Managed to squeak back into the bento habit this week. Funny what vacations and holidays do to the diet - not. Not terribly proud of this lunch’s looks, but it’s might tasty. Rainier cherries (pitted and halved for eating ease), cucumber slices, blueberries, little Juliet tomatoes, and two teriyaki chicken spring rolls filled with rice, cilantro, arugula, and yes, teriyaki chicken ala Noh of Hawaii. Nommity nom!
Tip! Spring roll wrappers don’t need soaking in water - single biggest failing I’ve seen when people try to make them. Wet paper towels (or clean, food safe towels if you’re not into disposables, though they tend to stick to the wrappers) well and layer them on a plate with the spring roll rice wrapper discs (plate, paper towel, disc, paper towel, disc, paper towel, disc, paper towel, etc.) In about 5-10 minutes, your wrappers will be ready to roll and not so thin and soggy that they fall apart on contact.
May 29, 2008 at 12:28 pm
Thank you for the tip on the wrappers! I’ve been working very hard on keeping my spring rolls together, and have still been busting through about every 4th one. I’ll have to try your way next.
May 30, 2008 at 7:02 am
The simplest ones can be the prettiest…look at all those colors
May 30, 2008 at 7:23 am
Not proud of the looks? I agree with vigilant20–the colors are gorgeous!
May 30, 2008 at 9:04 am
pavlovs - Good luck! I remember soaking them the first time I used them and was like, “gee, they’re awfully fragile…” Then someone else on another blog piped up and said, “dampen! not soak!” Aha! I love spring rolls at home now.
vigi - thanks…i really strive to make them both pretty and tasty. Some days I succeed at both…some days…meh. Admittedly, I think my personal standards have gotten a bit lofty even for me:).
erin - hehe see above…and thanks! your cherry jello has sparked thoughts!