Spring rolls: The Before Shot

We have been majorly feasting at Casa Browns with rich food galore, and coming off of an amazing spread at a Super Bowl shindig (where the hosts provided homemade wonders including mini Reubens and baked clams and spicy delicious chili) Sam and I were feeling a bit poofy. Well, a lot poofy. So I whipped up my tried and true Thai salad rolls. Don’t be put off by the rice wrappers–these are the easiest things in the world to construct. And you can use whatever you have on hand in your fridge. It takes about 20 minutes total to put together, and can hold in the fridge in between some wet paper towels if made ahead of time. Add some yummy spicy peanut sauce and/or chili oil, and you’ll wonder why you’ve only ordered these before at your local Thai spot, not made them yourself.

p.s. they taste even better with a G&T. Trust me.

Five minutes later: The After Shot

Shrimp Thai Salad Rolls

1 pound cooked and chilled shrimp, chopped

1/2 cup each of several veges, including cucumbers, carrots, cut lengthwise

1/2  cup of shredded lettuce or cabbage

1 package cellophane noodles, soaked, drained, and chopped

Few tablespoons of chopped herbs (such as cilantro or basil)

Few tablespoons of grated ginger

Rice wrappers, soaked in warm water and pat dry

Dipping sauce of choice

1. soak the cellophane noodles in warm water for 2 minutes. Rinse and drain and chop to desired length. Set aside.

2. Chop up all your other stuff (veges and shrimp and herbs). Assemble everything in one spot.

3. Get out your rice wrappers and soak one in a large bowl of warm water for 30 seconds. Take out and begin assembling. Wrap it up and set aside. Repeat.

4. Get out your dipping sauces, make a cocktail, and get your grub on.