summer rolls and peanut dipping sauce

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Hi, sorry for all the Asian food but it’s so delicious. You understand, right? These are one of my favorite foods, but we don’t have them that often because you know, I’m lazy.

Summer rolls
Really, you can fill these with whatever you want. Vegetables, leftover sliced steak, chicken, whatever. 

a package of shitake mushrooms
1 t sesame oil

a package of spring roll wrappers (I buy these, at Whole Foods)
bean thread noodles (also called cellophane noodles*, my sister Dana calls them jellyfish noodles)
2 carrots, peeled and shredded
a big handful of cilantro
2 scallions, chopped
a few handfuls of cooked shrimp
1 T finely diced chili pepper

Slice up the shitakes and cook them for about 5 minutes in the sesame oil. Bring a kettle of water to boil, then pour over the bean thread noodles. Swirl the noodles around until they’re soft, drain, then run under cool water. Use scissors to cut the noodles to manageable chunks, if you need to. Assemble all your ingredients. Fill a shallow, wide bowl with warm water, making sure it’s large enough for your spring roll wrappers. One at a time, float a wrapper in the water until it softens, then place on your work surface. Place a bit of each component in the center of the wrapper, then fold up like a burrito (sorry, I was too involved to take action shots. Internet how-to here), then fold the edges in, pull tight, and roll over the top. Set aside and start over, repeating until all your fillings are gone. Serve with peanut sauce, below.

Peanut sauce
adapted from Epicurious

1/2 c peanut butter
1 t minced garlic
1 t minced ginger
2 T lime juice
2 T gf soy sauce
1 T brown sugar
1 t hot sauce, or more to taste
1/3 c milk/soy milk/coconut milk/etc

Dump everything in the blender, and puree until smooth. If you want it to be warm, stick it in the microwave for 15 seconds or so.
*I love how on the Wikipedia article they make a point of saying ‘cellophane is not an ingredient’

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