Letter to Owner: Spring Rolls – Part 2

Malisa,

Back again about the spring rolls with another comment.

While I haven’t fully gotten over the texture change, I’ve learned to accept it. Life changes, and apparently so do spring rolls, and continuing to complain about that would be, frankly, crazy.

Anyway, back again with something else. About twice a week, my dinner is four spring rolls and a beer. Light, fresh, and pretty much the perfect size.

Here’s the gripe – You guys have started batching them. Economies of scale, I understand. But, these things have gone down another notch. Once they are in the fridge or just out in the open, the rice papers lose their elasticity, so it’s like eating undercooked pasta.

Occasionally, I catch the batches early enough and the spring rolls are still pliable. I can never pinpoint what day this happens, but it’s always a halcyon day.

Sadly, those days are fleeting and increasing rare. Pretty much these days I’m just using these spring rolls as a vehicle for the peanut sauce.

If you change the peanut sauce, I’m out.

Thanks,

Jason

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