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Spring Roll at Cloud Red


April 2018

Cloud Red co-owners Rebecca Goldberger and Lis Duggan encourage a relaxed, friendly atmosphere in this Shorewood social house. With no hostesses or waitresses, the menu is hand-written on repurposed windows hanging toward the rear of the building, with a table of games sitting underneath. Peruse the menu, place your order at the bar, grab a game, kick back with your friends or family, and enjoy your time together.

Goldberger and Duggan make it a point to have a little bit of everything on the menu to appease tastes all across the board, offering dishes that can be made vegan, vegetarian or meat lover-friendly, such as the spring roll shown here.

The creation of the spring roll starts with wet rice paper, which is topped with lettuce, purple cabbage, grilled chicken or tofu, basil, mint, cilantro and scallions. Carrots, cucumbers and red peppers — which are soaked in rice wine vinegar, sugar and water — are then thinly sliced and tossed with the veggie mixture. The ingredients are rolled up in the paper, the roll is cut in half, and the dish is served with sides of homemade peanut sauce and sweet and sour sauce.

After witnessing much trial and error with customers eating the larger-than-normal spring roll, Goldberger recommends pouring the sauces right onto the roll to keep the meal intact. “You don’t want to put it down anyways, but that’s definitely the way to eat it,” she adds.

4488 N. Oakland Ave., Shorewood, (414) 231-9660,


This story ran in the April 2018 issue of: