You know that thing I said about tiptoeing into fall? It’s on hold. Well, temporarily. Ma Nature has gifted us with an extended summer and around these parts, you don’t look a sunny and 75 gift horse in the mouth. You bypass the pumpkin lattes and keep on making cold brew and enjoy every last bit of summer you can, because there’ll be beets and parsnips from the moment it ends until July comes around again next year.
I’m sure I’ve committed some kind of culinary crime with these vegetarian summer rolls. Violated a sacrosanct law by bringing quinoa into the picture. A grain that’s as hipster as skinny jeans and typewriters. But if you’re trying to get more whole grains, more fiber, well, then you work it in where you can. These summer rolls are a perfect little snack, a perfect little starter and they’re chock full of vegetables.
Upfront, spring rolls should be fried. Really, they should. But sometimes, you don't want to deal with the oil, or you want to eat about 4-5 of them without [as much] guilt. Just remember, when you cut corners, you give something up. These are not going to be a miracle replacement for fried spring rolls. You good with that? You sure? Ok, let's talk baked spring rolls.
I don't really know why I started thinking about spiced nuts this weekend. Must be something about the sun being lower in the sky, and the cooler weather settling in...and the smell of anything roasting, whether its chiles or chicken or nuts, just feels like fall. I didn't think there was anything that could make pecans and almonds taste even better, until now.
