cucumber, cilantro and squash: oh my!
These little beauties were modeled after the delicious Vietnamese salad roll, but they make no claims to authenticity: the ingredients used are somewhat unorthodox, but they suit me very well. We ate them two days in a row. The first day we used bean sprouts, carrot, cucumber, many herbs, shrimp and red pepper. The second day we used steamed sweet potato and squash as the main filler, supplemented with carrot, cucumber, herbs, and some had shrimp. C isn’t a big fan of shrimp, actually, so maybe half had shrimp in them.
The first batch featuring bean sprouts were good, but I vastly prefer the ones with sweet potato and squash–they were filling, the sweetness went nicely with the sauce (even if it wasn’t homemade), and with the many Vietnamese herbs we used. They were absolutely delicious. And easy–especially if you don’t prepare them beforehand. We just wrapped them up and ate them at the table, making just as many as we wanted. I recommend you try them. (more…)
