Small-fry Picks: Summer Foods

Summer time brings summer food... you think potato salad, cobblers and pies, and fresh fruit. All cold and refreshing from the hot sun, thus bringing me to Summer Rolls. This simple and light meal can be made in oh so many ways. Here's one of them...

Summer Rolls
Total time: 30 minutes
Yields: 16 rolls, 6-8 servings

Ingredients:
1 bag of dried rice noodles
30 medium cooked shrimp
16 large round rice paper
1 bunch of lettuce
1 bunch of cilantro or basil
1 bunch of mint
scallions, cut into 4-inch pieces

Directions:
Bring a medium pot of water to a boil. Drop in the rice noodles. Remove the pan from heat and let stand for 8-10 minutes. Rinse with cold water to stop the cooking. You should have about 4 cups of cooked noodles. Peel the shrimp and cut them in half lengthwise.

 

Soak the rice paper for 15-30 seconds in a saucepan with warm water. 1 rice paper each time or they will stick together. Shake off remaining water and place on a cutting board. Arrange the greens and rice noodles about an inch from one end. Make first roll and add the shrimp, finish rolling, cut in half, and serve with your favourite dipping sauce. Fry or deep fry if necessary. Enjoy!

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