Summer Rolls

Just the title of this dish brings up warm memories of childhood delight - kick the can, lemonade slushies, countless hours as a mermaid, and catching lightning bugs  - not because I spend my childhood in small town Bristol, PA eating Asian Summer Rolls (ya, right - it was more like cheese steaks and fried dough) but because this recipe contains the word SUMMER.  I am fascinated with all things summer...and in less than 10 working days, it will be here! yay!

It's been quite a while, but my sister taught me how to make these quite a few years ago.  We spend some good sister bonding time (during the summer - yep, summer) in the kitchen rolling up these little puppies. We let them cool in the fridge while we headed to the beach. Then, after hours of basking in the sun, we'd come home and gobble up our fresh Summer Rolls.  I'll be honest, the experience wasn't nearly the same today. My sister wasn't here to help me (sigh). It seemed to take me a while to get the rice paper wraps to cook just right. The first 4 or so ended up in the garbage with holes and tears.  Once I got going though, it was pretty easy.

These are really quite simple as you can add any ingredients you want.

Here's what I used:
rice paper wraps (I found these in my local Asian market)
shrimp - cooked and cut into pieces
shredded carrots or Asian slaw
spinach
rice noodles, cooked - splash with rice vinegar after draining
cilantro, chopped
green onions, sliced
cashews, roughly chopped

Soak the rice paper wrap in warm water until soft.

Place onto a clean plate and add your ingredients.

Roll up like a fajita.  It's more fun (and much easier) if you have a little help.

Serve with Peanut Sauce (I made the sauce the night before):
2 tablespoons olive oil
1/4 cup chopped onion
2 garlic cloves, chopped
a dash cayenne pepper
2 tablespoons peanut butter
1/4 cup plus 2 tablespoons water
2 tablespoons hoisin sauce
2 teaspoons tomato paste
1 teaspoon sugar

Add olive oil to a small pot and let warm over medium heat.  Cook the onion and the garlic for a few minutes.  Add the cayenne pepper and cook for one minute more.  Add the remaining ingredients.  Give the mix a good stir to combine.  Allow it to cook for several more minutes.  There are so many great recipes for peanut sauce.  This one just happens to be simple.  I like simple - just like I like summer :)

I used an Asian slaw mix, so I made a little salad with the leftovers from the slaw and the noodles.  I added a ginger-peanut dressing and tossed.  It was the perfect side.