Shengrong came over to teach me how to make spring rolls on Saturday. The results were tasty and I’ve only just ran out. Now I am spring-roll-less and sad. I suppose I can remedy that situation by my own arts, however (such is the joy of learning how to do a new thing).
Our spring roll session began at the “Friendship Store Convenience and Chinese Grocery” where we bought some bean-based noodles and other odds and ends. While in the shop I noticed that the beverage display case beside the one labelled “Pepsi” had the slogan “Crunchy and Refreshing” with a picture of a beaming Chinese fellow on it. I’m fairly sure I’ve not seen those two adjectives together on a drink cooler before…
Anyhow, despite some minor hiccups in the production (Like me accidentally dumping too much oil into the pan in the middle of cooking the spring roll insides – note to self, don’t pour oil left handed…), the spring rolls turned out quite nicely. Prior to Saturday I honestly had no clue how spring rolls were fabricated (“How do they put the tasty bits inside the little tube?”, etc.). I enjoy those little “so *that’s* how they do it!” moments. And, I enjoy spring rolls, so it was a good afternoon all around.
Oh, and I also learned that one of the key factors in spring rolls is to make sure to eat them with sweet chili sauce. This should not be overlooked.
I’ve heard the ‘Crunchy and refreshing’ thing before, though I am not sure where. Must be the drugs.