Summer Roll

I make 3 per person. Here I’m making 12. Sometimes the ingredients get a little tilted by the the end. I usually run out of avocado first.

2 cups boiling water in a 9×9 casserole dish or something close to that. Break up a quarter of a 14oz package of rice stick noodles and soak for about ten minutes then drain in colander. Cut up a bit with scissors.

36 shrimp. 3 for each roll. I buy frozen medium size wild-caught white shrimp and flash them for 3 minutes in lightly salted boiling water. Then drain in colander and remove tails.

On a big cutting board:
1 carrot julienned (I have a hand-held Japanese julienne tool thing)
1 cucumber cut lengthwise and seeded. Julienne half. Thinly slice other half and put in bowl with some rice vinegar.
About 2 cups of cabbage finely sliced (Napa, Savoy, green, or whatever)
1 avocado cut in halves and sliced thin
Cilantro leaves and tender stalk
24 or so basil leaves

12 25cm extra-thin spring roll wrappers.

With enough space on cutting board to roll and a 9×9 casserole dish with hot water next to it, rotate wrapper through hot water, place on cutting board and begin to load about a third of the way down the wrapper: basil leaves and shrimp next to each other and then everything else on top. Tuck in sides and roll.

Sweet chili sauce for dipping.

Copyright © 2018 MRStrauss • All rights reserved

Southwesterly Salad

If you buy a cooked rotisserie chicken or cooked chicken breasts, then this is a no heat in the summer salad. Even if you bake the chicken breasts like I do, it’s a low mess recipe and perfect for tiny kitchens. When I bake the chicken breasts, I dust them with a little salt, pepper, and smoked paprika.

Dressing:
• Small plain Greek yogurt (usually around 5 ounces)
• Juice of one lime
• Quarter cup or so of olive oil
• Two tablespoons of minced cilantro
• Half teaspoon each of cumin and garlic powder
• Salt and fresh cracked pepper to taste

Salad:
• Around two-thirds a cup of cubed chicken per person
• Around two cups roughly cut romaine lettuce per person
• Around a quarter of an avocado per person
• Sliced cucumbers, tomatoes, red pepper, and red onion

As always everything can vary. The chicken could be turkey, or maybe smoked turkey, maybe scallions instead of red onions…corn kernels…the leftover fried onions from Thanksgiving….a hit of Ancho chili peppers or Siracha in the dressing…

Copyright © 2016 MRStrauss • All rights reserved