It’s 38°C! I’m almost tempted to break and egg on the pavement and see if it gets cooked! My house feels like a mini sauna and I have officially stopped wearing pants at home. (I wear cotton dresses - go wash your dirty brains :P). So it goes without saying that summer is here! Which is both a boon and a curse depending on which part of the world you live in. I, for instance live in a city that has salubrious climate for 80% of the year so any extremes in temperature is treated with great disdain. (Yes, Bangaloreans are spoilt that way!). Every year we just whine and crib till the first showers of April hit the sands and then we whine and crib that it’s monsoon already. This year is no different except that I learnt how to make some Vietnamese Summer Rolls. It’s fresh, light and all kinds of colorful. Just what summer should be?
This recipe is more about getting your mise en place and rolling technique right. Once you master than, you can churn out a gazillion of these with a flick of the wrist. (Ok, as usual I’m exaggerating, but you get the drift no?). Also since it’s a fresh roll, its best prepared and served just in time to eat. It doesn’t lower the temperature or anything, but I assure you summer will be more bearable – at least while you’re eating it!