Thursday, May 3, 2012

Made-Up Recipe: Vegetarian Fresh Spring Rolls

There's this amazing Vietnamese restaurant in Harvard Square, Le's, formerly known as Pho Pasteur.  It's located in a building that used to be a parking garage, and thus named The Garage.  I love everything I've eaten there... warm and fragrant pho, steaming vegetarian noodle dishes, shrimp salad with shredded cabbage and deliciously sweet dressing... but my favorite are their shrimp fresh rolls.  Thin, clear rice paper wraps around shredded cucumber, carrot, fresh mint and cilantro, and slices of cold shrimp.  Once this marvelous handful is dipped in the spicy sweet sauce, you've got a mouthful of heaven going on.  My creation is based on the amazing rolls at Le's, but with a few different ingredients.

I started by using two pieces of crunchy Boston lettuce instead of rice paper.
Shredded one small cucumber.

Sliced up a hard-boiled egg instead of shrimp.
Arranged the egg on the lettuce.

Dressed the egg with shredded cukes and chopped cilantro.

Added shredded carrots and a dressing made from Key Lime evoo and Honey Ginger vinegar, muddled with cilantro and mint, and a dash of S&P.


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