leaves
Chopped fresh mint leaves
Chopped cilantro
1 cup thinly sliced cooked chicken (or
1 cup cooked shrimp, sliced lengthwise
1 carrot, shredded
Bottled peanut dipping sauce
To prepare rice stick noodles: Soak rice stick noodles in hot water for 10 minutes or until soft. Drain. Snip with kitchen scissors to shorten.
To prepare rice paper wrappers: Soak rice paper wrappers, 1 sheet at a time, in shallow dish of hot water until soft and flexible. Place on clean, damp towel.
To assemble: On 1 rice paper wrapper, set chicken or shrimp slices in a row, 1 inch from bottom edge. Top with some lettuce. Layer with cilantro, mint, sprouts and noodles. Carefully fold wrapper over mixture as tightly as you can without tearing it. Fold 2 sides in. Continue to roll up until all edges are secure. Repeat with remaining ingredients.
To chill: Place rolls seam-side down on plate. Cover with damp cloth. Refrigerate until ready to serve.
To serve: Top with 1 sprig cilantro and shredded carrots. At table, pass peanut sauce in small bowls.
Note: Read how An's childhood memories in Vietnam influenced her recipes at ricepaperrestaurant.com.
Donna Erickson's award-winning television series, "Donna's Day," is airing on PBS nationwide. Watch it in the Twin Cities at 1:30 p.m. Fridays on Channel 2 and 5:30 p.m. Sundays on Channels 13 and 17. Sign up for Donna's e-newsletter at donnasday.com. Her latest book is "Donna Erickson's Fabulous Funstuff for Families."
