This week’s CEiMB recipe for soft Asian summer rolls with a sweet & savory dipping sauce was hosted by A Blog About Food. CEiMB recipes are usually featured on Thursdays but since this Thursday my dinner ended up being froyo and cookies, I made the rolls for lunch on Friday. Adam worked from home so we got to enjoy these as a light meal mid-day. Better late than never, right?
I’m going to be honest. I wasn’t sure about these guys. Fresh basil and mint scares me in large amounts and the herbs were sure to stand out with such a short ingredients list. Furthermore, right before heading home to make these for lunch, I read Liz’s less-than stellar review of these and got scared even more. I am happy to say everything went without a glitch! 😀
I cut the amount of rice vinegar in the sauce by half (saw the too-vinegary complaint in several reviews) and the sauce was perfect. Nice and spicy (and a little sweet), well balanced. The rolls were an ease to roll too – way easier in fact than I thought they would be. I made sure to soften the rice paper one at a time, and then quickly stuffed it with all the cut-up veggies, shrimp… and noodles?
Oh yes, noodles! After taking the above 3 photos, I realized I forgot about the noodles. I made them, but they were on the other side of the table and totally escaped my mind. So now that I caught this little mistake, the other 3 rolls had their noodles. See the 2 rolls on the left in the pic below? Yes, much better!
Last thing I forgot to mention, I used my mandoline to finely cut the carrots and decided to do the same with some fresh zucchini I had in the fridge. It was a good call, I’d do that again. And yes, I would make these again. Go light on the mint, heavier on the shrimp (1/roll is not enough!) and definitely keep the zucchini addition. Adam’s only complaint was that there weren’t more of these. Success!
I can’t wait to make other types of summer rolls too since I now have about 300 rice paper rounds left. Any filling ideas?
After work, I got back to my kitchen to bake some cookies. Adam and I are attending 2 parties this weekend. What better gift to bring than some freshly made vegan cookies! 😉
First party – all ready for travel!
Dreena’s super-charge me cookies
I used a combo of raisins and cranberries as dried fruit. I’d add even more dried fruit next time – maybe some tart dried cherries? Mmm, cherries. 😀
.. and then I went a little crazy with the photo-shoot. 😆
So here is the verdict on these 2 recipes. I liked the super-charge me cookies. I enjoyed the oats and the combo of the choc chips with dried fruit. I really think some tart cherries will be perfect in these. I’d even add more than 1/2 cup as per the recipe. Load ’em up!!
The choc/pb cookies came out pretty flat and tasted a bit burnt to me. I cooked them for exactly 11 minutes as per the recipe, so I’m not sure if this was the intended taste or if something went wrong in my kitchen. I *may* make them again. We’ll see. Everyone at the first party we went to liked my cookies. We’ll see what the other reviewers will say tonight.
Have you ever made vegan cookies before?
Any fun plans for this weekend?