Thursday, May 15, 2008

Using rice wrappers

Last evening I went to a Yelp event at a Vietnamese restuarant in San Jose. Lots of people mostly Vietnamese there. What a terrific experience. But from my rather selfish point of view, I learned how to roll up those wonderful Vietnamese spring rolls. The kind that have a thin, translucent rice wrapping around tasty ingredients.

I had made these kinds of rolls before, but had always found it a bit finicky and not as successful as I would have liked. One of the Vietnamese guys at the event let me into the secret. I had been soaking the wrappers for too long in the warm water. My way they become slippery and quite fragile.

However by soaking them for less time - essentially until they are pliable, but not flaccid they are much easier to control.

So good food, great company and lessons too. The only thing missing was Madame - she was at home while I am gallivanting in San Jose.

1 comment:

Tracey said...

Aha! Good to know about the "pliable but not flaccid" in regards to the rice paper. Tony and I will have to try that out the next time we venture out to have bo 7 mon.

T.