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.

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