Spring Rolls

A couple of days ago I had the chance to enjoy lunch at my 선교사님’s (seonkyosanim, or missionary) house. We made our own spring rolls and had a variety of sides to round out the meal. Everything was light and fresh, and tasted so good!

Face blur for privacy!

The pic above shows everything we ate. At the top right, rice paper was dipped in water in a shallow dish and then put onto someone’s plate. It stayed rigid for just long enough to allow this to happen. Then we could add whatever ingredients we wanted. There were bell peppers, cucumber, carrots, romaine lettuce, bean sprouts, cilantro, avocado, shrimp, shredded chicken, and vermicelli. My 이모 (imo, or aunt) made a great spicy dipping sauce and some spicy squid for the side. We also had some cold soup with cucumber, seaweed, and sesame seeds.

Even my favorite restaurant’s spring rolls can’t hold a candle to these! We found out the best way to roll it was with the rice paper’s corner pointing at you so it looks like a diamond. I had about 4 ginormous ones with all the side dishes before I was full. Then we had fruit for dessert.

This meal was so simple, yet so tasty, fresh, and satisfying. And it can easily be made vegetarian or vegan. I want to throw a dinner party now 🙂

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