Summer Rolls

If you're looking for a new project to try out with your cooking partner/life partner/flavor of the month, this recipe is a fun one. Since it's mostly chopping, it helps to have His and Hers cutting boards. With a little practice, you'll be able to gauge how long the rice skins need to soften in the hot water for ideal roll formation.

1. Cut into matchstick-sized pieces:

Two carrots
One medium-sized cucumber

2. Dice up:

Five or six scallions
2 avocadoes (place in air-tight container in fridge until ready for use so they don't turn brown)

3. Stir fry on medium heat until tender:

24-30 shrimp, peeled

Place all ingredients to the side (in "stations"). Then,

4. Half-fill a pie plate with hot water that's been zapped in the microwave. It should be hot, but not hot enough to scald you. You will use this to soften, one by one:

10-12 rice skins

5. Remove a rice skin from the package and set it in the pan of hot water for 10-20 seconds until soft enough to roll. Remove from water and place on a paper-towel lined plate.

6. Add a couple of shrimp and a little of each of the chopped vegetables and avocado.

7. Roll your rice skin around the filling as you would a burrito.

(I call this the "tuck and roll." Fold the part that's closest to your body up and over the filling. Then tuck in the left and right sides. Finally, roll the rice skin away from you.)

8. Pile prepared summer rolls on a plate and serve with:

Sweet chili sauce for dipping.

After you try your hand at a couple of these, you'll be able to time the dip-and-roll exactly right. When you're really good at it, you can challenge your partner to a summer roll race! If you're feeling even more adventuresome, turn your summer rolls into spring rolls by frying them in hot oil. Whoa, you're a regular Iron Chef.

Serves: 2 (as a meal).

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