Or: It’s too damn hot to even consider using the oven.
number one pet peeve: overheating.
Number two pet peeve – being cold, hilariously. Ask me in winter, I’m sure they’ll switch.
I love the fact that I have a gas oven, really I do – my last apartment, though fabulous, was all electric, and it just….it didn’t work in my best interest. BUT for everything it lacked (and overcooked) it somehow didn’t heat up my old place like this inferno does now.
Last week our dear friend O came over and we dined on delicious Shrimp Summer Rolls, because it’s too damn hot in this apartment to cook when it’s just me and the cat, much less three people plus feline companionship.
So….submitted for your enjoyment, Shrimp Summer Rolls.
IngredientsThis will make about 6 rolls total – increase as needed!
- Rice Paper Wraps (Also called Spring Roll Skin – I used this brand)
- Cooked Shrimp – I used about half a pound (pre-cooked from the seafood dept.) – slicing each one in half long ways, but lord knows you can always use more shrimp
- Salad mix or lettuce – I used spinach and arugula
- About 1/2 cup Shredded carrots – Don’t be dumb like me and assume you can shred baby carrots and keep all 10 fingers. Though, just FYI I do still have all of them – lucky me!
- Two Avocados, sliced lengthways – We didn’t end up using all of the ones that we sliced up in the rolls themselves, but we did have a delicious pre-meal ‘cado feast.
- Thinly sliced cucumber – I used half, but use more if you’re a cucumber fanatic or you’re feeding an army!
- Mung bean sprouts
- Sweet Chili Sauce – we used Trader Joe’s brand, but here is a great recipe if you’re brave!
Obviously it will take you 10-15 minutes to slice up all of the various ingredients for this delectable dish depending on your adeptness with kitchen knives (FOR THE LOVE OF GOD, DON’T LOSE A FINGER OVER THIS, IT’S NOT WORTH IT). I put everything in bowls in sort of an assembly line type set-up, which made everything pretty easy.
you Oughta know…
Rice paper wraps are pesky as hell. They come all sorts of brittle in the package, then you have to fill a round dish (that is just larger than the wrap) with warm/hot water and submerge your rice paper wrap for just about 30 seconds or less, or until it’s slimy as hell and ridiculously hard to handle (but not quite ripped).
Choosing the surface that you’re going to put the rice wrapper down on is super important, since you don’t want it to adhere there and never let go.
I used a textured cutting board as my surface, but I’ve also heard that wax paper is super effective.
Anyways, place down your wrapper, and lay your shrimp in a line ~3 inches long down the center of the wrap, leaving plenty of space on all sides so that you can stuff the crap out of this thing, and still manage to get it closed.
Next, take your salad greens and place them on top – I chose to use about 5 leaves of spinach/arugula per wrap, as to not overcrowd. Then, I added three slices of avocado, a few thinly sliced cucumbers, a pinch of shredded carrots and a few mung bean sprouts to the top.
Next, the tricky part. It helps to not get stuck to the wrapper and rip it if you dampen your fingertips before wrapping up this delicious pseudo-burrito. Fold the top and bottom of the wrapper to the middle – crossing them if possible. Then, starting from one side, pull the wrapper tightly (without ripping) to just the opposite side of where the stuffing ends, and roll up!
Of course, you can pretty much make these with any sort of protein you’d like – tofu, chicken, even steak maybe?? Add a little sauce to the plate and nom at will! And, if you’re not a sweet chili sauce fan like you should be, there’s also a peanut sauce recipe here that you can check out!
Stay cool my dears!