Summer recipes..

July 5, 2018

Busy summer, working at Starbucks, visiting family in Seattle and best day ever, my niece Maranda graduation from high school!  Just a couple summer recipes to share.  Wear sunscreen please!

 

 

Fresh rolls

 

Ingredients

 

for the shrimp spring rolls:

·      1 lb. medium cooked shrimp

·      1 cup shredded carrots

·      8 oz. package dried rice vermicelli noodles or "rice sticks", cooked to package instructions

·      1 small head of leaf lettuce

·      1 medium cucumber cut into thin strips

·      fresh herbs: mint, Asian basil, or cilantro

·      12 8-inch rice paper wrappers or rice paper spring roll wrappers

for hoisin peanut dip:

·      1/4 cup hoisin (If hoisin dip is too thick, add warm water to thin out the dip)

·      6 tablespoons peanut butter

·      1 teaspoon rice vinegar

·      1/2 teaspoon sesame oil

·      1 teaspoon chili garlic sauce 

 

Directions

For the hoisin peanut dip:

1.     In a bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar, sesame oil, and optional chili garlic sauce and optional water, if needed). Use a fork to help blend well.

For the rolls:

1.     Cook the dried rice vermicelli noodles to package instructions. Drain and set aside.

2.     Chop all your veggies

3.     Gather all your filling ingredients on plates: noodles, shrimp, carrots, lettuce, cucumber, herbs and rice paper wrappers.

4.     Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).

5.     Lay your lettuce first on the soft spring roll wrapper, then add the strips of cucumbers, carrots, noodles and herbs.

6.     Roll spring roll till you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.

7.     Serve with the hoisin peanut dip.

 

 I read this article on Bon Appetite about taking tuna to the beach.  They made a variation of this picture with an expensive Italian tuna in oil and made this open faced sandwich.  This is my version I used Costco tuna drizzled with a little olive oil.  I made a spicy sriracha mayo then piled the ingredients on top.  Such a good summer evening easy dinner!

 

Let me know if you try any of these.  Off to work I go.... but first a pic of my girl.

 

 

 

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