Summer Rolls
first day of the year
I think longingly of the sun
on those paddy waters
— Basho
Japan Gregorianized in 1873, meaning Basho actually wrote this poem for a different new year’s day. Calendar musings aside, the sun and paddy waters naturally recommend Summer rolls (Spring rolls without all the frying). These are tricky to make, as rice paper requires some practice to master. I did not like using noodles in a first attempt, so substituted adzuki beans. This recipe made eight far too large rolls.
- ½ cup adzuki beans, boiled
- 1 cup peas, steamed
- 1 cup Hon-shimeji mushrooms, steamed
- 1 cup shiitake mushrooms, steamed
- ½ cup carrots, steamed
- Shaved ginger, to taste
- Ground black, white, and Sichuan1 peppers, to taste
- Ground India red chili flakes, to taste
- 1 teaspoon sesame seed oil
- 2 teaspoons soy sauce
The above was mixed and used as filling. Good, but many improvements can be made:
- Must cut the ingredients by half, as otherwise too much food for just me.
- Less filling per roll: half as much or more. Pictures online show the excess wrap extends around the entire roll, not the 40% - 50% I get.
- Lettuce would better help hold the ingredients inside, and add some crunch. Also need to reduce the amount of peas, perhaps replacing some with daikon or some other vegetable.
- Make the dipping sauce in advance, as the Summer rolls must be consumed quickly before the wrap dries out.
- Grill the mushrooms, or add more sauce to the filling. Maybe also blend the filling lightly, to better incorporate the flavors?
1 Warning! Excess Sichuan pepper numbs the mouth, creates an overpowering taste, and makes one drool. I only used a dusting of black and white peppers, along with a reasonable amount of Sichuan peppers here.
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