The recipe chosen this week for CEiMB, using Ellie Krieger's book The Food You Crave, was selected by Teresa from A Blog About Food and is Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce, found on page 56.
I am a big summer roll fan. I can make them for lunch and I don't have to have a lot of fancy ingredients, can hold out a few items from dinner the night before, have any number of sauces that I can throw together at a moment's notice in a very little amount of time, and am just as happy as can be with a summer roll for lunch or a snack.
Ellie's summer rolls were very nice, the dipping sauce a good accompaniment with the ingredients she chose for the recipe (red lettuce, Asian noodles, basil, mint, shrimp, shredded carrot), and a simple assembly line action to put it all in order. Definitely worth a go. A repeat? Sure, why not. I wing summer rolls all the time, so as to whether or not I would use those exact ingredients again just depends if I have them on hand at the time.
The sauce (water, sugar, chili sauce, rice vinegar, carrot, scallion, lime juice, soy or fish sauce) is nice, I would use that again. The only thing I changed was that I added two more shrimp to each roll as the recipe called for one shrimp in each, and I was fairly sure that the guys would be less interested if there was only one shrimp. (I actually wasn't sure if the guys would eat them, but the recipe made six and Mark ate three of them, declaring them very good, so guess that means they were a hit. Usually when I make summer rolls, the guys go for the sandwich making materials at hand, so I am looking at this as growth.)
Next week's recipe: Southwestern Hash and Eggs, recipe found in Ellie Krieger's book, The Food You Crave, on page 30.