Spring Rolls

스프링롤[Spring Rolls]

I was afraid something like this would happen. As I was going through my grocery bags, I realized I had forgotten to buy cilantro. The idea of making spring rolls without cilantro felt unimaginable at first, like having ramen without kimchi, or whatever that makes your dish far from being complete in any way. I didn't want to be bothered to go back to the market just for a bundle of cilantro, let alone get in the car again, so I eventually settled on the idea of cilantro-free spring rolls. Normally a spring roll is stuffed with some noodles (vermicelli), steamed shrimps lettuce and few pieces of cilantro, but instead I made a totally different set of ingredients to complement the absence of cilantro making it more like a whatever-you-have-in-your-fridge-roll. Cooking is, after all, about improvisation, no? :)

For 2 servings

rice paper (6)
vermicelli or plain noodles (1 serving)
shrimps (6)
cilantro (6 leaves)
iceberg lettuce (1/4 head, shredded)
beef (1/3 cup, sliced) optional
cucumber (1/3 cup, shredded) optional
mushrooms (1/3 cup, shredded) optional
bell peppers (1/3 cup, shredded) optional

1.

You need extra thin rice papers that look like this. They come in different sizes, and what I used was 9" long in diameter.

2.

You could practically use any ingredient for this. These are what I came up with from my fridge on this day.

3.

Cook noodles in boiling water following the direction on the package and drain and set aside.

4.

For mushrooms, slice into thin sticks and stir-fry them with little bit of salt.

5.

Shred or slice each ingredient into thin sticks.

6.

Soak each rice paper in hot water for 10 seconds and then dry for another 10 seconds by holding it in air.

7.

Onto the rice paper, add different ingredients of your choice from Step 5 and wrap like a burrito. Serve with peanut butter dipping sauce or sweet and sour sauce (or soy sauce with wasabi like me if you are feeling lazy).