Over the summer we entertain quite a lot and plan for our guests to stay over night. This is the best part, because we can see how each one arrives super relaxed looking forward to a time of chilling in the mountains far away from the heat in the city. The day seems endless promising nice talks and walks, a good glass of wine and if lucky in the evening the scheduled 'Alpenglühen'. For those of you who are not from Austria or Switzerland: Alpenglühen is translated the glowing of the Alps, when the shadows are longest and the quickly setting sun sends its last rays to the mountain tops dipping them into an orangey pink. The only challenge I face is what can I serve my guests for lunch to make them happy yet to keep them looking forward to dinner. The rolls seem to be perfect, they are fun to make, fun to eat and fun to look at as well.
I was very surprised that our friend's 10 year old daughter asked for a cucumber in her elderflower syrup drink! None of my kids would have a cucumber in their juice!
Somehow I just think this summer is flying by and the long winter is coming soon, and we will miss those fresh, crisp vegetables! Please look as well for my Vegan Vietnamese Springrolls.
Rice paper sheets + lukewarm water
1 bunch of carrots, peeled and cut in thin stripes
1/2 a tray of snap peas, cut lengthwise in stripes
1 medium size cucumber, peeled, deseeded cut in stripes
a small portion of glass noodles soaked and drained
cilantro leaves, maybe peppermint leaves if you like
Arrange each vegetable and the glass noodles in separate bowls like the TV chefs do. Soak a clean kitchen towel in water and wring it dry, place it in front of you just like a cutting board. You will work on it to keep the rice paper moist while you fill it. Have a pot with lukewarm water ready and soak each rice paper one at a time until soft. Take it out and lay it flat onto your kitchen towel. Now you can choose your filling from your prepared bowls, try to place the filling in the middle, flap the sides over to the centre and roll the rice paper tight. Place them on a plate lined with a soaked paper towel, the rice paper dries up quickly and will stick to each other pretty soon. Then all your work is ruined.
When you have all your rolls ready with paper towels between each layer and you are ready to serve, cut them up and arrange them on a tray. The rolls taste of not much except the vegetables and herbs. So here is the dip:
4 tbsp. sweet rice vinegar
3 tbsp. teriyaki sauce
1 tsp. grated ginger
4 drops dark sesame oil
1 tbsp. lime juice
1 tsp. grated palm sugar or maple syrup instead
2 tbsp. finely chopped young onions
1/2 tsp. garlic paste
1 tbsp. tamari sauce or soy sauce
Red Chili Sauce
6 tbsp. sweet and sour chili sauce
1 tbsp. lime juice
1 tbsp. sweet rice vinegar