@RadishRose

  

Crisp, cool, gingery and refreshing. Plus a mystery solved! How do restaurants make those beautiful glass-wrapper rolls? If you can roll a burrito, you can do this. Promise! We have even made this on a work-busted Monday night (we did make the Asian slaw on Sunday, a good make-ahead trick because th...


Crisp, cool, gingery and refreshing. Plus a mystery solved! How do restaurants make those beautiful glass-wrapper rolls? IT'S SO EASY. If you can roll a burrito, you can do this. Promise! We have even made this on a work-busted Monday night (we did make the Asian slaw on Sunday, a good make-ahead trick because that stuff gets better when it sits). This post is a little photo-heavy because I wanted to show you how to do it. Please comment to let me know what you think about having more process photos!

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Further reading

Intro

 foodtowolfdown  Oct 7, 2020

Chef Gary Guiney - The WolfMy name is Gary Guiney & I have been cooking for over 20 years. My passion for cooking began when most kids my age were out playing cribby or playing knock the doors and run-away (don't get me wrong, I enjoyed that too - I was always hard to catch!). For me, I spent a ...

Digital Vino with guest: Susannah Gold, Vigneto Comm., USA

 GrapevineAdventures  Mar 18, 2021

Susannah is a wine communicator, wine educator, wine writer, and much more...We usually met often at trade fairs and wine tastings in pre-covid times, and now we are doing it virtually.17 March7pm CEST / 2pm ET / 11am PST Join us!