TAG | vegan
I’m a big summer roll fan. No lie, I’ll take it over a deep fried spring or egg roll any day of the week. They’re light and super refreshing, and I enjoyed how, once you get over the intimidation factor, how incredibly simple they are to make and customize to your liking.
This is a recipe I was addicted to the summer after graduation, but I hadn’t really made since. That’s probably because I, along with my team of parental sous chefs, prepped over 100 of these alone for mine and V’s college grad party, and there definitely can be too much of a good thing. It’s based off of Tyler Florence’s recipe, but I’ve changed it up over the years. What I like most about Tyler’s spin on the summer roll is that it’s got the classic Thai elements, like cilantro and cellophane noodles and peanuts, and then some fresh Vietnamese ingredients, such as mint and mung bean sprouts, and also few delicious surprises, like the beets. So anywho, Jared and Robin’s oscar party seemed like the perfect opportunity to dust off that old recipe and give it an update. It’s a bit time consuming, prepping the veggies and rolling each individual roll, but man, it’s so worth the effort.
Fall is right around the corner, which means, lucky us, eggplants are in season. I always opt for Japanese eggplants, as the seeds are smaller and the meat is less bitter. This is one of my favorite ways to prepare it — tossed in a flavorful vinaigrette and roasted in a hot oven until they’re tender and sweet. Read on for more yum. (Click To Read More Yum...)
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Delicious, speedy appetizer for entertaining? Count me in.Firat’s artsy photo composition and framing? Even better.
