Kim John Summer Rolls

I have a very dear friend whom I have known since high school. When I transferred from a small town to the big city, and pretty much knew no one, he was one of the first people who befriended me. We were both transfers, and he was one of the first people to really be kind to me. We had several music classes together a day, and ended up serving in council together. We'd have epic phone calls that would last for hours upon hours (when landlines still existed), and he was one of those people that you could always count on. And he still is, by the way.

Whenever we have a visit, it is almost always surrounded by pho (which is something I am in the midst of trying to master) and summer rolls. Our local (back home) pho haunt seems to be Pho DaLat (off of Sandy Boulevard in Portland, Oregon) and we have been frequenting that place for years. So, whenever I make summer rolls, I think of John. So here is my summer roll recipe. You can alter it based on taste or, if you like or don't like something such as seafood (ahem, Kelsey).

Kim John Summer Rolls

10 spring roll rice paper wrappers

1 large carrot, peeled and julienned

1 large cucumber, julienned (you can peel, but I don't)

1/2 of a large red pepper, julienned

1/3 cup chopped purple cabbage

1 ounce cooked rice noodles/rice vermicelli (optional)

1 avocado, sliced

handful fresh cilantro

handful of basil leaves

5 large green lettuce leaves (romaine, butter, etc), torn in half

20 medium cooked shrimp, peeled and sliced in half length-wise

sesame seeds for garnish (optional)

Peanut Dipping Sauce

1/4 teaspoon sesame oil

1 clove garlic, minced

¼ cup light coconut milk

¼ cup creamy peanut butter

¼ cup hoisin sauce

2 tablespoons sugar

2 Tablespoons rice vinegar

1 teaspoon Sriracha (Asian chili sauce), more or less, to taste

To make sauce: ***I have a nutribullet and usually put all my sauces in there to blend before I put them on my stove to simmer for 15-20 minutes, but it is up to you. Sauce can be kept in fridge for up to 1 week.

To make summer rolls: First, make sure every meat or noodle ingredient is cooked before you put them in the rolls. The only thing that is truly raw are the vegetables and herbs. To make rice paper wrappers (because they come uncooked) - Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it's around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry. Most times I will put plastic wrap underneath the summer roll, because it helps me when I am rolling it burrito style. Now on to filling the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage/lettuce, etc (or whatever veggies you have or desire) on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), and a bit of cilantro and basil. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one. Just remember to roll them tightly - just like a burrito. The plastic wrap totally helps with this....and then just pop these bad boys into your fridge. They last about 2 days, but I doubt you'll have any leftover.