Summer Spring Rolls by Chelsea and Aunt Barbara
Chelsea and I made these Spring Rolls last summer at the lake -- they are easy to make once you get the hang of working with the rice-paper round wrappers.
Slice thinly 2 or 3 green onions or scallions.
Add a jalapeno pepper for some heat. We were using the one Uncle Tom grew. If you don't have a jalapeno, just add red pepper flakes later when you make the sauce.
Be sure to chop the jalapeno very fine so no one gets too big of a bite of heat.
The next step is to add some crunch. I had shredded carrots, but you could use any veggie: cucumbers, bean sprouts, sliced napa cabbage.
For your sauce, I always concoct something but here is a suggestion: 2 T. hoisin sauce, 1.5 T. lime juice, 1.5 t. fish sauce, 1.5 t. peanut butter or peanut sauce, pinch of brown sugar. I usually add soy sauce, too.
Place 4 halves of shrimp in the middle of the wrapper, then the filling, about 1/2 cup. Fold the sides in, then top flap, roll it together and place it seam down.
The sweet meat of shrimp goes well with all of the fresh basil, plus there is a nice contrast between the crunchiness of the veggies and the softness of the noodles. The sauce is salty and spicy. Delicious on a summer day!