This was a busy winter night in Minnesota. There had been suggestions of having an all appetizer meal, with cold Vietnamese spring rolls along with fried spring rolls, and maybe even "chicken wrappers", which believe it or not are from the CIA, 8th ed. Instead of spending so much time wrapping though, it was decided that we would have cold Vietnamese spring rolls (with the best peanut dipping sauce ever) and Jap Chae. The spring rolls and sauce recipe were from Cooks Illustrated, and the Jap Chae was CIA.
In a contest for best dish, the spring rolls win by a landslide.
Thai basil, which is always available at Midway Cub, makes a nice statement. They are layered on the rice wrappers, then rice noodles are added as well as a carrot/peanut mixture, and some cucumbers marinated in vinegar.
The Jap Chae was a little disappointing. But there certainly was a lot of it! The flavor was a bit dull, maybe due to the poor quality soy sauce used.
No dessert tonight, the chefs were too busy.
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