Tuesday, April 29, 2008
Posted by Petra Hildebrandt
One of my favorite finger foods and hot weather foods are Vietnamese summer rolls, and - although they are, unfortunately, not really a quick fix - they are perfect for a bento box:
I made Mango Shrimp Summer Rolls for dinner last night, so I had some leftovers tucked away under a damp towel in the fridge, which does make prep a snap. But even if you have to do all the chopping it is worth the hassle, because summer rolls are one of the most versatile leftover using recipes ever. As long as you have a few fresh herbs and rice paper rounds on stock, go wild and chop up veggies, protein, even fruit as in the mango rolls (a sweet version with mango and coconut-milk soaked rice noodles may be worth a try). Yes, they are better eaten fresh, but they withhold travel in a lunch box easily and with a dipping sauce in a container on a side they make a full meal in a wrap.
In addition to the shrimp-and-mango-noodle-rolls we made leftover-beef and carrot/cucumber rolls, with a little chile powder on top to add spicyness. Without noodles they do not wrap as beautifully, but look nice and taste very good. The radishes add color and crunch.
This is the whole box for today - the other compartment features cape gooseberries and an organic chocolate bar, plus the dipping sauce in a small bottle:
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This Post was written by Petra from FoodFreak