I’ve been a little scarce on the blogging front lately. The combination of a broken camera and succumbing to the nasty bug that is doing the rounds has kept me from packing/posting any lunches. Today’s post is a lunch I packed last week that I photographed with the camera in my phone. It contains my first attempt at making a variation of Vietnamese Summer rolls. They didn’t turn out too badly, but are probably best eaten right after you make them and not left in the fridge overnight as I did.
- Vietnamese Summer rolls filled with smoked ham and julienne carrot, mange tout, red cabbage, baby corn and spring onions,
- a dipping sauce with soy sauce, umeboshi vinegar and some slices of spring onion and
- some baby tomatoes.