So I don’t have a lot of experience with rice paper wrappers. I think I’ve maybe worked with them once before. And what I’ve learned is that you should not trust me to be the one wrapping your blunts.
Ingredients – I have some romaine lettuce and vermicelli rice noodles. A few days ago when I was making something else with a daikon radish, I went ahead and cut up the whole thing – here’s some I cut into thin strips with some carrots and dressed with a little vinegar so it would keep. There are also the rest of the jalapeños from my garden. And some fatty sliced beef that I marinated in soy sauce, a spice blend for Chinese beef, and some lemongrass.
I browned the beef and boiled and drained the noodles. And then I tried assembling some summer rolls. And the results… were not particularly professional.
But they held together well enough to make it into a hot skillet and get toasted. Even though my heat was pretty high, it took much longer for the rolls to become crispy than I was expecting.
The results of my impatient cooking? Even with the completely amateur attempt, the rolls were still delicious and I ate all of them. I would try again and hopefully level up in skills.
The dipping sauce is not any one authentic thing, but a random concoction of oyster sauce, lime juice, and a version of chili crisp that is actually bad on its own (but worked mixed with the stronger flavor or the oyster sauce). Oh, and the juices that were released from the beef strips after they were cooked and waiting on the plate for assembly.