|
|
Article: ROLL CALL SEASONAL TASTES COME TOGETHER IN VIETNAMESE SUMMER ROLLS.(LIFE & LEISURE)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- August 6, 2003
CopyrightCOPYRIGHT 2003 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: RUTH FANTASIA Food & home editor
Egg rolls and their brethren, the smaller and lighter spring rolls, are staples of Chinese cuisine. But the ubiquitous fried tubes of meat and vegetables aren't nearly as ethereal as summer rolls, Vietnam's version of street cuisine.
Like spring rolls, summer rolls are filled with meats and/or seafood and vegetables and wrapped into a tube. But unlike their Chinese counterparts, the vegetables in summer rolls are often uncooked. They use lettuce leaves instead of steamed cabbage and cucumber in place of celery. And instead of thick, pasty won-ton skins, summer rolls are bound in translucent, barely flavored rounds ...