Monday, May 31, 2010

Spring Rolls for the beginning of Summer

I was invited to Ojai for a Memorial Day weekend afternoon of food and friendship. Ojai, as you may know, is a gorgeous green valley of orange and lemon groves surrounded by beautiful hillsides with vineyards and oak forests leading up to rocky peaks. Down in the valley is a little village that epitomizes California charm. Our hostess, Catherine has a lovely home overlooking the valley, and that's where she invited a group of friends for a fabulous Italian influenced meal. I hadn't gotten the Italian message so I brought along a package of frozen Vietnamese Spring Rolls from Spring Kitchen. Well, good food is good food, so the spring rolls made a nice appetizer before the pasta and baked fish, despite the cultural dichotomy. I have three packages of Spring Kitchen spring rolls in the freezer, in three different flavors. Actually, I have two now, since I brought the shrimp spring rolls to this event. Pork and chicken and pork and shrimp are the other flavors and I'm saving those for the next party and a future blog post. Tina whipped together a dipping sauce with a Hoisin base and some other things she found in the fridge but if you order some spring rolls for your next party you can use the easy recipe for a dipping sauce at the Spring Kitchen site. We loved these spring rolls: easy and delicious.

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