GOOD TASTE
Summer Barbecue
Create light and easy spring rolls
using your barbeque leftovers.

By Jan Walsh, Photos by Beau Gustafson

If you pig out on the Fourth of July, don’t keep it up all week. Instead use those barbecue leftovers to make fresh, summer rolls.

“People celebrate on the Fourth and don’t worry about eating too much that day. But the next day they don’t want more baked beans and potato salad and want to eat lighter,” says Icon Restaurant and Bar’s Executive Chef, Ben Leingang. “The summer spring rolls are easy to make and make a nice, light lunch for the next day.” He also suggests taking the rolls to work for lunch in a Tupperware container with a damp paper towel inside the bowl to keep them moist. Leingang serves the rolls with both a peanut sauce and a nuoc cham sauce. And as alternative to the rolls, he suggests making a salad of these ingredients, leaving off the rice paper.

Summer Roll Filling
Ingredients:
bunch of cilantro
European cucumber, julienned
carrot, julienned
mung bean thread, rehydrated
bean sprouts
lime
Barbecue beef, pork or chicken
In addition to these ingredients you will
also need a package of rice paper and
one leaf of lettuce for each piece of rice
paper.

Procedure:
1. Rehydrate rice papers, one at a time. “You can immerse them in a bowl of hot water, or run them under the faucet for a few seconds,” Leingang explains.
2. Lay rice paper on board and line the middle with one leaf lettuce.
3. Add carrot, cucumber, bean sprouts, mung bean thread and meat of your choice.
4. Fold over both left and right sides toward middle.
5. Roll up from bottom, in the same fashion as you would a crepe.
6. Slice in half.
7. Serve With Garnish of Lime and Nuoc Cham (Vietnamese dipping sauce) and Peanut Sauce.

Peanut Sauce Ingredients:
1/2 cup natural-style creamy peanut butter
1 tablespoon granulated sugar
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 small garlic clove, mashed to a paste
1 teaspoon chili garlic paste
1 tablespoon dark sesame oil
Juice of 1 lime
1/4 cup water

Procedure:
Combine all ingredients in a medium-mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary. “I like to use natural peanut butter for this recipe. If you use the conventional kind, add less sugar to the sauce,”Leingang says.

Nuoc Cham Ingredients:
1 tablespoon Chili garlic sauce
1 teaspoon sugar
2 limes, juiced
2 tablespoon hot water
5 tablespoon nuoc mam (fish sauce)

Procedure:
Combine hot water and sugar until dissolved.
Add remaining ingredients.
January Birmingham, Alabama

  

 
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